Description

Craving a vibrant, crowd-pleasing dish that combines the smoky, spicy flavors of Mexican street corn with creamy pasta? Creamy Street Corn Pasta Salad is your answer! This recipe features al dente pasta, fresh veggies, and a zesty, cheesy dressing, topped with a spicy chili butter and tangy lime mayo.

Ingredients

This recipe uses fresh and pantry-friendly ingredients to create a vibrant, flavorful salad. Each component is key to building its bold taste and varied textures. Here’s the list, with why each matters and substitution ideas.

Cream Cheese (4 ounces, room temperature): Creates a creamy base.
- Why it’s important: Adds richness and helps the dressing coat the pasta evenly.
- Substitutions: Use mascarpone, Greek yogurt, or a vegan cream cheese alternative.
Sour Cream (⅓ cup): Adds tang and creaminess.
- Why it’s important: Balances the richness of the cream cheese with a tart edge.
- Substitutions: Use plain yogurt, crème fraîche, or a dairy-free sour cream.
Extra Virgin Olive Oil (2 tablespoons): Enhances the dressing’s texture.
- Why it’s important: Adds a smooth, rich mouthfeel to the dressing.
- Substitutions: Use avocado oil or melted butter.
Garlic Cloves (1–2, grated): Adds savory depth.
- Why it’s important: Infuses the dressing with a bold, aromatic flavor.
- Substitutions: Use ½ teaspoon garlic powder or pre-minced garlic.
Fresh Chives (1 tablespoon, chopped): Adds mild oniony freshness.
- Why it’s important: Brings a subtle, fresh note to the dressing.
- Substitutions: Use green onions, parsley, or 1 teaspoon dried chives.
Salt and Pepper (to taste): Enhances all flavors.
- Why it’s important: Seasons the dressing and salad to bring out the best in every ingredient.
- Substitutions: Use sea salt or kosher salt, or add a pinch of red pepper flakes for heat.
Crumbled Cotija or Feta Cheese (¾ cup): Adds salty, tangy flavor.
- Why it’s important: Mimics the classic street corn cheese topping.
- Substitutions: Use queso fresco, grated Parmesan, or a vegan cheese alternative.
Short Pasta (1 pound): The hearty base.
- Why it’s important: Holds the dressing and toppings well, creating a satisfying salad.
- Substitutions: Use fusilli, penne, rotini, or gluten-free pasta.
Romaine Lettuce (1 head, shredded): Adds crisp freshness.
- Why it’s important: Provides a crunchy, cooling contrast to the creamy pasta.
- Substitutions: Use iceberg lettuce, spinach, or arugula.
Grilled or Roasted Corn (2 cups, from 3–4 fresh ears): The street corn star.
- Why it’s important: Adds smoky sweetness, key to the elote-inspired flavor.
- Substitutions: Use canned corn (drained) or frozen corn (sautéed for char).
Fresh Basil (½ cup, torn): Adds herbaceous freshness.
- Why it’s important: Brightens the salad with a sweet, aromatic note.
- Substitutions: Use parsley, mint, or skip for a simpler flavor.
Fresh Cilantro (½ cup, chopped): Adds classic street corn flavor.
- Why it’s important: Brings a bold, fresh taste that’s iconic in elote.
- Substitutions: Use parsley or green onions if you’re not a cilantro fan.
Spicy Cheddar Cheese (½ cup, diced): Adds cheesy, spicy depth.
- Why it’s important: Provides a melty, spicy kick that complements the dressing.
- Substitutions: Use regular cheddar, pepper jack, or a vegan cheese alternative.
Avocado (1, diced): Adds creamy texture.
- Why it’s important: Brings richness and a cooling contrast to the spicy elements.
- Substitutions: Use guacamole or skip for a lighter salad.
Salted Butter (4 tablespoons): Base for the chili butter.
- Why it’s important: Creates a rich, spicy topping that elevates the salad.
- Substitutions: Use unsalted butter (add extra salt) or a vegan butter alternative.
Smoked Paprika (2 teaspoons): Adds smoky warmth.
- Why it’s important: Enhances the chili butter with a deep, smoky flavor.
- Substitutions: Use regular paprika or chili powder for a spicier note.
Chili Powder (2 tablespoons): Adds bold spice.
- Why it’s important: Gives the chili butter its signature street corn heat.
- Substitutions: Use ancho chili powder or reduce for less spice.
Cayenne Pepper (½ to 2 teaspoons, adjust to preference): Adds adjustable heat.
- Why it’s important: Provides a customizable spicy kick to the chili butter.
- Substitutions: Use red pepper flakes or skip for a milder flavor.
Mayonnaise or Yogurt (¼ cup): Base for the lime mayo.
- Why it’s important: Creates a creamy, tangy drizzle to balance the spice.
- Substitutions: Use Greek yogurt for a lighter option or vegan mayo.
Lime Juice (2 tablespoons): Adds zesty brightness.
- Why it’s important: Cuts through the richness and ties the flavors together.
- Substitutions: Use lemon juice or white vinegar in a pinch.

Pro Tip: Grill fresh corn for the best smoky flavor, but canned or frozen corn works well—just sauté for a charred effect.

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Instructions

Make the Dressing:
- In a large salad bowl, combine 4 ounces room temperature cream cheese, ⅓ cup sour cream, 2 tablespoons olive oil, 1–2 grated garlic cloves, 1 tablespoon chopped chives, and ¾ cup crumbled cotija or feta cheese. Season with salt and pepper to taste. Mix until smooth.
- Tip: Use a whisk or fork to ensure the cream cheese blends smoothly. Let it sit at room temperature for easier mixing.
Cook the Pasta and Combine Ingredients:
- Bring a large pot of salted water to a boil. Cook 1 pound short pasta until al dente, following package instructions (usually 8–10 minutes). Drain well.
- Immediately toss the hot pasta with the dressing in the salad bowl to coat evenly.
- Add 1 head shredded romaine lettuce, 2 cups grilled or roasted corn, ½ cup torn basil, ½ cup chopped cilantro, ½ cup diced spicy cheddar cheese, and 1 diced avocado. Toss gently to combine.
- Tip: Add the pasta while hot to absorb the dressing’s flavors. Toss gently to avoid mashing the avocado.
Prepare the Chili Butter:
- In a small skillet over medium heat, melt 4 tablespoons salted butter until golden (about 1–2 minutes).
- Stir in 2 teaspoons smoked paprika, 2 tablespoons chili powder, ½ to 2 teaspoons cayenne pepper, and a pinch of salt. Cook for 1 minute until fragrant, then remove from heat.
- Tip: Adjust cayenne to your spice preference—start with less and taste before adding more.
Make the Lime Mayo Dressing:
- In a small bowl, mix ¼ cup mayonnaise or yogurt with 2 tablespoons lime juice and a pinch of salt until smooth.
- Tip: Use a squeeze bottle for a neat drizzle, or thin with a bit more lime juice if needed.
Serve:
- Serve the salad warm for a cozy feel or chill in the fridge for 30 minutes for a refreshing option.
- Drizzle with lime mayo and spoon chili butter over the top. Let sit for 5–10 minutes to meld flavors, if time allows.
- Tip: Garnish with extra cotija, basil, or cilantro for a vibrant presentation.

Cooking Tip: Toss the salad gently to keep the lettuce crisp and the avocado intact. Serve immediately for a warm dish or chill for a refreshing salad.