Creamy Street Corn Pasta Salad
Creamy Street Corn Pasta Salad: The Ultimate Summer Vibe!
Okay, real talk—who doesn’t love a good pasta salad? Especially when it’s got that creamy street corn vibe going on. 😍 Like, it’s basically a party in your mouth, right?
Okay, Let’s Talk Ingredients
Alright, so picture this: you’re at the store, and you grab a cart—wait, do you even need a cart for just one thing? Maybe I’m just dramatic. Anyway, here’s the scoop on what you wanna snag:
– 4 ounces of room temperature cream cheese – it’s gotta be soft, trust me.
– 1/3 cup of sour cream – because creamy is the name of the game.
– 2 tablespoons of extra virgin olive oil – for that fancy touch.
– 1-2 grated garlic cloves – as much or as little as you can handle.
– Fresh chives and a bit of salt and pepper – just don’t skimp on the seasoning, okay?
– 3/4 cup of crumbled cotija or feta cheese – either one’s a win, but cotija is life.
– A pound of short pasta – you do you, but I love shells or elbows.
– 1 head of romaine lettuce, shredded – kinda like the confetti for this dish.
– 2 cups of grilled or roasted corn – fresh off the cob if you can swing it!
– Half a cup each of fresh basil and cilantro – I’m obsessed with those flavors.
– 1/2 cup of spicy cheddar cheese, diced – ’cause why not add a kick?
– An avocado, diced – just for that creaminess.
– 4 tablespoons of salted butter – for a lil’ richness.
– 2 teaspoons smoked paprika and 2 tablespoons chili powder – spices that’ll make you feel alive!
– Cayenne pepper – adjust as you wish; I like it spicy!
– 1/4 cup of mayo or yogurt – your call—both are fab.
– 2 tablespoons of lime juice – gotta get that zesty twist.
So Here’s Why I Make This Constantly
Alright, story time! So last summer, I threw this little backyard BBQ, and I was like, “I need something that screams summer.” Enter: this pasta salad. It was a hit—like, people were literally fighting over the bowl (okay, not literally, but you get it). Everyone was like, “What’s in this? It’s amazing!” Honestly, it was the perfect side for grilled veggies and burgers. And now, it’s like a staple in my summer rotation. The flavors just hit different, ya know?
After sharing why you love this recipe, show another gorgeous photo of this masterpiece from a different angle.
The One Trick That Changes Everything
So, here’s the deal: when you grill that corn—don’t be shy! Get those char marks on there. It adds this smoky depth that just brings the whole thing alive. Seriously, if you just boil it, you’re missing out.
Don’t Mess This Up (My Top Tips)
Okay, listen up. Don’t overcook the pasta. It’s gotta be al dente! Trust me, mushy pasta ruins the vibe. Also, if you’re like me and you love garlic, just start with one clove and taste before you go adding more. You don’t wanna blow anyone’s socks off (unless it’s a good blow, haha).
How to Keep Them From Disappearing (Or, How to Store Them)
If you somehow have leftovers (which is a miracle), just pop that salad in an airtight container and stash it in the fridge. It actually tastes better the next day—like all those flavors marinate together. But I swear, it won’t last long.
If You Liked This, You’ll Probably Like These Too
Okay, if you vibe with this, you’ll LOVE my spicy grilled shrimp tacos or that zesty watermelon feta salad I make all the time. Seriously, they’re summer must-haves!
Conclusion
So, what do you think? Ready to give it a whirl? What’s your go-to summer dish? Let’s chat! 🍽️
Creamy Street Corn Pasta Salad
Creamy Street Corn Pasta Salad is a delightful fusion of flavors that captures the essence of Mexican street corn in a refreshing dish. This pasta salad is perfect for summer gatherings or as a side with grilled meats. With creamy textures, zesty lime, and vibrant herbs, every bite bursts with deliciousness. Enjoy this simple yet satisfying recipe that will leave your guests asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Ingredients
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1–2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
- 1 pound of short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (from 3–4 fresh ears)
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Cook the short pasta according to package instructions; drain and set aside.
- In a large bowl, combine cream cheese, sour cream, olive oil, garlic, chives, smoked paprika, chili powder, cayenne pepper, mayonnaise or yogurt, and lime juice. Mix until smooth.
- Add the cooked pasta to the bowl along with shredded romaine lettuce, grilled corn, basil, cilantro, cotija or feta cheese, spicy cheddar cheese, avocado, salt, and pepper. Toss gently to combine.
- Chill for at least 15 minutes before serving for enhanced flavors.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 406
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 56mg
