Description
A vibrant and creamy street corn pasta salad loaded with roasted corn, fresh herbs, cheese, and a spicy chili butter drizzle, finished with a zesty lime mayo.
Ingredients
- For the dressing:
- 1/3 cup sour cream
- 4 oz cream cheese (room temperature)
- 3/4 cup crumbled cotija cheese (or feta)
- 2 tbsp olive oil
- 1–2 garlic cloves, grated
- 1 tbsp fresh chives, chopped
- Salt and pepper, to taste
- For the salad:
- 1 lb short pasta (rotini, fusilli, or farfalle)
- 2 cups grilled or roasted corn
- 1/2 cup diced spicy cheddar cheese
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 head romaine lettuce, shredded
- For the chili butter:
- 4 tbsp butter
- 2 tsp smoked paprika
- 2 tbsp chili powder
- 1/2–2 tsp cayenne pepper
- For the lime mayo:
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
- Make the dressing: In a large bowl, combine cream cheese, sour cream, olive oil, garlic, chives, cotija cheese, salt, and pepper until smooth.
- Cook pasta: Boil pasta in salted water until al dente. Drain and immediately toss with the dressing.
- Add lettuce, corn, cheddar cheese, basil, cilantro, and avocado. Toss to combine.
- Prepare chili butter: Melt butter in a skillet, then stir in paprika, chili powder, cayenne, and a pinch of salt. Cook 1 minute and remove from heat.
- Make lime mayo: In a small bowl, mix mayonnaise with lime juice and a pinch of salt.
- Serve salad warm or chilled, topped with chili butter and a drizzle of lime mayo.
Notes
- Let the salad sit for 10–15 minutes before serving for deeper flavor.
- Adjust cayenne for your preferred spice level.
- Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mexican-inspired