Description
This Creamy Street Corn Pasta Salad combines the flavors of street corn with creamy pasta salad for a delicious and satisfying dish.
Ingredients
Scale
For the dressing:
- 4 ounces 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
- 3/4 cup crumbled cotija or feta cheese
For the salad:
- 1 pound short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
For the chili butter:
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
Instructions
- Prepare the dressing: Mix cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija/feta cheese until well combined.
- Cook pasta: Boil pasta according to package instructions, then drain and let cool.
- Assemble the salad: In a large bowl, combine lettuce, corn, basil, cilantro, cheddar cheese, and avocado. Mix in the dressing until everything is well coated.
- Make the chili butter: Melt butter in a pan, then add smoked paprika, chili powder, and cayenne pepper. Cook for a few minutes until fragrant.
- Serve: Drizzle the salad with chili butter before serving.
Notes
- You can customize the spice level of the chili butter to suit your taste preferences.
- This salad can be made ahead of time and stored in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Creamy street corn pasta, pasta salad recipe, Mexican pasta salad