Homemade Cranberry Moscow Mule Mocktail isn’t just a festive drink—it’s the inspiration behind this bold and tangy pasta salad twist that will surprise your taste buds in the best way. Drawing from the fresh, zesty notes of cranberry and lime, this Creamy Street Corn Pasta Salad brings a unique fusion of flavors to the table. With a base of charred sweet corn, tender pasta, creamy cheese dressing, and a spicy chili butter finish, this salad is as satisfying as it is unforgettable. Whether you’re hosting a cookout or prepping for weekday meals, this versatile side dish delivers flavor in every bite.
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WHY YOU’LL LOVE THIS RECIPE
This Creamy Street Corn Pasta Salad is everything a summer side dish should be — flavorful, easy, and totally crowd-pleasing. Inspired by the bold flavors of a Homemade Cranberry Moscow Mule Mocktail, this salad balances creamy, zesty, spicy, and fresh in one colorful bowl. Here’s why it’ll become a favorite:
- Quick to Make – Ready in under 30 minutes with minimal prep and no fancy techniques.
- Meal-Prep Friendly – Make it ahead and let the flavors develop even more overnight.
- Full of Flavor – Smoky chili butter, creamy cheese, bright lime, and roasted corn make every bite pop.
- Customizable – Adjust the spice level, swap in different cheeses, or go dairy-free without losing flavor.
- Seasonal and Fresh – Packed with summer staples like corn, cilantro, and avocado for a truly refreshing bite.
Whether you’re feeding a crowd or making weekday lunches, this pasta salad is your new go-to.
INGREDIENTS
This Creamy Street Corn Pasta Salad blends pantry staples with fresh, seasonal ingredients — all elevated with bold spices and creamy textures. Here’s everything you’ll need:
🥣 For the Dressing
- 4 oz cream cheese, softened to room temperature
- ⅓ cup sour cream (or plain Greek yogurt)
- 2 tbsp extra virgin olive oil
- 1–2 cloves garlic, finely grated
- 1 tbsp chopped fresh chives
- Salt and black pepper, to taste
- ¾ cup crumbled Cotija or feta cheese
🍝 For the Salad
- 1 lb short pasta (rotini, shells, or bowties work great)
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn kernels (fresh or frozen)
- ½ cup fresh basil leaves, torn
- ½ cup chopped cilantro
- ½ cup spicy cheddar cheese, diced
- 1 ripe avocado, diced
🌶️ For the Chili Butter
- 4 tbsp salted butter
- 2 tsp smoked paprika
- 2 tbsp chili powder
- ½–2 tsp cayenne pepper (adjust to taste)
- Pinch of salt
🍋 For the Lime Mayo Drizzle
- ¼ cup mayonnaise or plain yogurt
- 2 tbsp fresh lime juice
- Pinch of salt
INSTRUCTIONS
Follow these easy steps to create a vibrant, flavor-packed Creamy Street Corn Pasta Salad that’s perfect warm or cold:
1. Make the Creamy Cheese Dressing
In a large salad bowl, combine:
- 4 oz cream cheese (softened)
- ⅓ cup sour cream
- 2 tbsp olive oil
- Grated garlic
- Chopped chives
- Salt and pepper
- Crumbled Cotija or feta
Whisk until smooth and creamy. This is your flavor-packed base for the salad.
2. Cook the Pasta & Combine the Salad
- Bring salted water to a boil and cook pasta until al dente.
- Drain, rinse briefly under cool water, and immediately toss with the dressing.
- Add shredded romaine, corn, basil, cilantro, spicy cheddar, and diced avocado.
- Gently toss until everything is evenly coated.
3. Prepare the Chili Butter
- In a small skillet, melt 4 tbsp salted butter over medium heat.
- Stir in paprika, chili powder, cayenne, and a pinch of salt.
- Cook for 1–2 minutes until fragrant, then remove from heat.
4. Make the Lime Mayo Drizzle
- In a bowl, whisk together mayonnaise and fresh lime juice with a pinch of salt.
- Set aside for serving.
5. Serve and Finish
- You can serve the salad warm or chilled.
- Just before serving, drizzle with lime mayo and spoon over warm chili butter.
- Garnish with extra Cotija and herbs if desired. Enjoy!
Creamy Street Corn Pasta Salad
Equipment
- Large mixing bowl
- – Medium saucepan
- – Skillet
- Whisk
- Knife and cutting board
Ingredients
- ### For the Creamy Dressing
- – 4 oz cream cheese room temperature
- – 1/3 cup sour cream
- – 2 tbsp extra virgin olive oil
- – 1–2 cloves garlic grated
- – 1 tbsp fresh chives chopped
- – Salt and black pepper to taste
- – 3/4 cup crumbled Cotija or feta cheese
- ### For the Salad
- – 1 lb short pasta rotini, bowties, or shells
- – 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 ripe 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
- – Pinch of salt
- ### For the Lime Mayo Drizzle
- – 1/4 cup mayonnaise or plain yogurt
- – 2 tbsp fresh lime j
Instructions
- **Make the Creamy Dressing:**
- In a large bowl, whisk cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and Cotija until smooth. Set aside.
- **Cook Pasta & Combine Salad:**
- Cook pasta until al dente. Drain and immediately toss with the dressing.
- Add romaine, corn, basil, cilantro, cheddar, and avocado. Mix gently.
- **Prepare Chili Butter:**
- Melt butter in a skillet. Stir in paprika, chili powder, cayenne, and salt. Cook for 1 minute. Remove from heat.
- **Make Lime Mayo Drizzle:**
- Whisk mayo and lime juice with a pinch of salt until smooth. Chill.
- **Serve:**
- Serve salad warm or cold. Drizzle with lime mayo and top with chili butter before serving.
Notes
– To prep ahead, store components separately and assemble before serving.
– Use feta or queso fresco if Cotija isn’t available.
– Frozen or canned corn works if fresh isn’t in season—just char it in a hot skillet.
RECIPE DETAILS & NUTRITION
⏱️ Prep Time
- 15 minutes
🔥 Cook Time
- 10 minutes
🍽️ Servings
- 4 generous portions
💡 Estimated Nutrition (Per Serving)*
(Note: Values are approximate and vary based on ingredient brands and exact quantities.)
- Calories: 650–700 kcal
- Protein: 15–18 g
- Fat: 35–40 g
- Carbohydrates: 60–65 g
- Fiber: 6–8 g
- Sugar: 6–8 g
- Sodium: 500–700 mg
This creamy pasta salad is hearty and nutrient-dense — perfect as a main or a flavorful side. To lighten it up, you can reduce the cheese and butter slightly or sub in low-fat dairy options.
TIPS & VARIATIONS
🔄 Easy Ingredient Swaps
- No Cotija? Use feta, queso fresco, or even grated parmesan.
- Dairy-free? Sub in plant-based cream cheese and coconut yogurt.
- No spicy cheddar? Regular cheddar + a dash of cayenne or pepper jack works beautifully.
- No fresh corn? Use frozen — just char it in a dry skillet to bring out the flavor.
- Cilantro not your thing? Use fresh parsley or a smaller amount of dill.
⚠️ Common Mistakes to Avoid
- Don’t overcook the pasta – Keep it al dente so it holds up well in the salad.
- Avoid clumpy pasta – Toss it with a splash of olive oil after draining if not mixing right away.
- Add avocado last – Mix it in just before serving to prevent browning.
- Room temp matters – Let the dressing come to room temperature before mixing for smoother blending.
- Taste before serving – Flavors mellow in the fridge; a squeeze of lime or pinch of salt can wake it back up.
❓ FAQs
Can I make this ahead of time?
Absolutely! Prep everything a day before — just wait to add avocado and fresh herbs until right before serving.
Can it be served cold?
Yes! It’s delicious cold or at room temp. Just let it sit out for 15–20 minutes before serving if it’s been refrigerated.
What can I serve with it?
Grilled chicken, carne asada, or shrimp pair beautifully. Or serve it alongside tortilla chips and guacamole.
CONCLUSION
This Creamy Street Corn Pasta Salad is everything you want in a side dish — zesty, creamy, fresh, and absolutely packed with flavor. Whether you’re serving it at a summer BBQ, bringing it to a potluck, or just meal-prepping for the week, it delivers that irresistible balance of bold spices and creamy comfort in every bite.
And even though it’s inspired by the bold flavors of a Homemade Cranberry Moscow Mule Mocktail, this salad stands confidently on its own. Don’t be surprised if it becomes your new go-to dish — it’s that good.