Easy Creamy Street Corn Pasta Salad – Mexican-Inspired Summer Favorite
This pasta salad is a fresh twist on Mexican street corn, featuring tender pasta, charred corn, creamy lime dressing, and fresh herbs for a vibrant, flavorful side dish.
- Prep Time: 15-20 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-35 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: No-bake
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
- For the dressing: 1/3 cup sour cream, 4 oz cream cheese (room temperature), 3/4 cup crumbled cotija or feta, 2 tbsp olive oil, 1-2 grated garlic cloves, 1 tbsp chopped fresh chives, salt and pepper to taste
- For the salad: 1 lb short pasta (rotini, fusilli, or farfalle), 1 head shredded romaine lettuce, 2 cups grilled or roasted corn, 1/2 cup torn fresh basil, 1/2 cup chopped fresh cilantro, 1/2 cup diced spicy cheddar, 1 diced avocado
- For the chili butter: 4 tbsp 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 by combining cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija in a large bowl.
- Cook pasta al dente; drain and toss with dressing. Add lettuce, corn, cheddar, basil, cilantro, and avocado; toss to coat evenly.
- Prepare chili butter by melting butter and stirring in chili powder, paprika, cayenne, and salt; remove from heat after 1 minute.
- Mix lime mayo by combining mayonnaise and lime juice with a pinch of salt.
- Serve pasta salad warm or cold, topped with lime mayo and chili butter.
Notes
- Pasta salad keeps 3-4 days in airtight container; add avocado fresh to prevent browning.
- Allow pasta to cool slightly before mixing with dressing to prevent clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 250
- Fat: 20
- Saturated Fat: 8