Description
Creamy, smoky, and bursting with zesty lime flavor, this Street Corn Pasta Salad combines roasted corn, cotija cheese, avocado, and chili butter into the ultimate summer side.
Ingredients
1/3 cup sour cream
4 oz cream cheese (room temperature)
3/4 cup crumbled cotija cheese
2 tbsp olive oil
1–2 grated garlic cloves
1 tbsp chopped fresh chives
Salt and pepper to taste
1/2 cup diced spicy cheddar cheese
2 cups grilled or roasted corn
1/2 cup torn fresh basil
1/2 cup chopped cilantro
1 diced avocado
1 head shredded romaine lettuce
1 lb short pasta (rotini, fusilli, or farfalle)
4 tbsp butter
2 tsp smoked paprika
2 tbsp chili powder
1/2–2 tsp cayenne pepper
1/4 cup mayonnaise
2 tbsp lime juice
Instructions
1. Make the dressing by blending sour cream, cream cheese, olive oil, garlic, and cotija until smooth.
2. Cook the pasta al dente, drain, and toss with dressing.
3. Add lettuce, corn, basil, cilantro, cheddar, and avocado; toss to coat.
4. Melt butter, add paprika, chili powder, and cayenne; stir for 1 minute.
5. Mix mayo and lime juice for the topping.
6. Serve salad warm or cold with chili butter drizzle and lime mayo.
Notes
Can be made a day ahead. For lighter dressing, use Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: street corn pasta salad, healthy street corn pasta salad, labor day food, vegetarian pasta salad