Description
This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining the smokiness of grilled corn with creamy cheese, fresh herbs, and a zesty dressing. Perfect as a side or light main, it brings together pasta with classic street corn flavors for a delightful summer salad.
Ingredients
Dressing & Sauce
- 4 ounces room temperature 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
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- 4 tablespoons salted butter
Salad Ingredients
- 3/4 cup crumbled cotija or feta cheese
- 1 pound of short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (from 3-4 fresh ears)
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the corn: Grill or roast 3-4 fresh ears of corn until nicely charred and cooked through. Let cool, then cut the kernels off the cobs to yield about 2 cups.
- Make the creamy dressing: In a mixing bowl, combine the room temperature cream cheese, sour cream, mayonnaise or yogurt, olive oil, grated garlic, chopped chives, lime juice, smoked paprika, chili powder, cayenne pepper (to taste), salt, and pepper. Mix thoroughly until smooth and creamy.
- Melt butter and combine with spices: In a small pan, melt the salted butter and blend in additional smoked paprika and chili powder if desired to enhance the smoky flavor. Set aside.
- Assemble the salad: In a large bowl, toss together the cooked pasta, shredded romaine lettuce, grilled corn kernels, torn basil, chopped cilantro, crumbled cotija or feta cheese, diced spicy cheddar cheese, and diced avocado.
- Dress the salad: Pour the creamy dressing over the assembled salad and toss gently to coat all ingredients evenly.
- Add the buttery spice mixture: Drizzle the melted spiced butter over the salad and give a final gentle toss to incorporate all flavors.
- Serve: Serve immediately or chilled. Adjust seasoning with additional salt, pepper, or lime juice if needed before serving.
Notes
- Adjust cayenne pepper amount according to your spice preference.
- Using fresh grilled or roasted corn imparts a smoky flavor key to the dish.
- Romaine lettuce adds crunch but can be substituted with kale or spinach for variation.
- For a lighter option, substitute mayonnaise with low-fat yogurt.
- This salad can be made ahead and refrigerated for up to a day; add avocado just before serving to prevent browning.
