Creamy Street Corn Pasta Salad 

This Creamy Street Corn Pasta Salad is a refreshing and flavorful twist on the classic Mexican street corn, making it the perfect side dish for summer gatherings. With tender pasta coated in a creamy dressing and combined with sweet charred corn, red bell peppers, and fresh herbs, each bite bursts with rich flavors. Topped with smoky spices, tangy Cotija cheese, and a squeeze of lime, this dish is a crowd-pleaser for potlucks, picnics, or casual barbecues. It's easy to prepare, customizable, and absolutely delicious whether served cold or at room temperature.

Ingredients:

• 4 ounces room temperature cream cheese

• 1/3 cup sour cream

• 2 tablespoons extra virgin olive oil

• 1-2 garlic cloves, grated

• 1 tablespoon fresh chives, chopped

• Salt and pepper to taste

• 3/4 cup crumbled Cotija or feta cheese

• 1 pound short pasta (rotini, bowtie, or shells)

• 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

Directions:

1. Make the Dressing: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chives, Cotija cheese, salt, and pepper. Mix until smooth. Adjust seasoning as needed.

2. Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta until al dente, following the package directions. Drain the pasta and immediately toss with the prepared dressing in the salad bowl.

3. Add the Ingredients: Add the shredded lettuce, grilled corn, cheddar cheese, basil, cilantro, and avocado to the pasta. Toss gently to combine and coat the pasta evenly with the dressing.

4. Prepare the Chili Butter: In a skillet over medium heat, melt the butter until golden. Stir in the chili powder, smoked paprika, cayenne, and a pinch of salt. Cook for another minute and then remove from heat.

5. Make the Lime Mayo: In a small bowl, mix mayonnaise or yogurt with lime juice and a pinch of salt. This creamy dressing will complement the chili butter.

6. Serve: Serve the salad warm or cold, topped with a drizzle of lime mayo and a spoonful of chili butter. Let the salad sit for a few minutes to allow the flavors to develop, then enjoy!

Prep Time: 15-20 minutes
Cooking Time: 10-15 minutes
Total Time: 25-35 minutes
Kcal: 2400-2600 kcal
Protein: 60-70g
Fat: 150-170g
Carbohydrates: 220-240g
Fiber: 10g
Sugar: 10g
Cholesterol: 30mg
Sodium: 1050mg