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Close-up of creamy Street Corn Pasta Salad with grilled corn and fresh cilantro

Creamy Street Corn Pasta Salad

Emily Wilson
This creamy street corn pasta salad combines grilled corn, tender pasta, and a tangy, cheesy dressing for a bold and satisfying side dish. It’s perfect for potlucks, picnics, or summer dinners and easy to make ahead.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican-Inspired
Servings 4 bowls
Calories 650 kcal

Equipment

  • Salad bowl
  • Saucepan
  • Skillet
  • Cutting Board

Ingredients
  

For the dressing

  • 4 ounces Cream cheese Softened
  • 1/3 cup Sour cream
  • 2 tablespoons Olive oil Extra virgin
  • 1-2 cloves Garlic Grated
  • 1 tablespoon Chives Chopped
  • Salt and pepper To taste
  • 3/4 cup Cotija or feta cheese Crumbled

For the salad

  • 1 pound Short pasta Such as shells 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

For the chili butter

  • 4 tablespoons Salted butter
  • 2 teaspoons Smoked paprika
  • 2 tablespoons Chili powder
  • 0.5 to 2 teaspoons Cayenne pepper Adjust to taste

For the lime mayo drizzle

  • 1/4 cup Mayonnaise or yogurt
  • 2 tablespoons Lime juice Fresh

Instructions
 

  • In a large bowl, combine softened cream cheese, sour cream, olive oil, grated garlic, chopped chives, crumbled cheese, salt, and pepper. Stir until smooth and set aside.
  • Cook pasta in salted water until al dente. Drain and toss with the prepared dressing while still warm.
  • Add shredded romaine, grilled corn, cheddar cheese, basil, cilantro, and avocado. Toss gently to combine.
  • In a skillet, melt butter over medium heat. Stir in paprika, chili powder, cayenne, and salt. Cook for 1 minute and remove from heat.
  • In a small bowl, whisk mayonnaise and lime juice with a pinch of salt until smooth.
  • Top the salad with a spoonful of chili butter and a drizzle of lime mayo. Serve warm or chilled.

Notes

To keep avocado fresh, add it right before serving and toss with a bit of lime juice. For a lighter version, use Greek yogurt instead of sour cream and mayo.
Nutrition Facts:
  • Calories: 650
  • Carbohydrates: 58 g
  • Protein: 17 g
  • Fat: 38 g
  • Saturated Fat: 16 g
  • Cholesterol: 65 mg
  • Sodium: 580 mg
  • Potassium: 540 mg
  • Fiber: 7 g
  • Sugar: 5 g
  • Vitamin A: 1100 IU
  • Vitamin C: 20 mg
  • Calcium: 220 mg
  • Iron: 2 mg