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Street Corn Pasta Salad

Street Corn Pasta Salad with a Spicy Kick for Summer Bliss

This Street Corn Pasta Salad offers a flavor explosion and is perfect for warm-weather gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 8 oz Cream Cheese Provide creaminess; can substitute with Greek yogurt.
  • 1 cup Sour Cream Adds tanginess; can use dairy-free alternative.
  • 2 tbsp Extra Virgin Olive Oil Used to loosen dressing; avocado oil can be an alternative.
  • 1 clove Garlic For flavor; can omit if sensitive.
  • 2 tbsp Chopped Fresh Chives Adds oniony flavor; scallions can substitute.
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 cup Crumbled Cotija or Feta Cheese Adds texture; vegan cheese can substitute.
Pasta Salad
  • 12 oz Short Cut Pasta Any small pasta like rotini or penne.
  • 4 cups Romaine Lettuce Provides crunch; can swap with spinach.
  • 2 cups Grilled or Roasted Corn Fresh preferred; frozen corn in a pinch.
  • 1 cup Fresh Basil Leaves Can substitute with parsley.
  • 1/2 cup Fresh Cilantro Optional for those who dislike it.
  • 1 cup Spicy Cheddar Cheese Use regular cheddar for milder flavor.
Chili Butter
  • 4 tbsp Salted Butter Ghee can be lactose-free alternative.
  • 1 tbsp Chili Powder Adjust to heat preference.
  • 1 tsp Smoked Paprika Substitute with regular paprika for less smokiness.
  • 1/4 tsp Cayenne Pepper Adjust to desired spice level.
Lime Dressing
  • 1/2 cup Mayo or Yogurt Use vegan mayo for plant-based option.
  • 2 tbsp Lime Juice Can substitute with lemon juice.

Equipment

  • large salad bowl
  • Skillet
  • Pot
  • small bowl

Method
 

Preparation
  1. Make the Dressing: In a large salad bowl, combine softened cream cheese, sour cream, and extra virgin olive oil. Add minced garlic, chopped chives, kosher salt, and black pepper. Blend until smooth, then fold in crumbled cotija or feta cheese.
  2. Cook the Pasta: Bring a pot of salted water to a boil, add your short cut pasta, and cook until al dente (8-10 minutes). Drain and toss with the warm dressing.
  3. Assemble the Salad: Stir in shredded romaine lettuce, grilled corn, basil leaves, cilantro, spicy cheddar cheese, and diced avocado.
  4. Prepare the Chili Butter: Melt salted butter in a skillet, sprinkle in chili powder, smoked paprika, and cayenne pepper. Stir until fragrant, then cool slightly.
  5. Mix Lime Dressing: Whisk together mayo or yogurt with lime juice and a pinch of salt.
  6. Final Assembly: Toss the salad with prepared chili butter, drizzle lime dressing, and gently mix.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This salad tastes even better the next day. Perfect for meal prep.

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