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This vibrant street corn pasta salad combines the beloved flavors of Mexican street corn with pasta for a crowd-pleasing dish that's perfect for gatherings. The creamy, tangy dressing coats each bite while the roasted corn and fresh herbs bring brightness to this satisfying meal.
I first made this for a backyard barbecue last summer, and it disappeared faster than anything else on the table. Now my friends specifically request "that corn pasta thing" whenever we plan a potluck.
Ingredients
- Rotini or fusilli pasta provides the perfect texture and catches all the creamy sauce in its spirals
- Roasted corn kernels deliver sweet charred flavor that's essential for authentic street corn taste
- Cotija cheese brings the traditional salty, crumbly element that defines elote
- Chili butter adds a customizable heat that makes this dish memorable
- Fresh herbs including cilantro and basil balance the richness with brightness
- Avocado contributes creamy texture and healthy fats
- Spicy cheddar cheese creates pockets of bold flavor throughout the salad
- Romaine lettuce adds freshness and crunch to contrast with the pasta
Step-by-Step Instructions
- Prepare the Base Dressing
- Combine room temperature cream cheese, sour cream, olive oil, freshly grated garlic, chopped chives, and crumbled cotija cheese in a large bowl. Mix thoroughly until smooth and well incorporated. This forms the foundation of flavor for the entire dish, so take time to season it properly with salt and pepper. The room temperature cream cheese is crucial for achieving a perfectly smooth texture.
- Cook and Combine
- Boil your pasta in generously salted water until just al dente according to package directions. Drain but do not rinse to preserve the starchy exterior that helps the dressing adhere. Immediately toss the hot pasta with the creamy dressing so it absorbs maximum flavor. Add shredded romaine, roasted corn, diced spicy cheddar, torn basil leaves, chopped cilantro, and diced avocado. Gently fold everything together to ensure even distribution of ingredients without breaking the pasta or crushing the avocado.
- Create the Chili Butter
- Melt high quality butter in a skillet until it begins to foam slightly. Add smoked paprika, chili powder, and cayenne pepper, adjusting the cayenne based on your heat preference. Cook for about 60 seconds until the spices become fragrant and bloom in the hot butter. This process releases their essential oils and creates deeper flavor. Remove from heat immediately to prevent burning the spices.
- Finish with Lime Mayo
- Whisk together mayonnaise and fresh lime juice in a small bowl until completely smooth. This bright, creamy element cuts through the richness of the other components and ties everything together with its acidity. A good quality mayonnaise makes a noticeable difference here.
- Final Assembly
- Drizzle the chili butter and lime mayo over the prepared salad just before serving. The warm butter will slightly wilt some of the lettuce and herbs, creating textural contrast throughout the dish. Allow the salad to rest for about 10 minutes before serving to let the flavors meld together for the most balanced taste experience.
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The smoked paprika is truly the secret ingredient here. I discovered this when I ran out of regular paprika while making this for a neighborhood cookout. The subtle smokiness completely transformed the dish, and now I would never make it any other way.
Make-Ahead Strategies
The beauty of this pasta salad is that you can prepare most components in advance. Cook the pasta and toss with a small amount of olive oil to prevent sticking, then refrigerate. Prepare the dressing and store separately. Chop all vegetables except avocado and store in containers lined with paper towels to absorb excess moisture. When ready to serve, simply combine everything, adding the avocado last. This approach maintains optimal texture while allowing the convenience of advance preparation.
Customization Options
This recipe welcomes personalization based on preferences or what you have on hand. For a lighter version, substitute Greek yogurt for some or all of the sour cream and cream cheese. Add protein by including grilled chicken, shrimp, or black beans. Vegetable additions like cherry tomatoes, bell peppers, or jalapeños work beautifully. For a gluten free version, simply swap in your favorite gluten free pasta and adjust the cooking time accordingly. The core flavors remain delicious regardless of modifications.
Serving Suggestions
Present this colorful salad in a large, shallow bowl to showcase all the vibrant ingredients. For a complete meal, serve alongside grilled chicken or shrimp skewers. At potlucks, pair with tortilla chips and guacamole for a Mexican inspired spread. For family dinners, this works wonderfully with simple grilled meats. Consider setting out additional toppings like extra cotija cheese, sliced jalapeños, and lime wedges so everyone can customize their portion to taste.
Recipe Q&A
- → What can I serve with Street Corn Pasta Salad?
This pasta salad pairs wonderfully with grilled chicken skewers, blackened shrimp, or grilled meats like carne asada and chicken fajitas. For a complete spread, add tortilla chips with fresh guacamole and lime wedges on the side for an extra citrus kick.
- → Can I make Street Corn Pasta Salad ahead of time?
Yes! You can prepare the components up to a day in advance - cook the pasta, prep the corn, and mix the dressing. Store them separately in the refrigerator, then combine with fresh ingredients like avocado and herbs just before serving for the best texture and flavor.
- → How long does Street Corn Pasta Salad last?
When stored in an airtight container in the refrigerator, this pasta salad will keep well for 3-4 days. The flavors actually improve after a day as they meld together, though the avocado may brown slightly over time.
- → Can I use frozen corn instead of fresh?
Absolutely! The recipe mentions using Birds Eye fire roasted corn for convenience. Frozen roasted corn is a great time-saver that still delivers excellent flavor. If using regular frozen corn, you might want to quickly char it in a hot skillet for that authentic street corn flavor.
- → What substitutes can I use for cotija cheese?
If you can't find cotija cheese, feta makes an excellent substitute as mentioned in the recipe. It's similarly crumbly but has a milder flavor. Other options include queso fresco, ricotta salata, or even a mild parmesan if you're in a pinch.
- → How can I adjust the spice level?
The heat in this dish comes primarily from the cayenne pepper in the chili butter. The recipe suggests using 1/2 to 2 teaspoons, allowing you to customize the spice level. Start with less if you prefer milder flavors, or omit it altogether and rely on the chili powder and smoked paprika for flavor without intense heat.