This Creamy Street Corn Pasta Salad brings together the vibrant flavors of Mexican street corn, soft pasta, and fresh ingredients into one delicious and easy-to-make dish. Topped with a spicy chili butter, tangy lime mayo, and creamy cheese dressing, it’s a flavorful side dish that pairs perfectly with summer barbecues, picnics, or any casual meal.

Why You’ll Love This Recipe

This pasta salad is packed with flavors and textures! The creamy cheese dressing adds a luscious base, while the grilled corn gives it that smoky, charred sweetness. Fresh herbs, avocado, and cheese add richness, and the chili butter brings the perfect amount of spice and warmth. The lime mayo dressing offers a refreshing tang that rounds out this bold and satisfying salad. It’s the perfect balance of creamy, crunchy, and savory in every bite! Creamy Street Corn Pasta Salad

Ingredients

For the Dressing:

4 ounces room temperature cream cheese
⅓ cup sour cream
2 tablespoons extra virgin olive oil
1-2 grated garlic cloves
1 tablespoon fresh chives, chopped
Salt and pepper to taste
¾ cup crumbled cotija or feta cheese

For the Salad:

1 pound short pasta
1 head romaine lettuce, shredded
2 cups grilled or roasted corn (from 3-4 fresh ears)
½ cup fresh basil, torn
½ cup fresh cilantro, chopped
½ cup spicy cheddar cheese, diced
1 avocado, diced

For the Chili Butter:

4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
½ to 2 teaspoons cayenne pepper (adjust to preference)

For the Lime Mayo Dressing:

¼ cup mayonnaise or yogurt
2 tablespoons lime juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Creamy Cheese Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix well until smooth and creamy.
Cook Pasta & Combine Salad: Cook the short pasta according to package directions until al dente. Drain and immediately toss the hot pasta with the prepared creamy dressing. Add shredded romaine lettuce, grilled or roasted corn, torn basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything thoroughly to combine.
Make the Chili Butter: In a skillet over medium heat, melt salted butter until golden. Stir in smoked paprika, chili powder, cayenne pepper (adjust to preference), and a pinch of salt. Cook for about 1 minute to allow the spices to bloom, then remove from heat.
Make the Lime Mayo Dressing: In a small bowl, mix together mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until well combined.
Serve and Enjoy: Serve the pasta salad warm or cold, as preferred. Drizzle with the lime mayo dressing and top with a generous spoonful of the chili butter. For deeper flavors, let the salad sit for a bit before serving.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Grilled Chicken or Shrimp: Add grilled chicken or shrimp for extra protein and to make this salad a complete meal.
Vegetarian Option: For a vegetarian version, skip the chili butter with butter and use olive oil or a vegan butter substitute.
Add More Veggies: Include other vegetables like diced bell peppers, zucchini, or cucumbers for extra crunch and flavor.
Extra Spice: If you love spice, increase the cayenne pepper or add some jalapeños to the salad.

Storage/Reheating

This salad is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or at room temperature. If you prefer it warm, simply reheat it on the stovetop or in the microwave, but keep in mind the texture of the avocado will change when reheated.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Just make sure to thaw it and give it a quick sauté in a pan to add some flavor and warmth before adding it to the salad.

2. Can I make the creamy dressing ahead of time?

Yes, you can prepare the creamy cheese dressing up to a day ahead and store it in the refrigerator. Just give it a good stir before using.

3. Can I use a different pasta?

Yes, you can use any type of pasta you like—penne, fusilli, or bowtie pasta all work well for this recipe.

4. Can I use a different cheese instead of cotija?

If you can’t find cotija, feta cheese is a great substitute for a similar salty and tangy flavor. You could also use queso fresco or even parmesan for a different twist.

5. How can I make this dish spicier?

You can increase the amount of cayenne pepper in the chili butter or add diced jalapeños to the salad for an extra spicy kick.

6. Can I skip the chili butter?

If you prefer a milder version, you can skip the chili butter and just add extra lime mayo dressing or some extra seasonings like smoked paprika and cumin for flavor.

7. Can I make this salad vegan?

Yes, to make it vegan, use plant-based cream cheese, vegan mayo, and swap the cheese for a vegan alternative like nutritional yeast or vegan feta.

8. How long can I store the salad?

You can store this salad in the fridge for up to 3 days. If you make it ahead, keep the lime mayo dressing separate and add it just before serving for the best texture.

9. How do I make the salad more filling?

For a more substantial meal, add protein such as grilled chicken, shrimp, or black beans. You can also serve it with a side of garlic bread or roasted veggies.

10. Can I make this salad in advance?

Yes, you can prepare the salad a few hours ahead, but it’s best to add the avocado just before serving to keep it fresh and prevent browning.

Conclusion

This Creamy Street Corn Pasta Salad is a flavorful and fun dish that brings together the best of Mexican street corn and pasta salad. With the smoky chili butter, tangy lime mayo, and fresh ingredients, it’s a perfect dish for a light lunch, dinner, or a barbecue side. It’s easy to make, full of vibrant flavors, and guaranteed to be a hit at any gathering!

Creamy Street Corn Pasta Salad