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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad with roasted corn and cotija cheese
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Creamy Street Corn Pasta Salad brings together tender short pasta, smoky corn, creamy dressing, fresh herbs, avocado, cheese, and spiced chili butter in a bold, cookout-ready dish.

Ingredients

Scale
  • For the dressing:
  • 1/3 cup sour cream
  • 4 oz cream cheese, softened to room temperature for smoother mixing
  • 3/4 cup crumbled cotija cheese, or feta for a softer flavor
  • 2 tbsp olive oil
  • 1–2 garlic cloves, finely grated
  • 1 tbsp chopped fresh chives
  • Salt and pepper, as needed
  • For the salad:
  • 1/2 cup spicy cheddar cheese, cut into small cubes
  • 2 cups grilled or roasted corn
  • 1/2 cup fresh basil, torn into pieces
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 head romaine lettuce, shredded
  • 1 lb short pasta, such as rotini, fusilli, or farfalle
  • For the chili butter:
  • 4 tbsp butter
  • 1/2–2 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 tbsp chili powder
  • For the lime mayo dressing:
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice

Instructions

  1. Add the cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, pepper, and crumbled cotija or feta to a large salad bowl. Stir until the mixture becomes creamy and well combined.
  2. Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to the package directions.
  3. Drain the pasta, then add it directly to the bowl with the creamy dressing. Toss while the pasta is still warm so the sauce coats it evenly.
  4. Add the shredded romaine, grilled or roasted corn, spicy cheddar, basil, cilantro, and diced avocado. Gently fold everything together until the salad is evenly mixed.
  5. Set a skillet over medium heat and melt the butter until it becomes lightly golden.
  6. Stir in the chili powder, smoked paprika, cayenne pepper, and a small pinch of salt. Let the spices warm in the butter for about 1 minute, then remove the skillet from the heat.
  7. In a small bowl, whisk the mayonnaise with the lime juice and a pinch of salt until smooth.
  8. Serve the pasta salad warm or chilled. Finish each serving with a drizzle of lime mayo and a spoonful of chili butter.

Notes

  • Use fresh sweet corn when available for the best charred flavor, or use fire-roasted frozen corn for convenience.
  • Add the avocado shortly before serving to help keep it from browning or becoming too soft.
  • Let the cream cheese soften fully before mixing so the dressing blends smoothly.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • If serving from the fridge, let the salad rest at room temperature for 15-20 minutes, then toss with a squeeze of lime juice before serving.
  • For make-ahead prep, cook the pasta, prepare the corn, and mix the dressing up to a day in advance, then combine with the fresh ingredients before serving.

Nutrition

Keywords: Creamy Street Corn Pasta Salad, street corn pasta salad, Mexican street corn pasta salad, creamy pasta salad, corn pasta salad

Find it online: https://thekitchenfinesse.com/2026/05/07/creamy-street-corn-pasta-salad/