Creamy Street Corn Pasta Salad
This creamy street corn pasta salad combines charred sweet corn, tender pasta, cotija cheese, chili butter, and a bright lime dressing into a bold, flavor-packed dish inspired by Mexican street corn. Perfect for summer gatherings, meal prep, and potlucks, it is ready in about 30 minutes and tastes even better the next day.
Equipment
- large pot
- colander
- Large Mixing Bowl
- skillet
- knife
- cutting board
Ingredients
- 1 lb short pasta (rotini or fusilli)
- 2 cups charred corn kernels
- 4 oz cream cheese, softened
- 1/3 cup sour cream
- 2 tbsp olive oil
- 2 cloves garlic, grated
- 1 tbsp fresh chives, chopped
- 3/4 cup cotija cheese, crumbled
- 4 tbsp butter
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/4 cup mayonnaise
- 2 tbsp fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, torn
- 1 avocado, diced
- salt and pepper to taste
Instructions
- In a large bowl, mix softened cream cheese, sour cream, olive oil, garlic, chives, and cotija cheese until smooth. Season with salt and pepper.
- Cook pasta in salted boiling water until al dente. Drain, toss with olive oil, and let cool for 10–15 minutes.
- In a skillet, melt butter over medium heat. Add chili powder, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
- Whisk mayonnaise with lime juice and a pinch of salt until smooth to make lime mayo.
- Add cooled pasta to the dressing. Toss היט to coat, then add charred corn, cilantro, and basil. Mix gently.
- Fold in diced avocado just before serving. Drizzle lime mayo and chili butter over the top. Taste and adjust seasoning.
Notes
Let cream cheese soften before mixing for a smooth dressing. Do not skip blooming spices in the chili butter for maximum flavor. Allow pasta to cool slightly before combining with dressing. Add avocado just before serving to prevent browning. Taste before serving and adjust with lime juice or salt as needed.