Description
This creamy street corn pasta salad combines smoky grilled corn with a tangy Cotija-spiked dressing for a tasty dish that’s perfect for gatherings and weeknight meals.
Ingredients
- 4 ounce cream cheese
- ⅓ cup sour cream
- 2 tablespoon 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 cup 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 tablespoon salted butter
- 2 teaspoon smoked paprika
- 2 tablespoon chili powder
- ½–2 teaspoon cayenne pepper (adjust to taste)
- ¼ cup mayonnaise or yogurt
- 2 tablespoon lime juice
- Salt to taste
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Instructions
- 1. Make the creamy Cotija dressing by combining cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled Cotija in a mixing bowl. Whisk until smooth and season with salt and pepper.
- 2. Cook the pasta in salted boiling water until al dente, reserving 1 cup of the pasta cooking water before draining.
- 3. Transfer the hot pasta to the dressing bowl and toss thoroughly to coat.
- 4. Fold in the shredded romaine, grilled corn, basil, cilantro, spicy cheddar, and avocado, being careful not to mash the avocado.
- 5. In a skillet, melt butter and stir in smoked paprika, chili powder, and cayenne; cook until fragrant.
- 6. Whisk mayonnaise or yogurt with lime juice and a pinch of salt.
- 7. Serve the salad warm, at room temperature, or chilled, drizzling lime mayo on top and sprinkling with the chili butter.