Creamy Street Corn Pasta Salad

This Creamy Street Corn Pasta Salad is the perfect way to combine comforting pasta with bold Mexican-inspired flavors. Dreamy cheese dressing coats every noodle while bursts of sweet corn, fresh herbs, and creamy avocado keep things vibrant. Just before serving, the salad gets a drizzle of tangy lime sauce and a spicy chili butter that makes it completely irresistible.

I started making this when summer corn first appeared at the market and now I find myself craving it all year round. My friends always ask me to bring it to family gatherings.

Ingredients

• Room temperature cream cheese: For a smooth velvety base look for full fat or high quality
• Sour cream: Adds tangy richness choose thick and creamy
• Extra virgin olive oil: For buttery flavor pick one you love
• Grated garlic: Punches up the flavor fresh garlic is best
• Fresh chives: For a mild onion kick
• Salt and pepper: Essential for balance go for fresh cracked pepper
• Crumbled cotija or feta cheese: Salty creamy texture Mexican cotija is classic
• Short pasta: Like shells rotini or penne they catch all the dressing
• Romaine lettuce: Adds cool crunch use fresh and crisp leaves
• Grilled or roasted corn: Sweet and smoky try to use fresh summer corn
• Fresh basil: Brings sweet brightness
• Fresh cilantro: Zesty green flavor
• Spicy cheddar cheese: Adds heat and creaminess use your favorite spicy blend
• Avocado: For creamy bites pick perfectly ripe but still firm
• Salted butter: Base for spicy chili finish use real butter
• Smoked paprika: Infuses warmth and smokiness use Spanish style for extra depth
• Chili powder: Brings color and heat
• Cayenne pepper: Your chance to adjust the spice exactly as you like
• Mayonnaise or yogurt: For the final drizzle smooth and tangy either works
• Lime juice: Lively citrus kick use freshly squeezed for brightest flavor

Step-by-Step Instructions

Prepare the Creamy Cheese Dressing:

In a large salad bowl use a sturdy spoon to mash together the room temperature cream cheese and sour cream until smooth no lumps Just keep stirring then stream in the olive oil add the grated garlic chopped chives salt pepper and crumbled cotija or feta cheese Continue mixing until totally creamy and even

Cook Pasta and Combine Salad:

Boil your short pasta to just al dente in generously salted water Drain immediately and transfer the hot pasta right into your salad bowl The heat helps the flavors soak in Quickly add shredded romaine lettuce grilled or roasted corn torn basil chopped cilantro diced spicy cheddar and diced avocado Toss gently but thoroughly so every ingredient is coated in the rich dressing

Make the Chili Butter:

Set a small skillet over medium heat Drop in the salted butter and let it melt Slowly it will foam and turn golden as it toasts Swirl the pan then sprinkle in the smoked paprika chili powder cayenne and a pinch of salt Watch the spices sizzle and become fragrant stir gently for about a minute so the butter takes on deep color and aroma Take the pan off the heat and let the chili butter rest

Make the Lime Mayo Dressing:

In a tiny bowl mix mayonnaise or thick yogurt with fresh lime juice and a pinch of salt Stir until totally blended and creamy This gets drizzled over the finished salad adding a cool citrusy balance to the heat

Serve and Enjoy:

Pile the dressed salad onto a serving platter or into bowls Drizzle the top with lime mayo then spoon on the warm chili butter as much or as little as you like Let it sit a few minutes for the flavors to marry or serve right away either warm or cold It is good both ways

Save

One of my favorite things in this salad is the grilled corn It adds pops of sweet smoky flavor I remember making this salad with my mother during a picnic in the backyard and now we always laugh about how the chili butter nearly disappeared before we even sat down at the table

Storage Tips

You can store leftovers in an airtight container in the refrigerator for up to three days If possible keep the toppings like chili butter and lime mayo separate and add just before serving to maintain the best texture The pasta will soak up some dressing as it sits so consider mixing in a splash of extra olive oil or a spoonful of sour cream when serving again

Ingredient Substitutions

If you do not have cotija cheese feta or even goat cheese work for that salty kick For vegan friends use plant based cream cheese and mayo and skip the cheddar Try grilled frozen corn or canned corn if fresh is not in season The salad is still delicious even without avocado or with baby spinach instead of romaine

Serving Suggestions

This pasta salad pairs perfectly with grilled meats burgers or tacos It can also stand alone as a main dish for lunch or picnic Spread it on a platter and top with extra chili butter for a colorful party centerpiece

Cultural Inspiration

The flavors in this dish are inspired by Mexican street corn or elote popular at festivals throughout Mexico Creamy cheese spicy chili lime and sweet corn is a classic combination When you blend those same flavors into pasta salad it turns into a dish that feels both traditional and new at the same time

Recipe FAQs

→ What type of pasta works best?

Short shapes like rotini, fusilli, or penne hold the creamy dressing and bits of corn best, ensuring flavor in every bite.

→ Can I use canned or frozen corn?

Yes, both work well—just grill or roast briefly for extra char and flavor depth. Fresh corn is ideal but not required.

→ Is there a good substitute for cotija cheese?

Feta cheese makes an excellent stand-in, delivering a similarly salty, crumbly texture to blend with the creamy base.

→ How spicy is the chili butter?

Heat is adjustable with the cayenne; start with less and add more to suit your preference without overwhelming gentle flavors.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the salad and refrigerate, adding chili butter and lime mayo just before serving for best freshness and flavor.