Description

This Creamy Street Corn Pasta Salad combines tender short pasta with a luscious blend of cream cheese and sour cream dressing, fresh corn, ripe avocado, and vibrant herbs. Enhanced with a zesty lime mayonnaise and smoky chili butter drizzle, this salad offers a delightful mix of creamy textures and smoky, tangy flavors perfect for a light lunch or a flavorful side dish.

Ingredients

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Pasta Salad

8 ounces short pasta (such as rotini or penne)
4 ounces cream cheese, softened
1/2 cup sour cream
1 cup fresh corn kernels (about 2 ears)
1 ripe avocado, diced
1/4 cup chopped fresh herbs (basil and cilantro)
1/4 cup spicy cheddar cheese, shredded
1 cup chopped romaine lettuce
2 cloves garlic, minced
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled cotija cheese
2 tablespoons olive oil

Chili Butter

3 tablespoons butter
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Lime Mayonnaise Dressing

1/4 cup mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon chili powder

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Instructions

Prepare the creamy dressing: In a mixing bowl, combine the softened cream cheese, sour cream, olive oil, minced garlic, chopped chives, salt, pepper, and crumbled cotija cheese. Mix well until the dressing is smooth and creamy.
Cook the pasta: Boil the short pasta according to the package instructions until al dente. Drain thoroughly and transfer the pasta to a large bowl. Add the prepared creamy dressing and gently toss to coat all the pasta evenly.
Add fresh ingredients: To the dressed pasta, add chopped romaine lettuce, fresh corn kernels, diced avocado, fresh herbs, and shredded spicy cheddar cheese. Toss all the ingredients together until well combined.
Make the chili butter: In a skillet over medium heat, melt the butter and stir in smoked paprika and cayenne pepper. Heat until fragrant and well combined, then remove from heat.
Mix the lime mayo dressing: In a small bowl, whisk together mayonnaise, fresh lime juice, and chili powder until smooth and tangy.
Serve the salad: You can serve this salad warm or chilled. When ready to serve, drizzle the chili butter on top for a smoky, spicy kick, and optionally spoon some of the lime mayo dressing either mixed in or on the side for extra zest.

Notes

This salad can be served immediately warm with chili butter or chilled for a refreshing meal.
Use fresh corn for the best texture and sweetness; cooked or roasted corn can be substituted if fresh is unavailable.
Adjust the level of chili powder and cayenne according to your preferred heat tolerance.
For a vegetarian option, ensure that the cheeses used are free of animal rennet.
This recipe can be prepared a few hours ahead and refrigerated; add avocado just before serving to avoid browning.