Can I make this pasta salad ahead of time?

Yes! It actually tastes better after a few hours or even the next day. Just wait to add the avocado until serving.

Can I use frozen or canned corn instead of fresh?

You can. Fresh roasted corn gives the best texture and smoky flavor, but frozen or canned works when fresh isn’t available. Just drain and pat dry before tossing in.

How do I keep the avocado from browning?

Dice it just before serving and toss it with a little lime juice. That helps slow down the browning and keeps it tasting fresh.

Creamy Street Corn Pasta Salad – Quick & Flavorful Favorite

Name: Creamy Street Corn Pasta Salad – Quick & Flavorful Favorite
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: **For the dressing:**; 4 oz cream cheese (room temperature); 1/3 cup sour cream; 2 tbsp extra virgin olive oil; 1–2 garlic cloves, grated; 1 tbsp fresh chives, chopped; Salt and pepper to taste; 3/4 cup crumbled Cotija or feta cheese; **For the salad:**; 1 lb short pasta (rotini, shells, bowties, or orzo); 1 head romaine lettuce, shredded; 2 cups grilled or roasted corn (from 3–4 fresh ears); 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 tbsp salted butter; 2 tsp smoked paprika; 2 tbsp chili powder; 1/2 to 2 tsp cayenne pepper (to taste); **For the lime mayo drizzle:**; 1/4 cup mayonnaise or plain yogurt; 2 tbsp lime juice; Pinch of salt

Description

Mexican-inspired, creamy, spicy, and tangy — this street corn pasta salad is quick, satisfying, and perfect for summer meals.

Ingredients

Scale

**For the dressing:**

4 oz cream cheese (room temperature)

1/3 cup sour cream

2 tbsp extra virgin olive oil

1–2 garlic cloves, grated

1 tbsp fresh chives, chopped

Salt and pepper to taste

3/4 cup crumbled Cotija or feta cheese

**For the salad:**

1 lb short pasta (rotini, shells, bowties, or orzo)

1 head romaine lettuce, shredded

2 cups grilled or roasted corn (from 3–4 fresh ears)

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 tbsp salted butter

2 tsp smoked paprika

2 tbsp chili powder

1/2 to 2 tsp cayenne pepper (to taste)

**For the lime mayo drizzle:**

1/4 cup mayonnaise or plain yogurt

2 tbsp lime juice

Pinch of salt

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Instructions

1. In a large bowl, mix cream cheese, sour cream, olive oil, garlic, chives, Cotija or feta, salt, and pepper until smooth.

2. Boil salted water and cook pasta until al dente. Drain and toss immediately with the dressing.

3. Add shredded lettuce, grilled corn, basil, cilantro, spicy cheddar, and avocado. Toss gently to combine.

4. In a skillet, melt butter, then stir in paprika, chili powder, cayenne, and salt. Cook for 1 minute to bloom spices; remove from heat.

5. Mix mayo or yogurt with lime juice and salt in a small bowl.

6. Serve warm or cold. Drizzle with lime mayo and chili butter before serving. Let rest a bit to enhance flavor.

Notes

Let cream cheese come to room temperature before mixing.

Add olive oil to drained pasta if not dressing it immediately.

Adjust spice level with cayenne and chili powder.

Add avocado just before serving to avoid browning.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Summer Veggies Recipes
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 6g
Sodium: 580mg
Fat: 40g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 15g
Cholesterol: 70mg