Can I use frozen corn for this Creamy Street Corn Pasta Salad?

Yes, while fresh corn offers the best flavor, you can use frozen corn if needed. Just make sure to char it in a skillet with a little oil to achieve a smoky, grilled taste.

How do I keep the avocado from turning brown in the salad?

To prevent the avocado from browning, add it just before serving. Squeeze a little lime juice on the diced avocado to help preserve its freshness and color.

Can I make this pasta salad ahead of time?

Yes, this Creamy Street Corn Pasta Salad is perfect for making ahead. Prepare the pasta, corn, and dressing a day in advance and store them separately. Mix everything together and add fresh ingredients like avocado and herbs right before serving.

How spicy is this Creamy Street Corn Pasta Salad?

The spice level is customizable. You can adjust the cayenne pepper and chili powder according to your heat preference, ensuring it’s as mild or spicy as you like.

Creamy Street Corn Pasta Salad – Easy and Flavorful Recipe

Name: Creamy Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound short pasta; 1 head romaine lettuce, shredded; 2 cups grilled or roasted corn (from 3-4 fresh ears); 1/2 cup fresh basil, torn; 1/2 cup fresh cilantro, chopped; 1/2 cup spicy cheddar cheese, diced; 1 avocado, diced; 4 ounces room temperature cream cheese; 1/3 cup sour cream; 2 tablespoons extra virgin olive oil; 1-2 grated garlic cloves; 1 tablespoon fresh chives, chopped; Salt and pepper to taste; 3/4 cup crumbled cotija or feta cheese; 4 tablespoons salted butter; 2 teaspoons smoked paprika; 2 tablespoons chili powder; 1/2 to 2 teaspoons cayenne pepper (adjust to preference); 1/4 cup mayonnaise or yogurt; 2 tablespoons lime juice

Description

This Creamy Street Corn Pasta Salad combines the smokiness of charred corn with creamy cheese and zesty lime, making it a perfect summer dish. It’s both refreshing and indulgent with fresh ingredients like cilantro, avocado, and a creamy dressing. This dish offers a fresh take on Mexican street corn with pasta, perfect for potlucks, barbecues, or as a side for grilled meats.

Ingredients

Scale

1 pound short pasta
1 head romaine lettuce, shredded
2 cups grilled or roasted corn (from 3-4 fresh ears)
1/2 cup fresh basil, torn
1/2 cup fresh cilantro, chopped
1/2 cup spicy cheddar cheese, diced
1 avocado, diced
4 ounces room temperature cream cheese
1/3 cup sour cream
2 tablespoons extra virgin olive oil
1-2 grated garlic cloves
1 tablespoon fresh chives, chopped
Salt and pepper to taste
3/4 cup crumbled cotija or feta cheese
4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
1/2 to 2 teaspoons cayenne pepper (adjust to preference)
1/4 cup mayonnaise or yogurt
2 tablespoons lime juice

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Instructions

Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija cheese. Mix until smooth.
Cook the Pasta: Bring a pot of salted water to a boil and cook pasta to al dente. Drain and toss with the dressing immediately to coat.
Add Fresh Ingredients: Add the shredded lettuce, corn, diced cheese, cilantro, basil, and avocado to the pasta. Toss to combine.
Make the Chili Butter: In a skillet, melt the butter and stir in paprika, chili powder, cayenne pepper, and salt. Let it cook for a minute, then remove from heat.
Make the Lime Mayo Dressing: In a small bowl, combine mayonnaise and lime juice. Stir well and drizzle over the salad.
Serve and Enjoy: Serve the salad immediately, or refrigerate until ready to serve. Optionally top with additional chili butter and lime mayo.

Notes

Ensure pasta is drained properly and cooled for 10-15 minutes before mixing to avoid clumping.
Add avocado right before serving to prevent it from turning brown.
If preparing ahead, store components separately and mix fresh ingredients just before serving.
Taste the salad and adjust seasoning as flavors may become muted when chilled.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop, Mixing
Cuisine: Mexican, American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 6g
Sodium: 400mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 12g
Cholesterol: 55mg