Description
This Creamy Street Corn Pasta Salad Delight combines the smoky flavors of grilled corn with a luscious cream cheese dressing, fresh herbs, and a medley of cheeses to create a vibrant and satisfying pasta salad perfect for a quick lunch or lively side dish.
Ingredients
Dressing
- 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
Salad
- 3/4 cup crumbled cotija or feta cheese
- 1 pound short pasta (such as penne or rotini)
- 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
Seasoning
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
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 rinse with cold water to cool. Set aside.
- Prepare the seasoned butter: In a skillet, melt the salted butter over medium heat. Stir in smoked paprika, chili powder, and cayenne pepper. Cook for 1-2 minutes to infuse the flavors, then remove from heat and set aside.
- Make the creamy dressing: In a medium bowl, combine the room temperature cream cheese, sour cream, mayonnaise or yogurt, extra virgin olive oil, grated garlic, chopped fresh chives, lime juice, salt, and pepper. Whisk until smooth and creamy.
- Grill or roast the corn: If not already done, grill or roast the corn on the cob until charred and cooked through. Let it cool slightly, then cut the kernels off the cob to yield about 2 cups.
- Assemble the pasta salad: In a large mixing bowl, add the cooled pasta, shredded romaine lettuce, grilled corn kernels, torn basil, chopped cilantro, crumbled cotija or feta cheese, diced spicy cheddar cheese, and diced avocado.
- Add the dressing and seasoned butter: Pour the creamy dressing over the pasta mixture and drizzle the seasoned butter on top. Toss gently but thoroughly to coat all ingredients evenly.
- Chill and serve: Refrigerate the salad for at least 10 minutes to let the flavors meld. Serve chilled or at room temperature as a refreshing main or side dish.
Notes
- Adjust cayenne pepper to your preferred spice level, starting with less and adding more as needed.
- Use either mayonnaise or yogurt in the dressing depending on your taste preference for tanginess or creaminess.
- For a vegetarian option, ensure cheeses used are made without animal rennet.
- To save time, use pre-cooked or canned corn if fresh ears are unavailable, though grilling adds essential smoky flavor.
- Avocado should be added just before serving to prevent browning.
