Description
A vibrant twist on a backyard favorite, this creamy pasta salad features charred corn and a tangy cheese-and-herb dressing for a summer-inspired dish.
Ingredients
- 4 ounces cream cheese
- ⅓ cup sour cream
- 2 tablespoons extra virgin olive oil
- 1–2 cloves garlic, grated
- 1 tablespoon fresh chives, chopped
- ¾ cup crumbled Cotija or feta cheese
- Salt and pepper to taste
- 1 pound short pasta (such as fusilli, penne, or rotini)
- 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
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- ½–2 teaspoons cayenne pepper
- ¼ cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt to taste
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Instructions
- 1. In a large bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled Cotija cheese. Mix well until smooth and creamy. Season with salt and pepper to taste.
- 2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and toss it with the prepared dressing while it’s still hot.
- 3. Add the shredded romaine lettuce, grilled corn, torn basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado to the dressed pasta. Toss everything together gently until well combined.
- 4. In a small skillet, melt the butter over medium heat. Stir in the smoked paprika, chili powder, and cayenne pepper. Cook for about 1 minute, then remove from heat.
- 5. In a small bowl, mix the mayonnaise or yogurt with the lime juice and a pinch of salt to make a zesty drizzle.
- 6. Serve the Creamy Street Corn Pasta Salad warm or chilled. Drizzle the lime mayo over the top and finish with a sprinkle of the chili butter.