Corn Pasta Salad
A colorful and flavorful salad made with cooked pasta, sweet corn, fresh herbs, and a creamy dressing, perfect for any occasion.
Equipment
- Large Pot
- Large Bowl
- Skillet
Ingredients
- 4 oz cream cheese softened to room temperature
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic grated
- 1 tablespoon fresh chives chopped
- Kosher salt and black pepper to taste
- 3/4 cup crumbled cotija or feta cheese
- 1 lb short cut pasta such as penne or rotini
- 1 head romaine lettuce shredded
- 2 cups grilled or roasted corn about 3 to 4 raw ears
- 1/2 cup fresh basil leaves torn
- 1/2 cup fresh cilantro chopped
- 1/2 cup spicy cheddar cheese cubed
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper adjust to taste
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons fresh lime juice
Instructions
- In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, fresh chives, and crumbled cheese. Season with salt and pepper and stir until smooth and creamy.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and toss into the bowl with the dressing.
- Add romaine lettuce, grilled corn, spicy cheddar, basil, cilantro, and avocado to the pasta and dressing mixture. Toss gently to combine.
- In a skillet, melt salted butter over medium heat until golden. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for another minute.
- In a small bowl, mix mayonnaise or yogurt with lime juice and a pinch of salt.
- Serve the pasta salad drizzled with lime mayo and spicy chili butter. Enjoy warm or chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add more lime juice to the avocado to prevent browning.