Description
Creamy Street Corn Pasta Salad is a vibrant and satisfying dish that brings the rich flavors of Mexican street corn into a creamy pasta salad. Perfect for summer barbecues, picnics, or as a light main course, this salad combines fresh ingredients for a delightful twist that will impress your guests. With just 15 minutes of prep time, it’s an effortless option for busy weekdays or last-minute gatherings. Enjoy it chilled for a refreshing flavor explosion that perfectly complements grilled proteins or stands out on its own.
Ingredients
Scale
- 4 ounces 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
- 3/4 cup crumbled cotija or feta cheese
- 1 pound short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Grill or roast corn until charred.
- In a large mixing bowl, combine cream cheese, sour cream, olive oil, garlic, chives, salt, and pepper until smooth.
- Stir in cooked pasta, corn, lettuce, herbs, avocado, spices, mayonnaise/yogurt, and lime juice until well mixed.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 400
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg