why make this recipe
Street Corn Pasta Salad is a delightful twist on traditional pasta dishes. It blends the flavors of classic street corn with pasta, making it perfect for summer picnics or a tasty side dish at barbecues. This recipe is not only delicious but also colorful and satisfying, making it a hit for both kids and adults alike.
how to make Street Corn Pasta Salad
Ingredients:
- 4 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic, grated
- 1 tablespoon chopped fresh chives
- Kosher salt and black pepper
- 3/4 cup crumbled cotija or feta cheese
- 1 pound short cut pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn
- 1/2 cup fresh basil leaves, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, cubed
- 1 avocado, chopped
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, to taste
- 1/4 cup mayo or yogurt
- 2 tablespoons lime juice
Directions:
To make the dressing, combine all ingredients in a large salad bowl and season with salt and pepper. Bring a pot of salted water to a boil. Boil the pasta to al dente according to package directions, then drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado, and toss to combine. In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt, then cook for another minute and remove from heat. Mix the mayo or yogurt with lime juice and a pinch of salt. Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits.
how to serve Street Corn Pasta Salad
Street Corn Pasta Salad can be served warm or chilled, making it truly versatile. You can dish it out as a side to grilled meats, or enjoy it as a main dish. Garnish with extra cilantro or avocado for a fresh touch.
how to store Street Corn Pasta Salad
Leftover Street Corn Pasta Salad can be stored in an airtight container in the refrigerator for up to three days. If you find the salad has lost some moisture, feel free to add a bit more lime juice or olive oil before serving again.
tips to make Street Corn Pasta Salad
- Ensure the cream cheese is at room temperature for easy mixing.
- Customize the spices according to your preference; add more cayenne for extra heat if you like it spicier.
- Try adding more colorful veggies, like cherry tomatoes or bell peppers, for extra crunch.
variation
For a gluten-free option, substitute the short cut pasta with a gluten-free pasta style. You could also use quinoa as a base for a unique twist on this recipe.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. However, it tastes best when served fresh, so consider adding avocado just before serving to keep it from browning.
Can I use frozen corn?
Definitely! Just make sure to thaw and drain the corn before adding it to the salad.
What if I don’t have cotija cheese?
Feta cheese is a great substitute if cotija isn’t available. Both cheeses add a similar creamy and salty flavor to the salad.
Street Corn Pasta Salad
Ingredients
Dressing
- 4 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic, grated
- 1 tablespoon chopped fresh chives
- Kosher salt and black pepper
Main Ingredients
- 3/4 cup crumbled cotija or feta cheese
- 1 pound short cut pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn
- 1/2 cup fresh basil leaves, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, cubed
- 1 avocado, chopped
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, to taste
- 1/4 cup mayo or yogurt
- 2 tablespoons lime juice
Instructions
Preparation
- To make the dressing, combine all dressing ingredients in a large salad bowl and season with salt and pepper.
- Bring a pot of salted water to a boil.
- Boil the pasta to al dente according to package directions, then drain.
- Immediately toss the drained pasta with the dressing.
- Add the lettuce, corn, cheddar, basil, cilantro, and avocado, and toss to combine.
Cooking
- In a skillet, melt the butter until golden.
- Mix in the chili powder, paprika, cayenne, and a pinch of salt, then cook for another minute and remove from heat.
- Mix the mayo or yogurt with lime juice and a pinch of salt.
Serving
- Serve the pasta salad warm or cold, topped with lime mayo and chili butter.
- Garnish with extra cilantro or avocado for a fresh touch.