Go Back
Healthy Street Corn Pasta Salad

Healthy Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by Mexican street corn, featuring charred corn, creamy lime dressing, smoky spices, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Lunch, Salad, Side Dish
Cuisine: American, Mexican
Calories: 400450
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 4 oz cream cheese room temperature
  • 1/3 cup sour cream
  • 2 tbsp olive oil
  • 1-2 garlic cloves grated
  • 1 tbsp fresh chives chopped
  • 3/4 cup cotija cheese crumbled (or feta)
  • salt to taste
  • black pepper to taste
For the Salad
  • 1 lb short pasta such as rotini, fusilli, or farfalle
  • 2 cups grilled or roasted corn kernels
  • 1/2 cup fresh basil torn
  • 1/2 cup fresh cilantro chopped
  • 1 medium avocado diced
  • 1/2 cup spicy cheddar cheese diced
  • 1 head romaine lettuce shredded
For the Chili Butter
  • 4 tbsp butter salted
  • 2 tsp smoked paprika
  • 2 tbsp chili powder
  • 1/2-2 tsp cayenne pepper adjust to preference
For the Lime Mayo Dressing
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice fresh

Method
 

Instructions
  1. In a large salad bowl, combine the room temperature cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija cheese. Season with salt and pepper to taste. Mix until well combined. This will be the base for the salad dressing.
  2. Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until al dente. Drain the pasta and immediately add it to the bowl with the dressing. Toss well to coat the pasta.
  3. Add the grilled or roasted corn kernels, torn fresh basil, chopped fresh cilantro, diced avocado, diced spicy cheddar cheese, and shredded romaine lettuce to the pasta. Toss gently to combine all ingredients.
  4. In a small skillet over medium heat, melt the butter. Stir in the smoked paprika, chili powder, and cayenne pepper. Cook for about 1 minute, stirring constantly, until fragrant. Remove from heat.
  5. In a separate small bowl, whisk together the mayonnaise and fresh lime juice. Season with a pinch of salt.
  6. Serve the pasta salad immediately, either warm or chilled. Drizzle with the lime mayo dressing and spoon the chili butter mixture over the top. Toss gently before serving if desired.

Notes

For best flavor, let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld. The avocado is best added just before serving to prevent browning. This salad can be made ahead and stored in the refrigerator for up to 3 days. If making ahead, add the avocado just before serving.