Creamy Street Corn Pasta

This creamy street corn pasta salad brings together the bold, smoky flavors of Mexican street corn with a cool, tangy dressing and tender pasta. It’s a perfect side dish for summer barbecues or any time you want a salad that feels fresh and indulgent at once.

I first made this salad when hosting a casual Taco Tuesday, and it quickly became the star of the table. Now it's a requested dish for every summer cookout.

Ingredients

• Penne or rotini pasta: short pasta shapes hold dressing well, pick good quality for a firm bite
• Romaine lettuce shredded: adds a crisp fresh contrast
• Grilled corn kernels from fresh ears: smoky char enhances the Mexican street corn vibe
• Fresh basil torn: bright herbal note lifts the salad
• Fresh cilantro chopped: essential for authentic Mexican flavor
• Red onion finely diced: sharpness balances richness
• Red bell pepper diced: sweetness and crunch
• Avocado diced: creamy texture and richness
• Cream cheese at room temperature: adds silky creaminess that binds salad together
• Sour cream: tangy element to brighten flavors
• Extra virgin olive oil: smooth mouthfeel and richness
• Garlic grated: pungent base flavor
• Fresh chives chopped: mild oniony freshness
• Cotija cheese crumbled: salty and crumbly cheese traditional to Mexican street corn
• Spicy cheddar cheese diced: adds a little kick and melty texture
• Salted butter: used to make chili butter for smoky spice infusion
• Smoked paprika: deep smoky flavor, enhances the grilled corn notes
• Chili powder: builds Mexican spice character
• Cayenne pepper: heat adjustable per your taste
• Mayonnaise: creamy binder with richness
• Fresh lime juice: essential tang to cut creaminess
• Salt and pepper: adjust to taste for balance

Instructions

Cook pasta:

Cook pasta according to package directions until al dente, typically around 8 to 10 minutes.

Make dressing:

While pasta cooks, combine room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped chives, and crumbled cotija cheese in a large serving bowl. Stir the mixture vigorously until completely smooth and creamy, which will create the rich dressing base.

Toss pasta and vegetables:

Drain the hot pasta well and immediately toss it into the prepared cream cheese mixture, allowing the warmth of the pasta to slightly melt and integrate the dressing. Add shredded romaine lettuce, grilled corn kernels, torn basil, chopped cilantro, diced red onion, diced red bell pepper, and diced spicy cheddar cheese. Toss thoroughly so every bite is packed with color and flavor.

Make chili butter:

Melt salted butter in a small skillet over medium heat until it turns golden and fragrant, usually about 2 minutes. Stir in smoked paprika, chili powder, and cayenne pepper. Cook this spice butter for exactly 60 seconds to awaken the flavors while preventing the spices from burning, then remove from heat.

Finish and serve:

In a small bowl whisk together mayonnaise and fresh lime juice until smooth and well combined. Gently fold the diced avocado into the pasta salad to avoid mashing. Just before serving drizzle the lime mayonnaise mixture evenly over the salad. Spoon the warm chili butter over the top for a final burst of smoky heat.

This salad's star is definitely the grilled corn. The smoky char adds an irresistible depth that makes this pasta salad feel special rather than ordinary. I remember my kids helping me shuck and grill the corn one summer evening, their excitement making the moment as memorable as the flavors.

Storage Tips

Keep leftover salad in an airtight container in the refrigerator. For best texture, dress with the lime mayonnaise and chili butter just before serving rather than in advance. The salad will keep well for up to two days but is best enjoyed fresh.

Ingredient Substitutions

If you can't find cotija cheese use a dry feta or queso fresco as a substitute for a similar salty and crumbly experience. You can swap sour cream with Greek yogurt for a tangier and lower-fat option. Any short pasta shape will work but choose a sturdy one that won't get mushy when tossed in the dressing.

Serving Suggestions

Serve this salad chilled or at room temperature alongside grilled meats or as part of a Mexican themed spread. Garnish with extra cotija and a sprinkle of fresh cilantro to amp up the fresh flavors. A side of warm tortillas and guacamole completes the meal nicely.

This salad balances smoky, creamy, and fresh flavors and is perfect for summer gatherings. Dress just before serving for the best texture.

Common Questions About Recipes

→ What type of pasta works best?

Short pasta shapes like penne or rotini hold the creamy dressing well and mix easily with the other ingredients.

→ How do you char the corn for the best flavor?

Grill fresh corn over high heat until kernels are slightly blackened for a smoky, sweet taste that enhances the dish.

→ Can the chili butter be made ahead?

Yes, prepare the chili butter in advance and gently rewarm before drizzling over the pasta to preserve its flavor.

→ What can be used in place of cotija cheese?

Feta cheese is a good substitute, providing a similar crumbly texture and salty tang.

→ How is the lime dressing balanced?

The lime juice is whisked with mayonnaise to create tangy creaminess, brightening the dish without overpowering other flavors.