There’s something irresistible about combining creamy pasta salad with the bold flavors of Mexican street corn.
This creamy street corn pasta salad is rich, zesty, and full of texture—an easy crowd-pleaser for any gathering.
Why You’ll Love This Recipe
It blends smoky, spicy, and tangy flavors in one satisfying dish.
The creamy dressing coats every bite of pasta, corn, and veggies.
It’s flexible—delicious served warm or chilled.
Perfect for barbecues, picnics, or a fun weeknight dinner.
What You’ll Need (Ingredient Highlights)
Cream cheese and sour cream create a rich, velvety base.
Grilled corn adds smoky sweetness and crunch.
Spicy cheddar gives a bold kick that balances the creaminess.
Chili butter infuses warmth and depth with paprika, chili, and cayenne.
Fresh herbs like basil and cilantro brighten the whole salad.
Pro Tips Before You Start
Cook pasta just until al dente so it holds texture.
Roast or grill fresh corn for maximum flavor.
Adjust cayenne to your spice level preference.
Add avocado right before serving to keep it fresh.
Chill the salad for 30 minutes if you prefer it cold.
How to Make Creamy Street Corn Pasta Salad
Step 1 – Make the creamy cheese dressing
Mix cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija until smooth.
Step 2 – Cook pasta and assemble
Boil pasta to al dente, drain, then toss hot pasta with the dressing.
Add lettuce, corn, basil, cilantro, cheddar, and avocado.
Step 3 – Prepare the chili butter
Melt butter in a skillet, stir in paprika, chili powder, cayenne, and salt.
Cook 1 minute until fragrant.
Step 4 – Mix the lime mayo dressing
Whisk mayonnaise (or yogurt) with lime juice and salt until creamy.
Step 5 – Finish and serve
Serve salad warm or cold, drizzle with lime mayo, and spoon chili butter over the top.
What to Serve Them With
Pair with grilled chicken or steak for a hearty meal.
Serve alongside tacos or fajitas for a Mexican-inspired feast.
Great as a potluck dish—everyone will ask for the recipe.
Variations / Substitutions
Swap spicy cheddar for Monterey Jack or pepper jack.
Use Greek yogurt instead of sour cream for a lighter option.
Add black beans for extra protein and heartiness.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 2 days.
Best enjoyed within the first day to keep avocado fresh.
FAQs
Can I make this pasta salad ahead of time?
Yes, just add avocado and lime mayo right before serving.
Do I need to grill the corn?
Grilling gives the best flavor, but roasted or even frozen corn works.
Can I use regular cheddar instead of spicy cheddar?
Yes, though the flavor will be milder.
Is this pasta salad served hot or cold?
Both work—enjoy it warm for comfort or chilled for freshness.
What pasta shape is best for this recipe?
Short pasta like penne, rotini, or fusilli holds the dressing well.
Can I skip the chili butter?
Yes, but it adds a smoky, spicy depth that elevates the dish.
Is this recipe vegetarian?
Yes, it’s fully vegetarian-friendly.
Can I make it less spicy?
Reduce or omit cayenne, and use mild cheddar.
How do I keep the avocado from browning?
Add it just before serving and drizzle with lime juice.
Can I double this recipe for a party?
Absolutely—it scales up easily and feeds a crowd.
Final Thoughts
This creamy street corn pasta salad is a vibrant, flavorful dish that’s anything but ordinary.
It’s bold, creamy, and packed with fresh herbs—guaranteed to stand out at any table.
