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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad That Makes Every Bite Blissful

This Creamy Street Corn Pasta Salad combines sweet, charred corn and a tangy lime dressing, making it a flavorful and vegetarian delight.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 8 oz Room Temperature Cream Cheese Ensure it’s at room temperature for easy mixing.
  • 1 cup Sour Cream Can be substituted with Greek yogurt.
  • 1/4 cup Extra Virgin Olive Oil Avocado oil works well if preferred.
  • 2 cloves Garlic Adjust based on your taste preference.
  • 1/4 cup Fresh Chives Can be swapped with green onions.
  • to taste Salt Essential for perfect seasoning.
  • to taste Pepper Essential for perfect seasoning.
  • 1/2 cup Crumbled Cotija or Feta Cheese Parmesan can be used as an alternative.
For the Salad
  • 1 lb Short Pasta Any pasta shape like fusilli or penne will do.
  • 1 head Romaine Lettuce Spinach can be substituted.
  • 2 cups Grilled or Roasted Corn Sweet and smoky goodness.
  • 1/2 cup Fresh Basil Introduces lovely herbal notes.
  • 1/2 cup Fresh Cilantro Omit if cilantro isn’t preferred.
  • 1/2 cup Spicy Cheddar Cheese Use regular cheddar for a milder option.
  • 1 pcs Diced Avocado Add just before serving to prevent browning.
For the Chili Butter
  • 4 tbsp Salted Butter Olive oil can be a vegan alternative.
  • 2 tsp Smoked Paprika Regular paprika works in a pinch.
  • 2 tbsp Chili Powder Adjust based on your spice tolerance.
  • 1 to 2 tsp Cayenne Pepper Omit for no heat.
For the Lime Mayo Dressing
  • 1/4 cup Mayonnaise or Yogurt Omit for a lighter version.
  • 2 tbsp Fresh Lime Juice Lemon juice can be a substitute.

Equipment

  • Mixing Bowl
  • skillet
  • Pot
  • Colander

Method
 

Instructions
  1. In a large mixing bowl, combine room temperature cream cheese, sour cream, extra virgin olive oil, minced garlic, fresh chives, salt, pepper, and crumbled Cotija cheese. Mix until smooth and creamy.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and mix into the creamy dressing while still warm.
  3. Fold in romaine lettuce, grilled corn, basil, cilantro, spicy cheddar cheese, and diced avocado. Toss together carefully.
  4. In a skillet over medium heat, melt salted butter until bubbly. Stir in paprika, chili powder, cayenne pepper, and salt. Cook for one more minute.
  5. In a small bowl, whisk mayonnaise with lime juice and a dash of salt until smooth.
  6. Serve warm or cold, drizzling lime mayo dressing and chili butter over the top. Let sit for 10-15 minutes before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 8gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 8mg

Notes

Cook pasta just before mixing it with the dressing to avoid clumping. Add avocado just before serving to keep it fresh and vibrant.

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