Creamy Street Corn Pasta Salad

The first time I made this pasta salad for a Fourth of July gathering, my friend Sarah literally chased me around the kitchen demanding the recipe. She had taken one bite of that chili butter melting into the creamy dressing and her eyes went wide. It became the most requested dish at every summer potluck that followed, and honestly? I get it.

Last summer I served this at my daughters birthday party and watched three grown men hover around the serving bowl, strategically positioning themselves for seconds. The way the chili butter drips down through the pasta and coats the avocado chunks? Thats the kind of detail that turns a side dish into the main event. My neighbor now requests it for every neighborhood gathering without fail.

Ingredients

• 4 oz (115 g) cream cheese: Let it soften completely at room temperature for at least 30 minutes to prevent lumpy dressing
• 1/3 cup (80 ml) sour cream: Adds that essential tang that cuts through all the richness
• 2 tbsp extra virgin olive oil: Helps create the silky smooth consistency you want
• 1–2 cloves garlic: Freshly grated releases way more flavor than minced
• 1 tbsp fresh chives: Their mild onion flavor plays beautifully with corn
• 3/4 cup (85 g) crumbled cotija cheese: Salty and crumbly just like authentic street corn
• 1 lb (450 g) short pasta: Rotini or fusilli catch all those creamy pockets best
• 1 head romaine lettuce: Shredded thin adds crunch without overwhelming
• 2 cups (about 320 g) grilled or roasted corn: Fresh off the cob with char marks makes all the difference
• 1/2 cup (60 g) spicy cheddar cheese: Dice it small so it disperses evenly throughout
• 1/2 cup (10 g) fresh basil leaves: Tear them by hand for more rustic texture
• 1/2 cup (8 g) fresh cilantro: Bright and herbal it wakes up the whole dish
• 1 medium avocado: Dice right before serving so it stays fresh and green
• 4 tbsp (55 g) salted butter: The foundation for that magical chili butter
• 2 tbsp chili powder: Go for quality here cheap stuff tastes dusty
• 2 tsp smoked paprika: Adds that subtle smoky depth
• 1/2–2 tsp cayenne pepper: Start small and adjust to your crowd
• 1/4 cup (60 ml) mayonnaise: Plain Greek yogurt works brilliantly if you want lighter
• 2 tbsp fresh lime juice: Brightens everything and cuts the richness

Instructions

Whisk together the creamy base:

In your largest salad bowl combine the softened cream cheese sour cream olive oil grated garlic chopped chives and crumbled cotija. Season generously with salt and pepper then whisk until completely smooth and set aside.

Cook pasta to perfection:

Boil a large pot of salted water and cook pasta until al dente. Drain well but do not rinse then immediately toss the warm pasta with your prepared cheese dressing.

Build the salad:

Add the shredded romaine roasted corn diced spicy cheddar torn basil chopped cilantro and diced avocado. Gently fold everything together until evenly coated.

Make the chili butter magic:

Melt butter in a skillet over medium heat until golden and fragrant. Stir in chili powder smoked paprika cayenne and salt letting spices bloom for 1 minute then remove from heat.

Prepare the lime drizzle:

Whisk together mayonnaise fresh lime juice and a pinch of salt until silky smooth.

Let it rest and serve:

Serve warm or chilled but let it sit 10 to 15 minutes first so flavors meld. Drizzle with lime mayo and spoon that chili butter over everything just before serving.

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My mother in law asked for this recipe three times during one dinner. She kept taking bites between courses and finally admitted she was plotting how to recreate it for her book club. There is something about the combination of warm spiced butter hitting cool creamy pasta that makes people forget their manners entirely.

Making It Your Own

Swap arugula or baby spinach for romaine if you want something peppery. Add grilled chicken or shrimp to make it a complete meal. The base formula is so forgiving that once you understand the balance of creamy spicy tangy you can adapt it to whatever looks good at the market.

Corn Matters

Fresh corn grilled until lightly charred adds this incredible sweetness and smokiness that frozen just cannot replicate. Take the extra time to shuck and grill those ears. The char marks do not just look pretty they add depth that makes the whole dish sing.

Make Ahead Wisdom

This pasta salad actually improves after a few hours in the refrigerator. The flavors have time to get friendly and the pasta soaks up more of that luscious dressing. Just add the avocado and chili butter right before serving.

• Keep the avocado pit in the fridge with your diced avocado to prevent browning
• Warm the chili butter slightly if it has solidified in the fridge
• Reserve a handful of fresh herbs to scatter on top for that just made look

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Watch people hover around this bowl at your next gathering and know you have created something special. Summer eating does not get better than this.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, prepare up to 24 hours in advance. Add avocado and dressings just before serving to maintain freshness and texture.

→ What pasta shapes work best?

Short pasta varieties like rotini, fusilli, or farfalle are ideal as they capture the creamy dressing and hold up well when tossed with ingredients.

→ How can I adjust the spice level?

Control the heat by adjusting cayenne pepper in the chili butter from 1/2 to 2 teaspoons. For milder flavor, reduce chili powder and paprika slightly.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw frozen corn and roast in a skillet until lightly charred for similar flavor to fresh grilled corn on the cob.

→ What can I substitute for cotija cheese?

Feta cheese works beautifully as a milder alternative. Both provide the salty crumble that complements the sweet corn and creamy elements.

→ Is this salad served warm or cold?

versatile either way. Serve warm after preparation or chill for at least 2 hours. Allowing it to rest for 10-15 minutes lets flavors meld beautifully.