Description
Creamy Street Corn Pasta Salad is a vibrant and flavorful dish that beautifully combines the essence of Mexican street corn with the comforting goodness of pasta. This delightful salad features a creamy dressing made from cream cheese and sour cream, complemented by fresh herbs and grilled corn to create an unforgettable side or main dish.
Ingredients
Scale
- 4 ounces cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1–2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
- 1 pound short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Cook the short pasta according to package instructions until al dente. Drain and cool.
- In a large mixing bowl, blend room temperature cream cheese, sour cream, and olive oil until smooth.
- Stir in grated garlic cloves, chopped chives, salt, and pepper.
- Roast corn on a grill or in an oven until charred, then cut kernels off the cob.
- Combine cooled pasta, shredded romaine lettuce, grilled corn, cheeses, avocado, basil, and cilantro in the mixing bowl with dressing.
- Mix melted butter with spices (paprika, chili powder, cayenne) and lime juice; fold into salad.
- Chill for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 410
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg