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Creamy Street Corn Pasta Salad

If you love the bold flavors of Mexican street corn, this pasta salad takes all those irresistible elements and gives them a fresh new spin. Think tender pasta tossed with charred corn, creamy dressing, smoky spices, and a pop of lime. Add in crunchy veggies, crumbled Cotija cheese, and fresh herbs, and you’ve got the ultimate side dish for summer cookouts, potlucks, or weeknight dinners.

This salad is just as good served chilled as it is slightly warm, making it versatile, crowd-pleasing, and impossible to resist.

Why You’ll Love This Pasta Salad

  • Quick & Easy – Ready in about 30 minutes with simple prep steps.
  • Make-Ahead Friendly – Perfect for meal prep, parties, or barbecues.
  • Authentic Flavors – Creamy, tangy, and smoky with the same street corn taste you know and love.
  • Customizable Heat – Adjust the cayenne and chili powder to your spice level.
  • Loaded with Freshness – Corn, avocado, basil, and cilantro bring summer flavors to every bite.

Choosing the Best Corn

Fresh sweet corn is the star of this salad. When in season, grill or roast fresh ears until lightly charred for maximum flavor.

  • Fresh corn: Look for bright green husks and golden silks.
  • Frozen corn: Works well when sautéed in a hot skillet until caramelized.
  • Canned corn: A last-resort option—make sure to drain and pat dry first.

Ingredient Swaps & Substitutions

  • Dairy: Swap cream cheese and sour cream with Greek yogurt for a lighter version. Use dairy-free alternatives if needed.
  • Cheese: Cotija is traditional, but feta or queso fresco work well. Parmesan is fine in a pinch.
  • Pasta: Use your favorite short pasta—rotini, shells, bowties, or even orzo.
  • Herbs: No cilantro? Fresh parsley makes a great substitute.
  • Heat: Use pepper jack instead of spicy cheddar for an extra kick.
  • Mayo: Yogurt or chipotle mayo can replace traditional mayonnaise.

Pro Tips & Common Mistakes to Avoid

  • Don’t overcook the pasta. Keep it al dente, and toss with a drizzle of olive oil after draining to prevent sticking.
  • Add avocado last. Dice and toss it just before serving with lime juice to keep it fresh and green.
  • Balance the flavors. Cold dishes can taste less seasoned—taste and adjust before serving.
  • Let it rest. Give the salad 10–15 minutes for the flavors to meld together.

Serving Ideas

This pasta salad is hearty enough to shine on its own, but it pairs beautifully with:

  • Grilled chicken, steak, or shrimp
  • Tortilla chips and guacamole
  • A side of fresh lime wedges for extra zing

Storage & Make-Ahead Tips

  • Refrigerate: Store in an airtight container for up to 3–4 days.
  • Make ahead: Cook pasta, prep corn, and mix the dressing a day in advance. Combine with fresh ingredients just before serving.
  • Revive leftovers: Add a squeeze of lime and a drizzle of olive oil to refresh the flavors.

Creamy Street Corn Pasta Salad Recipe

Prep Time: 15–20 minutes
Cook Time: 10–15 minutes
Total Time: 25–35 minutes
Servings: 4

Ingredients

For the Creamy Dressing

  • 4 oz cream cheese, softened
  • ⅓ cup sour cream (or Greek yogurt)
  • 2 tbsp olive oil
  • 1–2 garlic cloves, grated
  • 1 tbsp fresh chives, chopped
  • ¾ cup Cotija or feta cheese, crumbled
  • Salt & pepper, to taste

For the Salad

  • 1 lb short pasta (rotini, shells, bowties, etc.)
  • 1 head romaine lettuce, shredded
  • 2 cups grilled or roasted corn (3–4 fresh ears)
  • ½ cup fresh basil, torn
  • ½ cup fresh cilantro, chopped
  • ½ cup spicy cheddar cheese, diced
  • 1 avocado, diced

For the Chili Butter

  • 4 tbsp salted butter
  • 2 tsp smoked paprika
  • 2 tbsp chili powder
  • ½–2 tsp cayenne pepper (adjust to taste)
  • Pinch of salt

For the Lime Mayo

  • ¼ cup mayonnaise (or yogurt)
  • 2 tbsp fresh lime juice

Instructions

  1. Make the Creamy Dressing:
    In a large salad bowl, mix together cream cheese, sour cream, olive oil, garlic, chives, Cotija cheese, salt, and pepper until smooth.
  2. Cook the Pasta & Assemble:
    Cook pasta until al dente. Drain, then toss immediately with the dressing. Stir in lettuce, corn, basil, cilantro, cheddar, and avocado.
  3. Prepare the Chili Butter:
    In a skillet, melt butter over medium heat until golden. Stir in paprika, chili powder, cayenne, and salt. Cook for 1 minute, then remove from heat.
  4. Whisk the Lime Mayo:
    In a small bowl, mix mayo (or yogurt) with lime juice and a pinch of salt.
  5. Serve:
    Enjoy warm or chilled. Drizzle with lime mayo and spoon chili butter over the top. Garnish with extra herbs and Cotija if desired.