Creamy Street Corn Pasta Salad (Print Version)
Vibrant pasta with grilled corn, fresh herbs, and creamy sauce topped with spicy chili butter and tangy lime dressing.
# Ingredients:
→ Dressing
01 -
4 ounces room temperature cream cheese
02 -
1/3 cup sour cream
03 -
2 tablespoons extra virgin olive oil
04 -
1-2 grated garlic cloves
05 -
1 tablespoon fresh chives, chopped
06 -
Salt and pepper to taste
07 -
3/4 cup crumbled cotija or feta cheese
→ Main Ingredients
08 -
1 pound short pasta
09 -
1 head romaine lettuce, shredded
10 -
2 cups grilled or roasted corn (from 3-4 fresh ears)
11 -
1/2 cup fresh basil, torn
12 -
1/2 cup fresh cilantro, chopped
13 -
1/2 cup spicy cheddar cheese, diced
14 -
1 avocado, diced
→ Chili Butter
15 -
4 tablespoons salted butter
16 -
2 teaspoons smoked paprika
17 -
2 tablespoons chili powder
18 -
1/2 to 2 teaspoons cayenne pepper, adjust to preference
→ Lime Mayo Dressing
19 -
1/4 cup mayonnaise or yogurt
20 -
2 tablespoons lime juice
# Steps to Follow:
01 -
In a large salad bowl, combine all the ingredients for the dressing. Season to taste with salt and pepper. This will be the base that flavors the entire salad.
02 -
Bring a pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and toss it with the prepared dressing in the salad bowl. Add the lettuce, corn, cheddar cheese, basil, cilantro, and avocado. Toss to ensure even coating and flavor distribution.
03 -
In a skillet over medium heat, melt the butter until golden. Stir in the chili powder, paprika, cayenne pepper, and a pinch of salt. Cook for another minute, then remove from heat. This adds a flavorful, spicy kick to the salad.
04 -
In a small bowl, mix the mayonnaise or yogurt with lime juice and a pinch of salt. This creamy dressing complements the spices from the chili butter.
05 -
Serve the salad warm or cold as preferred. Top it with lime mayo and a generous spoonful of chili butter. Let the salad sit for a bit to develop more complex flavors before serving.
# Additional Notes:
01 -
Store in an airtight container for 3-4 days in the fridge. Avocado is best added fresh when serving.
02 -
For best results, prep components (pasta, corn, and dressing) a day ahead and combine with fresh ingredients just before serving.
03 -
Let the salad sit at room temperature for 15-20 minutes before serving to enhance flavors.