Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad is for those days you crave comfort food with a bright, fresh kick. You get tender noodles swirled in a cheesy dressing, crunchy grilled corn, hits of creamy avocado, and a finish of tangy lime with spicy melted butter. This is the dish I bring to every summer potluck, and there are zero leftovers every single time.

The first time I made this, my friends demolished the entire bowl before dinner even started. Now it is my signature blow-them-away side dish and people always ask for the recipe.

Ingredients

• Cream cheese: At room temperature for a rich creamy base use a block-style cream cheese for the best texture
• Sour cream: Which adds tangy flavor and helps make the sauce velvety thick choose full-fat for extra richness
• Extra virgin olive oil: Brings smoothness and a round mouthfeel pick a high-quality oil for flavor
• Grated garlic: Infuses the dressing with savory depth fresh grated is best for brightness
• Fresh chives: Brighten up the cheese sauce with a mild onion note snip them right before using
• Salt and pepper: Bring the dressing and salad together use kosher salt and fresh cracked pepper for balance
• Crumbled cotija or feta cheese: Adds salty tang and body to the dressing opt for cotija for classic street corn flavor or feta for a creamy alternative
• Short pasta: Like shells or rotini which catch all the dressing cook just to al dente for the best bite
• Romaine lettuce: Shredded for crunch and freshness use crisp inner leaves if possible
• Grilled or roasted corn: Delivers signature sweet and charred notes make extra for snacking while prepping
• Fresh basil: Torn to lift the flavor with herbal notes choose leaves without bruises
• Fresh cilantro: Chopped to add that essential green kick leaves should be bright and not wilted
• Spicy cheddar cheese: Diced for pockets of creamy heat look for a cheddar with bits of jalapeño or chipotle
• Avocado: Diced for creamy richness pick slightly soft avocados that yield to gentle pressure
• Salted butter: For the chili butter topping adds silkiness a quality butter makes a huge difference
• Smoked paprika: Smoked not sweet brings depth and a sigh of smolder use real Spanish smoked paprika for authenticity
• Chili powder: Gives warmth and earthy taste use chili powder with no added salt
• Cayenne pepper: For deep heat which you can adjust to your spice preference bright red cayenne signals freshness
• Mayonnaise or yogurt: Binds with lime for the sauce try yogurt for a lighter tang mayo for classic creaminess
• Lime juice: Fresh squeezed gives zippy brightness pick juicy limes that feel heavy

Step-by-Step Instructions

Make the Creamy Cheese Dressing:

Mix cream cheese at room temperature with sour cream and olive oil in a large salad bowl. Grate in fresh garlic and stir in chopped chives with salt and pepper. Crumble in cotija or feta cheese and blend well until smooth and creamy.

Cook Pasta and Toss Salad:

Bring a large pot of salted water to a rolling boil. Add short pasta and cook until just al dente about eight minutes then drain well. While the pasta is still hot toss it into the bowl with the cheese dressing so the dressing melts into every nook. Add shredded romaine grilled or roasted corn torn basil chopped cilantro spicy cheddar cheese and avocado. Toss gently to combine without breaking up the avocado.

Prepare the Chili Butter:

Melt salted butter in a skillet over medium heat until it turns golden and smells nutty. Stir in smoked paprika chili powder cayenne and a little salt letting the spices gently sizzle for one minute to bloom. Take off the heat so the butter stays silky and does not burn.

Mix the Lime Mayo Dressing:

In a separate small bowl whisk mayonnaise or yogurt with fresh lime juice and a pinch of salt until smooth and glossy.

Assemble and Serve:

If serving warm spoon salad onto a platter right away otherwise let it cool. Drizzle with lime mayo dressing scatter with extra chives if you like and finish with spoonfuls of warm chili butter so it melts into the salad. Letting the finished salad sit for five to ten minutes makes the flavors shine together.

Save

My favorite part is always the spicy chili butter that pools into the veggies and pasta. The combination of smoky paprika and sweet grilled corn reminds me of street markets back home every bite brings me back.

How to Store The Salad

This salad stores well in an airtight container in the fridge for up to three days. I like to keep extra lime mayo and chili butter on the side so each serving gets a fresh drizzle before eating. If you are packing for lunch just add the dressings right before serving for the best texture.

Ingredient Swaps for What You Have

No fresh corn Use frozen or canned in a pinch. Out of cotija Use feta or even Parmesan for a different flavor. For the dressing Greek yogurt can stand in for sour cream or mayo. If you want less heat swap out cayenne for a milder chili powder or use pepper jack cheese instead of spicy cheddar.

Serve It Like a Pro

This dish pairs beautifully with grilled chicken shrimp or just a cold sparkling agua fresca. For a bigger meal layer it in lettuce cups or stuff it into halved avocados for a stunning summer plate. Sometimes I even toss in black beans or chopped tomatoes for an extra hit of protein.

Mexican Street Corn Inspiration

The magic here comes from classic Mexican street corn known for its blend of smoky charred kernels creamy cotija and chili. This salad delivers all that fun in pasta form so you can serve a crowd and still get those street flavors without a grill.

Recipe FAQs

→ Can I use canned corn instead of grilled corn?

Yes, canned corn works in a pinch, but grilling or roasting adds a smoky flavor that enhances the salad's depth.

→ What type of pasta is best?

Short pasta shapes like rotini, penne, or fusilli are ideal for holding onto the creamy dressing and chunky add-ins.

→ How spicy is the chili butter?

The chili butter's heat is adjustable with cayenne pepper. Use less for mild, more for bold spice.

→ Can I prepare this ahead of time?

Absolutely! Toss everything except the avocado and garnishes, then add those just before serving to keep them fresh.

→ Is there a substitute for cotija cheese?

Feta cheese is a great alternative, offering a similar salty, crumbly texture and tang.