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Creamy Street Corn Pasta Salad Recipe

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This Creamy Street Corn Pasta Salad combines smoky grilled corn, creamy cheeses, and fresh herbs blended with a zesty, spicy dressing. A deliciously bold and easy-to-make dish perfect for summer gatherings or weeknight meals, featuring a lively mix of textures and flavors that balance creaminess, spice, and freshness.

Ingredients

Dressing & Sauce

  • 4 ounces room temperature cream cheese
  • 1/3 cup sour cream
  • 2 tablespoons extra virgin olive oil
  • 1-2 grated garlic cloves
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste
  • 1/4 cup mayonnaise or yogurt
  • 2 tablespoons lime juice

Salad

  • 3/4 cup crumbled cotija or feta cheese
  • 1 pound short pasta (such as penne or rotini)
  • 1 head romaine lettuce, shredded
  • 2 cups grilled or roasted corn (from 3-4 fresh ears)
  • 1/2 cup fresh basil, torn
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup spicy cheddar cheese, diced
  • 1 avocado, diced

Spices & Butter

  • 4 tablespoons salted butter
  • 2 teaspoons smoked paprika
  • 2 tablespoons chili powder
  • 1/2 to 2 teaspoons cayenne pepper, adjusted to preference

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the short pasta according to package instructions until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process; set aside to cool.
  2. Prepare the corn: Grill or roast the corn on the cob until charred and tender, about 10 minutes, turning occasionally. Once cooled, cut the kernels off the cobs and place them in a large mixing bowl.
  3. Make the spiced butter: In a small pan, melt the salted butter over medium heat. Stir in smoked paprika, chili powder, and cayenne pepper, cooking gently for 1-2 minutes until aromatic. Remove from heat and let it cool slightly.
  4. Mix the creamy dressing: In a separate bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, fresh chives, mayonnaise or yogurt, and lime juice. Whisk until smooth and season with salt and pepper to taste.
  5. Combine all salad components: Add the cooked pasta, grilled corn kernels, shredded romaine lettuce, torn basil, chopped cilantro, spicy cheddar, diced avocado, and crumbled cotija or feta cheese to the large bowl with the corn. Pour over the spiced butter, then gently fold in the creamy dressing until everything is evenly coated.
  6. Adjust seasoning and serve: Taste the pasta salad and adjust seasoning with additional salt, pepper, or lime juice as needed. Chill in the refrigerator for 10-15 minutes if desired, then serve cold or at room temperature for a flavorful, fresh salad.

Notes

  • For a milder flavor, reduce or omit the cayenne pepper.
  • Use any short pasta shape you prefer such as penne, rotini, or shells.
  • Grilling or roasting the corn adds a smoky depth, but you can also use canned corn in a pinch.
  • Room temperature cream cheese blends more easily into the dressing.
  • Leftovers keep well refrigerated for up to 2 days but are best fresh.

Find it online: https://cookedbysarah.com/easy-creamy-street-corn-pasta-salad/