Creamy Street Corn Pasta Salad
Discover how to make Creamy Street Corn Pasta Salad. A delicious recipe with detailed instructions.
25
Prep Time
15
Cook Time
70
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Creamy Street Corn Pasta Salad. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Cook pasta in salted water according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Step 2
2. If using fresh corn, heat a large skillet over medium-high heat. Add butter, then add corn kernels cut from the cob. Cook for 5-7 minutes until slightly charred, stirring occasionally. If using frozen corn, thaw and pat dry before cooking.
Step 3
3. In a small bowl, mix cayenne pepper, smoked paprika, and chili powder. Sprinkle half of this spice mixture over the corn and toss to coat. Remove from heat and let cool slightly.
Step 4
4. In a large bowl, whisk together sour cream, mayonnaise, olive oil, lime juice, cream cheese, and grated garlic until smooth and creamy.
Step 5
5. Add the remaining spice mixture to the dressing and stir to combine. Season with salt and pepper to taste.
Step 6
6. Add cooked pasta, spiced corn, diced cheddar cheese, basil, cilantro, and half the cotija cheese to the bowl with dressing. Toss gently to coat everything evenly.
Step 7
7. Gently fold in diced avocado and shredded romaine lettuce. Be careful not to mash the avocado.
Step 8
8. Transfer to a serving bowl and top with remaining cotija cheese and chopped chives.
Step 9
9. Let the salad rest for at least 30 minutes in the refrigerator to allow flavors to meld before serving.
You Must Know
- ✓For the best flavor, grill the corn on the cob instead of cooking in a skillet. Brush with butter and grill for 8-10 minutes, turning occasionally until charred.
- ✓Don't overcook the pasta - slightly underdone pasta holds up better in pasta salads and won't become mushy.
- ✓Add the avocado and lettuce just before serving to maintain their fresh texture and prevent browning.
Chef's Notes
For the best flavor, grill the corn on the cob instead of cooking in a skillet. Brush with butter and grill for 8-10 minutes, turning occasionally until charred.
Don't overcook the pasta - slightly underdone pasta holds up better in pasta salads and won't become mushy.
Add the avocado and lettuce just before serving to maintain their fresh texture and prevent browning.
Serving Suggestions
- Serve alongside grilled meats like carne asada or chicken for a complete BBQ spread - Perfect for potlucks, picnics, and summer parties - Pair with cold Mexican beer or margaritas for a festive meal - Serve with lime wedges on the side for extra brightness
Nutritional Info (Per Serving)
480
Calories
13g
Protein
45g
Carbs
28g
Fat
Tags
Lily
Your go-to site for tasty, homemade recipes.
Follow us on social media
More Salads Recipes
Creamy Street Corn Pasta Salad
Discover how to make Creamy Street Corn Pasta Salad. A delicious recipe with detailed instructions.
Ingredients (20)
Instructions
- Cook pasta in salted water according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- If using fresh corn, heat a large skillet over medium-high heat. Add butter, then add corn kernels cut from the cob. Cook for 5-7 minutes until slightly charred, stirring occasionally. If using frozen corn, thaw and pat dry before cooking.
- In a small bowl, mix cayenne pepper, smoked paprika, and chili powder. Sprinkle half of this spice mixture over the corn and toss to coat. Remove from heat and let cool slightly.
- In a large bowl, whisk together sour cream, mayonnaise, olive oil, lime juice, cream cheese, and grated garlic until smooth and creamy.
- Add the remaining spice mixture to the dressing and stir to combine. Season with salt and pepper to taste.
- Add cooked pasta, spiced corn, diced cheddar cheese, basil, cilantro, and half the cotija cheese to the bowl with dressing. Toss gently to coat everything evenly.
- Gently fold in diced avocado and shredded romaine lettuce. Be careful not to mash the avocado.
- Transfer to a serving bowl and top with remaining cotija cheese and chopped chives.
- Let the salad rest for at least 30 minutes in the refrigerator to allow flavors to meld before serving.
More Salads Recipes
Community Reviews
What cooks are saying
97 reviews
Share your experience
Leave a review
Help other home cooks decide if this recipe is right for them. Honest feedback is appreciated!