Street Corn Pasta Salad
A delightful twist on traditional pasta dishes, this Street Corn Pasta Salad combines classic street corn flavors with pasta, making it perfect for summer gatherings.
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.
Notes
Leftover Street Corn Pasta Salad can be stored in an airtight container in the refrigerator for up to three days. If the salad has lost some moisture, add a bit more lime juice or olive oil before serving again. Ensure the cream cheese is at room temperature for easy mixing.