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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad

This creamy street corn pasta salad is a bold and flavor-packed dish inspired by Mexican elote. Made with charred corn, cotija cheese, fresh herbs, avocado, and a zesty lime mayo dressing, it is rich, smoky, tangy, and perfect for potlucks, BBQs, and meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g short pasta
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 2 tbsp olive oil
  • 2 cloves garlic, grated
  • 2 tbsp chives, chopped
  • 1 cup cotija cheese, crumbled
  • 2 cups fire-roasted corn
  • 2 cups romaine lettuce, shredded
  • 1 cup spicy cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, torn
  • 1 avocado, diced
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 4 tbsp butter
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • salt, to taste
  • black pepper, to taste

Equipment

  • large pot
  • colander
  • mixing bowl
  • skillet
  • knife
  • cutting board

Method
 

  1. In a large bowl, mix softened cream cheese, sour cream, olive oil, garlic, chives, salt, and pepper until smooth. Stir in cotija cheese.
  2. Cook pasta in salted boiling water until al dente. Drain, toss with a little olive oil, and let cool for 10–15 minutes.
  3. Add cooled pasta to the dressing along with corn, romaine, cheddar, cilantro, and basil. Toss until evenly coated.
  4. In a skillet, melt butter until golden. Add smoked paprika, chili powder, cayenne, and salt. Cook for 1 minute until fragrant.
  5. Whisk mayonnaise with lime juice and a pinch of salt until smooth.
  6. Fold in diced avocado with a squeeze of lime. Drizzle lime mayo and warm chili butter over the salad before serving.

Notes

Let cream cheese soften before mixing to avoid lumps. Cool pasta before adding dressing to prevent absorption issues. Add avocado just before serving to avoid browning. Store chili butter and dressing separately for best texture. Keeps well 3–4 days without avocado.