Creamy Street Corn Pasta

This creamy street corn pasta salad brings together the beloved flavors of Mexican street corn in a hearty pasta dish. The combination of sweet corn, tangy cotija, and smoky spices creates an irresistible meal that works as both a main dish or show-stopping side.

I first made this for a backyard barbecue when I needed something substantial to feed unexpected guests. It was such a hit that it's now requested at every summer gathering my family hosts.

Ingredients

• Cream cheese: Adds richness and creates the creamy base for the dressing look for full-fat for the best texture
• Sour cream: Brings tanginess that balances the richness use cultured sour cream for extra flavor
• Extra virgin olive oil: Provides a smooth finish and healthy fats choose a good quality oil as the flavor comes through
• Fresh garlic cloves: Infuse the dressing with aromatic flavor grate them fresh for maximum impact
• Cotija cheese: Delivers authentic street corn flavor feta works well as a substitute if needed
• Short pasta: Provides the hearty base choose shapes that trap the sauce like fusilli or orecchiette
• Grilled corn: Offers smoky sweetness and is the star ingredient char it well for maximum flavor
• Fresh herbs: Brighten the entire dish with their vibrant notes use a mix of basil and cilantro for complexity
• Avocado: Adds buttery richness and creamy texture choose one that yields slightly to pressure
• Butter: Forms the base for the chili topping use salted for extra flavor depth
• Spices: Including paprika and chili powder create the signature street corn flavor profile use freshly stocked spices for best results

Step-by-Step Instructions

Create the Base Dressing:

In your largest serving bowl whisk together room temperature cream cheese until completely smooth. This takes about 2 minutes of vigorous whisking. Gradually incorporate sour cream olive oil and grated garlic until you have a silky emulsion. The mixture should coat the back of a spoon without being too thick. Season generously with salt and freshly cracked black pepper remembering that pasta needs substantial seasoning. Fold in the chopped chives and half of the cotija cheese.

Cook the Perfect Pasta:

Bring a large pot of water to a rolling boil and add enough salt that it tastes like sea water. Add your chosen short pasta and cook exactly 1 minute less than package directions indicate for al dente. The pasta will continue absorbing flavors from the dressing so slightly undercooking prevents mushiness. Reserve 1/4 cup of pasta water before draining but do not rinse the pasta.

Assemble the Salad Base:

While the pasta is still hot add it directly to the cream cheese mixture and toss thoroughly. The heat from the pasta will melt the creamy dressing creating a luscious coating. If the mixture seems too thick add splashes of reserved pasta water until you reach your desired consistency. Fold in the romaine lettuce and let it slightly wilt from the warm pasta.

Add Fresh Components:

Allow the pasta mixture to cool for about 5 minutes then gently fold in the grilled corn fresh herbs spicy cheddar and diced avocado. The slight cooling prevents the herbs from wilting too much and the avocado from breaking down. Toss gently but thoroughly to distribute all ingredients evenly throughout the pasta.

Create the Flavor Bomb Toppings:

In a small skillet melt butter over medium heat until it begins to foam about 2 minutes. Add smoked paprika chili powder and cayenne stirring constantly for 30 seconds until the spices bloom and become fragrant. In a separate bowl whisk together mayonnaise or yogurt with fresh lime juice until smooth.

Finish and Serve:

Drizzle the chili butter over the assembled pasta salad followed by the lime mayo in decorative patterns. Sprinkle the remaining cotija cheese over the top. For best flavor allow the salad to rest for 15 minutes before serving allowing all the flavors to meld together perfectly.

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The secret to this dish is really in the corn. I discovered that quickly charring fresh corn on the grill until it develops those beautiful caramelized spots transforms this from a good pasta salad to something extraordinary. My husband who typically avoids pasta salads actually goes back for seconds whenever I make this version.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works great as a substitute! Thaw it completely and pat dry before roasting in a skillet with a little oil until slightly charred. This gives you that essential roasted flavor without the hassle of shucking fresh ears.

→ How can I make this dish vegetarian?

Good news - this dish is already vegetarian! Just make sure the cheeses you select use vegetarian rennet if that's a concern. All other ingredients are plant-based except for the dairy components.

→ What pasta shape works best for this salad?

Medium shapes with ridges or cavities work best as they trap the creamy sauce and small ingredients. Rotini, fusilli, farfalle (bow ties), or medium shells are excellent choices. Avoid long pastas like spaghetti or delicate shapes that might break easily.

→ Can I make this ahead for a party?

Absolutely! Prepare all components separately up to a day ahead - cook the pasta, prep the corn, and mix the dressing. Store them separately in the refrigerator, then combine with fresh ingredients like avocado and herbs just before serving for best texture and appearance.

→ How spicy is this dish and can I adjust the heat level?

The spice level is customizable based on your preference. The recipe contains cayenne pepper (1/2 to 2 teaspoons) which provides most of the heat. For a milder version, use the minimum amount or omit it entirely. For extra heat, add a diced jalapeño or increase the cayenne.

→ What can I substitute for cotija cheese?

If cotija is unavailable, feta cheese makes an excellent substitute as mentioned in the recipe. Other alternatives include crumbled queso fresco, romano cheese, or even a mild goat cheese. Each will bring a slightly different flavor profile but will work well with the other ingredients.