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Creamy Street Corn Pasta Salad

**A bold and creamy twist on Mexican street corn! This pasta salad is loaded with grilled corn, Cotija cheese, fresh herbs, and a spicy chili butter—topped with a refreshing lime mayo drizzle. It’s perfect for potlucks, BBQs, or alongside a Homemade Cranberry Moscow Mule Mocktail.**
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 650 kcal

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

- Add avocado just before serving to avoid browning.
- 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.
Keyword Homemade Cranberry Moscow Mule Mocktail