Description

This vibrant Mexican Street Corn Pasta Salad blends the classic flavors of elote with golden grilled corn, creamy cheeses, zesty chili butter, and fresh herbs, all tossed with tender short pasta for a crowd-pleasing summer dish. Creamy, spicy, tangy, and utterly irresistible, it can be served warm or chilled for lunch, picnics, or as a flavorful side at your next barbecue.

Ingredients

Dressing Base

4 ounces cream cheese, room temperature
1/3 cup sour cream
2 tablespoons extra virgin olive oil
1–2 cloves garlic, grated
1 tablespoon fresh chives, chopped
Salt and pepper to taste
3/4 cup cotija or feta cheese, crumbled

Salad

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

Chili Butter

4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
1/2 to 2 teaspoons cayenne pepper, to taste
Pinch of salt

Lime Mayo Dressing

1/4 cup mayonnaise or yogurt
2 tablespoons lime juice
Pinch of salt

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Instructions

Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, cotija or feta cheese, and season with salt and pepper. Mix until creamy and smooth. This mixture will form the flavorful base for your salad.
Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Add short pasta and cook until al dente according to the package directions. Drain well and immediately add the hot pasta to the prepared salad bowl with the dressing. Add shredded romaine lettuce, grilled or roasted corn, spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado to the bowl. Toss until everything is evenly coated and combined.
Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter. Stir in the smoked paprika, chili powder, cayenne pepper (to taste), and a pinch of salt. Let the spices bloom for about a minute, then remove the skillet from heat. This spiced butter will infuse your salad with a warm, smoky kick.
Make the Lime Mayo Dressing: In a small bowl, mix the mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until smooth. The lime mayo brings a tangy, cooling element that balances the spiced butter.
Serve and Enjoy: Serve the pasta salad either warm or chilled, according to your preference. Finish each serving with a generous drizzle of the lime mayo and a spoonful of chili butter. Allowing the salad to sit a few minutes before serving helps the flavors meld beautifully. Enjoy!

Notes

Adjust the amount of cayenne to your preferred spice level.
Use Greek yogurt for a lighter, tangier dressing option.
Grilled fresh corn delivers the best flavor, but canned or frozen corn can be substituted in a pinch.
This salad keeps well in the fridge for up to 2 days—just add avocado before serving to prevent browning.
Customize with your favorite herbs or even add grilled chicken for extra protein.

Nutrition

Serving Size: 1/8 of recipe
Calories: 300–325
Sugar: 4g
Sodium: 520mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 9g
Cholesterol: 33mg