Creamy Street Corn Pasta Salad

This creamy street corn pasta salad transforms the beloved Mexican street food into a hearty, crowd-pleasing dish that's perfect for potlucks, barbecues, or weeknight dinners. The combination of al dente pasta, fresh vegetables, and two special sauces creates layers of flavor that will have everyone coming back for seconds.

I created this recipe after visiting a food festival where Mexican street corn was the highlight. The combination of those flavors with pasta became an instant hit at my summer gatherings, with friends constantly requesting the recipe.

Ingredients

• Short pasta: provides the perfect base for catching all the creamy sauce
• Room temperature cream cheese: creates the luscious dressing foundation
• Grilled or roasted corn: adds smoky sweetness and authentic street corn flavor
• Fresh herbs like basil and cilantro: brighten the entire dish
• Cotija or feta cheese: brings the perfect salty tang
• Chili powder and smoked paprika in the butter sauce: add depth and heat
• Lime juice: cuts through the richness with necessary acidity
• Avocado: provides creamy texture contrast and healthy fats

Step-by-Step Instructions

Prepare the Creamy Cheese Dressing:

Combine room temperature cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and crumbled cheese in a large bowl. The room temperature cream cheese is crucial for achieving a smooth consistency without lumps. Take time to fully incorporate all ingredients until you have a silky mixture that will coat the pasta beautifully.

Cook Pasta and Combine Salad:

Boil pasta in heavily salted water until just al dente. The pasta will continue absorbing flavors, so slightly undercooking prevents mushiness. Drain and immediately add to the dressing while hot, which helps the pasta absorb all those flavors. Gently fold in the lettuce, corn, fresh herbs, cheddar, and avocado, taking care not to mash the delicate ingredients.

Make the Chili Butter:

Melt butter in a skillet until it begins to foam slightly and turns golden. This slight browning adds nutty notes. Add the spices and cook for exactly one minute to bloom their flavors without burning. The butter should take on a beautiful deep red color and become intensely aromatic. This component adds both visual appeal and a flavor explosion.

Create the Lime Mayo Dressing:

Whisk together mayonnaise or yogurt with fresh lime juice until completely smooth. This bright, tangy component balances the richness of the other elements and ties everything together. The acidity from the lime juice elevates all the other flavors in the dish.

Serve and Enjoy:

Arrange the pasta salad in a serving dish, drizzle with the lime dressing, and finish with a generous spoonful of the vibrant chili butter. The contrast of the warm butter hitting the cooler salad creates an amazing sensory experience. Let the dish rest for 5 minutes before serving to allow flavors to meld.

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The chili butter is truly the secret weapon in this recipe. I discovered its magic when experimenting with elote variations, and now I keep a jar in my refrigerator to drizzle over everything from roasted vegetables to grilled meats. Just a teaspoon transforms ordinary dishes into something special.

Make It Your Own

This pasta salad welcomes personalization based on what you have available. Try swapping the romaine for arugula for a peppery kick, or add black beans for extra protein and fiber. For a lighter version, Greek yogurt works beautifully in place of sour cream. During winter months when fresh corn isn't at its peak, frozen corn roasted in the oven makes a surprisingly good substitute.

Perfect Pairings

This vibrant pasta salad pairs beautifully with grilled proteins like marinated chicken thighs or lime-garlic shrimp skewers. For a vegetarian spread, serve alongside grilled portobello mushrooms. The dish also complements tangy, acidic beverages like a cold Mexican beer with lime or a tart margarita that cuts through the richness of the creamy dressing.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the dressing over time, so you might want to refresh it with a squeeze of lime juice and a drizzle of olive oil before serving again. Keep the chili butter separate and warm it just before serving leftover portions. For best results, add fresh avocado only when ready to eat to prevent browning.

Common Queries

→ Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn for fresh. Just thaw and roast it for extra flavor before adding.

→ How do I make the salad less spicy?

Reduce or omit the cayenne pepper and use less chili powder for a milder taste in the chili butter.

→ Is there a substitute for cotija cheese?

Feta cheese is a great substitute for cotija, offering a similar crumbly texture and salty taste.

→ Can I prepare this ahead of time?

Yes, prepare the salad up to a day ahead and refrigerate. Add lime mayo and chili butter right before serving.

→ What pasta shape works best?

Short shapes like rotini, penne, or farfalle hold the creamy dressing and toppings well.

→ Can I make it gluten-free?

Absolutely. Use your favorite gluten-free short pasta to enjoy the same flavors.