Description
This Healthy Street Corn Pasta Salad is a bold, flavor-packed dish featuring creamy cotija dressing, roasted corn, fresh herbs, spicy chili butter, and a zesty lime mayo drizzle for the ultimate crowd-pleasing side or light main.
Ingredients
For the Dressing:
- 1/3 cup sour cream
- 4 oz cream cheese, room temperature
- 3/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons olive oil
- 1–2 garlic cloves, freshly grated
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
For the Salad:
- 1 lb short pasta (rotini, fusilli, or farfalle)
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn
- 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
- 1/2–2 teaspoons cayenne pepper (adjust to taste)
For the Lime Mayo:
- 1/4 cup mayonnaise or plain yogurt
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions
1. In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, cotija cheese, salt, and pepper. Mix until smooth and well blended to form the dressing base.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and immediately toss the warm pasta with the prepared dressing.
3. Add shredded romaine, grilled corn, diced cheddar, torn basil, chopped cilantro, and diced avocado to the bowl. Toss thoroughly to coat all ingredients evenly.
4. In a skillet over medium heat, melt the butter until golden. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for about 1 minute to bloom the spices, then remove from heat.
5. In a small bowl, mix together mayonnaise or yogurt with lime juice and a pinch of salt until smooth.
6. Serve the pasta salad warm or chilled. Drizzle with lime mayo and spoon chili butter over the top just before serving.
Notes
For extra charred flavor, grill fresh corn on the cob and cut off the kernels.
Adjust cayenne pepper to control the heat level.
The salad can be made ahead, but add avocado just before serving to prevent browning.
Letting the salad rest for 20–30 minutes enhances flavor development.
Estimated nutrition for the whole recipe (without optional ingredients): 2400–2600 calories, 60–70 g protein, 150–170 g fat, 220–240 g carbohydrates.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg