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Easy Corn Pasta Salad with Mexican Street Corn Flavor

Creamy Mexican-inspired pasta salad · BBQ side dish or potluck recipe · Fresh, smoky, tangy, and make-ahead friendly
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Pasta Salad
Cuisine: Mexican-inspired pasta salad
Calories: 320
Ingredients Method

Ingredients
  

  • For the Creamy Cheese Dressing
  • 4 ounces cream cheese softened
  • Room-temperature cream cheese blends more smoothly into the dressing.
  • ⅓ cup sour cream
  • Adds tang and creaminess.
  • 2 tablespoons olive oil
  • Helps loosen the dressing and gives it a silky texture.
  • 1 to 2 garlic cloves finely grated
  • Use one clove for a milder flavor or two for a stronger garlic kick.
  • 1 tablespoon chopped fresh chives
  • Adds a gentle onion flavor.
  • ¾ cup crumbled cotija cheese
  • Cotija gives the salad a salty street-corn-style finish. Feta also works well.
  • Salt and black pepper to taste
  • For the Pasta Salad
  • 1 pound short pasta
  • Rotini fusilli, bowties, shells, or elbow pasta all work well.
  • 2 cups grilled roasted, or fire-roasted corn
  • Fresh grilled corn gives the best smoky flavor but frozen fire-roasted corn is a great shortcut.
  • 1 head romaine lettuce shredded
  • Adds fresh crunch.
  • ½ cup diced spicy cheddar cheese
  • Use pepper jack or regular cheddar if preferred.
  • 1 avocado diced
  • Add just before serving for the best texture.
  • ½ cup chopped fresh cilantro
  • ½ cup torn fresh basil
  • For the Chili Butter
  • 4 tablespoons butter
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • ½ to 2 teaspoons cayenne pepper
  • Adjust based on your spice preference.
  • Pinch of salt
  • For the Lime Mayo Drizzle
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • Pinch of salt

Method
 

  1. Cook the pasta
  2. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions.
  3. Drain and cool slightly
  4. Drain the pasta well. Let it cool for about 10 minutes so it is warm but not steaming hot. If needed, toss it with a small drizzle of olive oil to keep it from sticking.
  5. Make the creamy dressing
  6. In a large serving bowl, stir together the softened cream cheese, sour cream, olive oil, grated garlic, chives, cotija, salt, and pepper. Mix until creamy and mostly smooth.
  7. Toss the pasta with the dressing
  8. Add the warm pasta to the dressing and toss until the noodles are evenly coated. The slight warmth helps the dressing loosen and cover the pasta beautifully.
  9. Add the salad ingredients
  10. Add the corn, romaine, cheddar, cilantro, and basil. Toss gently until everything is combined.
  11. Make the chili butter
  12. Melt the butter in a small skillet over medium heat. Stir in chili powder, smoked paprika, cayenne, and a pinch of salt. Cook for about 1 minute, just until fragrant.
  13. Make the lime mayo
  14. In a small bowl, stir together mayonnaise, lime juice, and a pinch of salt until smooth.
  15. Finish the salad
  16. Add the diced avocado just before serving. Drizzle the salad with lime mayo and spoon chili butter over the top. Toss lightly or serve with the toppings swirled over the salad for a pretty presentation.
  17. Serve
  18. Serve warm, chilled, or at room temperature with extra lime wedges, cotija, and herbs if desired.