Creamy Street Corn Pasta Salad

The smell of street corn at summer festivals always pulls me in, but I never thought about bringing those flavors home until a potluck last July. My friend Maria brought something similar and I couldn't stop eating it, going back for thirds while everyone else was still on their first serving. That afternoon I scribbled notes on a napkin, determined to recreate that magic in my own kitchen. Now this pasta salad shows up at every warm weather gathering I host, and the bowl always comes home empty.

Last summer my neighbor Sarah texted me at 10 PM asking what I'd brought to the block party because her husband wouldn't stop talking about it. I ended up making a batch for their anniversary dinner the following weekend. There's something about the combination of cool avocado against warm spiced butter that makes people pause mid conversation and ask for the recipe.

Ingredients

• Short pasta: Rotini or fusilli catch all those creamy bits and corn kernels in their curves
• Grilled corn: Fresh ears charred on the grill add smoky depth, but thawed frozen works in a pinch
• Cream cheese: Room temperature is non negotiable here or you'll end up with lumpy dressing
• Cotija cheese: This salty crumbly cheese is what gives it authentic street corn vibes
• Spicy cheddar: Look for pepper jack or a sharp cheddar with jalapeños for extra kick
• Fresh herbs: Basil and cilantro together create this bright fresh contrast to the rich dressings
• Avocado: Dice it right before serving so it stays creamy and doesn't brown
• Chili powder and smoked paprika: These bloomed in butter create that irresistible street corn coating

Instructions

Whisk up the cheese dressing:

In your largest salad bowl, beat the softened cream cheese until it's smooth and no lumps remain. Add the sour cream, olive oil, grated garlic, chives, and crumbled cotija, then season generously and set aside.

Boil your pasta:

Cook the pasta in heavily salted water until it's just past al dente, then drain it well but don't rinse. While it's still warm, toss it immediately with the cheese dressing so the pasta drinks in all that flavor.

Build the salad base:

Add the shredded romaine, roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and avocado to the dressed pasta. Fold everything together gently until each ingredient is distributed throughout.

Make the chili butter magic:

Melt the butter in a small skillet over medium heat until it foams, then stir in the chili powder, smoked paprika, cayenne, and salt. Let the spices bloom for one full minute until fragrant, then pull it off the heat.

Finish with lime mayo:

Whisk together the mayonnaise, fresh lime juice, and a pinch of salt until completely smooth. This bright creamy drizzle cuts through all the rich elements and ties everything together.

Save to Pinterest

My daughter requested this for her birthday dinner instead of cake, which says everything about how addictive it is. We ate it on the back porch while the fireflies came out, and she declared it better than any restaurant meal.

Make It Your Own

Swap the romaine for arugula if you want that peppery bite, or use baby spinach for something more mellow. Sometimes I throw in grilled chicken or shrimp when I need to make it a heartier main dish, and it never disappoints.

Timing Matters

This salad actually gets better after it sits for 15 minutes, so don't stress about serving it immediately. The flavors meld and the pasta soaks up more of that luscious dressing, making each bite more cohesive than the last.

Serving Suggestions

Set up a little dressing bar and let guests drizzle their own lime mayo and chili butter, which always sparks the best conversations. If you're taking this to a potluck, pack the chili butter separately and warm it up right before serving.

• Keep extra lime wedges on hand for squeezing over individual portions
• A final sprinkle of fresh cotija on top makes it look extra inviting
• Chill your serving bowls for 10 minutes if serving on a hot day

Save to Pinterest

Every time I make this now, I think about that summer potluck and how the simplest dishes often become the most memorable. Hope it brings your people together too.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Absolutely. This salad actually tastes better after sitting for 15-30 minutes as the flavors meld together. You can prepare it up to a day in advance, but add the avocado and fresh herbs just before serving to keep them vibrant. Store the chili butter and lime mayo separately and drizzle over right before serving.

→ What type of pasta works best?

Short pasta shapes with nooks and crannies work wonderfully—rotini, fusilli, and farfalle are excellent choices. These shapes hold onto the creamy dressing and capture small pieces of corn and cheese. Gluten-free pasta works too if needed.

→ Is there a substitute for cotija cheese?

Feta cheese makes a great milder alternative to cotija. Both provide that salty crumbly texture that complements the sweet corn and creamy elements. If you want to keep it more authentic, look for cotija in Latin American markets or well-stocked grocery stores.

→ Can I adjust the spice level?

Certainly. The chili butter contains cayenne pepper which you can reduce to 1/2 teaspoon for mild heat or increase to 2 teaspoons for more kick. You can also omit the cayenne entirely and still get wonderful flavor from the chili powder and smoked paprika.

→ How do I grill corn for this salad?

Shuck fresh corn and brush with olive oil. Grill over medium-high heat for 10-15 minutes, turning occasionally, until kernels are lightly charred. Let cool, then cut kernels from the cob. Frozen corn works too—just thaw and roast in the oven at 400°F for 15 minutes until slightly caramelized.

→ Can I add protein to make it a complete meal?

Yes, grilled chicken or shrimp are excellent additions as mentioned in the notes. You could also add black beans for extra protein and fiber, or crumbled bacon for a smoky element. Just keep in mind any additions will increase the yield accordingly.