Creamy Street Corn Pasta Salad for Bright Summer Gatherings

This Creamy Street Corn Pasta Salad combines sunshine, sweet corn, and creamy goodness, making it a refreshing side perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 8 servings

Course: Salads Recipes

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

8 ounces Room Temperature Cream Cheese If unavailable, use mascarpone.
1 cup Sour Cream Substitute with Greek yogurt for a lighter option.
1/4 cup Extra Virgin Olive Oil Opt for avocado oil for a different flavor.
2 cloves Grated Garlic Use garlic powder as a substitute.
1/4 cup Fresh Chives Can be replaced with green onions.
Salt For seasoning to taste.
Pepper For seasoning to taste.
1 cup Crumbled Cotija or Feta Cheese Substitute with Parmesan if preferred.

For the Salad

1 pound Short Pasta Use gluten-free pasta to accommodate dietary restrictions.
1 head Romaine Lettuce Spinach may be used as an alternative.
2 cups Grilled or Roasted Corn Use canned corn if fresh is unavailable.
1/2 cup Fresh Basil Substitute with parsley for a different note.
1/2 cup Fresh Cilantro Omit if you're not a fan.
1/2 cup Spicy Cheddar Cheese Regular cheddar can replace for milder flavor.
1 Avocado Add just before serving to prevent browning.

For the Chili Butter

4 tablespoons Salted Butter Use olive oil for a dairy-free version.
2 teaspoons Smoked Paprika Regular paprika is a viable alternative.
2 tablespoons Chili Powder Adjust quantity to taste.
1/2 to 2 teaspoons Cayenne Pepper For heat; use sparingly or omit.

For the Dressing Mix

1/4 cup Mayonnaise or Yogurt Substituting with vegan mayo keeps it plant-based.
2 tablespoons Fresh Lime Juice Can swap with lemon juice in a pinch.

Equipment

Large salad bowl
Medium skillet
Pot
Colander
small bowl

Method

Step-by-Step Instructions

Prepare the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and Cotija cheese. Mix until smooth and creamy.
Cook the Pasta: Bring a pot of salted water to a boil. Add pasta and cook according to instructions until al dente (8-10 minutes). Drain and add to dressing.
Combine Salad Ingredients: Add romaine, corn, basil, cilantro, cheddar, and avocado to pasta. Toss gently to coat.
Make Chili Butter: In a skillet, melt butter. Stir in paprika, chili powder, and cayenne. Cook for one minute until fragrant, then set aside.
Prepare Lime Mayo Dressing: Whisk together mayonnaise and lime juice until smooth.
Serve the Salad: Transfer salad to a serving dish, drizzle Lime Mayo Dressing and spoon Chili Butter on top. Let sit a few minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg

Notes

Customize the salad with available ingredients; swap cheese or herbs based on preferences. Serve chilled or at room temperature.

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