Description
A flavorful and creamy pasta salad inspired by Mexican street corn, featuring tender pasta coated in a cheesy dressing, fresh herbs, grilled corn, creamy avocado, and topped with a spicy chili butter and tangy lime mayo dressing. Perfect as a vibrant side dish or light meal.
Ingredients
For the Dressing:
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1-2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
For the Salad:
- 1 pound short pasta (such as penne or rotini)
- 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 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper (adjust to preference)
For the Lime Mayo Dressing:
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Prepare the Creamy Cheese Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix thoroughly until smooth and well blended.
- Cook Pasta & Combine Salad: Cook the short pasta in salted boiling water until al dente, following package instructions. Drain immediately and toss the hot pasta with the prepared creamy cheese dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss gently but thoroughly to combine all ingredients evenly.
- Make the Chili Butter: In a skillet over medium heat, melt the salted butter until it begins to bubble and turns golden. Stir in smoked paprika, chili powder, cayenne pepper (adjusting to your spice preference), and a pinch of salt. Cook for about one minute, allowing the spices to bloom and infuse into the butter, then remove from heat.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise (or yogurt), fresh lime juice, and a pinch of salt until the dressing is smooth and tangy.
- Serve and Enjoy: Serve the pasta salad either warm or cold according to your preference. Drizzle with the lime mayo dressing and generously spoon the warm chili butter on top. For enhanced flavors, allow the salad to sit for 10-15 minutes before serving to let the ingredients meld together.
Notes
- Adjust the cayenne pepper amount in the chili butter to match your desired spice level.
- You can substitute mayonnaise with yogurt in the lime mayo dressing for a lighter option.
- For a vegetarian version, ensure the cheeses used are vegetarian-friendly or use a vegan cheese alternative.
- Grilling the corn adds smoky depth, but roasting or boiling corn works well too.
- Prepare the chili butter fresh before serving for the best flavor and warmth.
- This salad can be served as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 60 mg
