Creamy Street Corn Pasta Salad – A Bold, Flavor-Packed Summer Side
Creamy Street Corn Pasta Salad – a bold and creamy pasta salad inspired by Mexican street corn (elote)! Loaded with grilled corn, spicy cheddar, avocado, and fresh herbs, then drizzled with chili butter and lime mayo dressing. The ultimate summer side dish!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- Category: Salad, Side Dish, Main Dish
- Method: No-Cook, Boil, Sauté
- Cuisine: Mexican-Italian Fusion
- Diet: Vegetarian
Ingredients
- For the dressing:
- 1/3 cup sour cream
- 4 oz cream cheese (room temperature for easy blending)
- 3/4 cup crumbled cotija cheese (or feta for a milder taste)
- 2 tbsp olive oil
- 1-2 grated garlic cloves (freshly grated for best flavor)
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
- For the salad:
- 1/2 cup diced spicy cheddar cheese
- 2 cups grilled or roasted corn (I use Birds Eye fire roasted corn for convenience)
- 1/2 cup torn fresh basil
- 1/2 cup chopped fresh cilantro
- 1 diced avocado
- 1 head shredded romaine lettuce
- 1 lb short pasta (such as rotini, fusilli, or farfalle)
- For the chili butter:
- 4 tbsp butter (I like Kerrygold salted butter)
- 1/2-2 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tbsp chili powder
- For the lime mayo dressing:
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
- Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chives, salt, pepper, and cotija cheese. Mix well until creamy.
- Cook the Pasta: Bring a pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and immediately toss with the prepared dressing in the salad bowl.
- Add shredded romaine, grilled corn, spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado to the bowl. Toss everything together to ensure even coating and flavor distribution.
- Prepare the Chili Butter: In a skillet over medium heat, melt butter until golden. Stir in chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook for one minute to bloom the spices, then remove from heat.
- Make the Lime Mayo Dressing: In a small bowl, mix together mayonnaise (or yogurt) with fresh lime juice and a pinch of salt.
- Drizzle the chili butter and lime mayo dressing over the pasta salad. Toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
- Use frozen fire-roasted corn for convenience – no need to thaw before using.
- Adjust cayenne pepper to control spice level (1/2 tsp for mild, 2 tsp for extra hot).
- Best served fresh as avocado may brown over time.
- Add grilled chicken or shrimp to make it a full meal.