Save Last summer, my neighbor Maria brought over this incredible pasta salad after a backyard barbecue, and I literally followed her home begging for the recipe. She laughed and told me it started as a happy accident when she was trying to use up leftover corn from her daughters birthday party. The combination of warm pasta, cool crisp lettuce, and those two dressings created something I couldn't stop eating. Now it's the dish everyone requests at every potluck, and I'm not even mad about it.
I made this for my book club last month and watched three different people ask for the recipe before dessert was even served. What I love most is how the warm pasta slightly wilts the romaine just enough, making everything taste like it's been hanging out together for hours, even though it comes together in under an hour.
Ingredients
- Short pasta: Rotini or fusilli catch all those dressings in their curves, though farfalle works beautifully too
- Romaine lettuce: Adds necessary crunch and freshness that balances the creamy elements perfectly
- Grilled or roasted corn: Fresh charred corn brings that authentic street corn flavor, but frozen thawed corn works in a pinch
- Cream cheese: Room temperature is non-negotiable here for that silky smooth dressing texture
- Cotija cheese: The salty crumbly cheese that makes everything taste better, though feta makes a perfectly fine substitute
- Spicy cheddar: Adds a completely different kind of heat and creaminess that regular cheddar just can't match
- Fresh herbs: Basil and cilantro together create this bright freshness that cuts through all the rich elements
- Avocado: The creamy element that brings everything together and adds beautiful color contrast
- Chili powder and smoked paprika: The dynamic spice duo that gives that signature street corn flavor profile
- Mayonnaise and lime juice: Simple but essential for that bright tangy finish that ties everything together
Instructions
- Whisk up the creamy cheese base:
- In your largest salad bowl, beat together the cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija until you have something silky and smooth. Season generously with salt and pepper.
- Boil your pasta to perfection:
- Cook the pasta in heavily salted water until al dente, then drain it well but don't rinse it. Immediately toss the warm pasta with that creamy cheese dressing you made earlier while everything is still warm.
- Build your salad base:
- Add the shredded romaine, grilled corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado to the dressed pasta. Gently fold everything together until the salad is evenly coated and looks gorgeous.
- Create the magical chili butter:
- Melt butter in a skillet over medium heat until golden and fragrant, then stir in chili powder, smoked paprika, cayenne to your taste, and a pinch of salt. Let the spices bloom for about one minute until your kitchen smells incredible.
- Make the bright lime finish:
- Whisk together mayonnaise, fresh lime juice, and a pinch of salt until smooth and creamy. This little dressing is the secret weapon that makes everything pop.
- Let it rest and serve:
- Let the salad sit for 10 to 15 minutes before serving so flavors can meld together. Drizzle with lime mayo and spoon that spicy chili butter over the top right before serving.
Save This recipe has become my go-to for grieving friends, new neighbors, and pretty much anyone who needs a little comfort in bowl form. Something about the combination of warm pasta, cool crunch, and those two dressings just feels like a hug.
Make It Your Own
I've discovered that grilling fresh corn until lightly charred makes such a huge difference in flavor, though frozen corn works perfectly fine when corn isn't in season. Sometimes I add grilled chicken or shrimp when I want to make it more of a complete meal, and my sister-in-law swears by swapping romaine for arugula when she wants something more peppery.
Getting The Heat Just Right
The cayenne in the chili butter is completely adjustable based on your spice tolerance. I usually start with half a teaspoon and add more from there, because you can always add heat but you can't take it away. The beauty of this recipe is how customizable it is while still feeling like a cohesive dish.
Serving Suggestions
This pasta salad travels beautifully to potlucks and picnics, though I recommend packing the chili butter separately and warming it up right before serving. The leftovers are actually pretty fantastic for lunch the next day, if they last that long.
- Use gluten-free pasta if needed without losing any flavor or texture
- Substitute Greek yogurt for mayonnaise in the lime dressing for a lighter version
- Make extra chili butter to keep in your fridge for drizzling over roasted vegetables
Save Trust me when I say this salad will disappear faster than you expect, so consider making a double batch. It's the kind of recipe that turns strangers into friends and makes regular gatherings feel like celebrations.
Recipe FAQ
- → Can I make this pasta salad ahead of time?
Yes, prepare up to 24 hours in advance and store refrigerated. Add avocado and fresh herbs just before serving to maintain texture. The flavors actually improve after sitting for a few hours.
- → What's the best pasta shape for this dish?
Short pasta shapes like rotini, fusilli, or farfalle work best as they catch the creamy dressing and hold the corn, cheese, and herbs in their curves. Choose whatever you have on hand.
- → How can I reduce the spice level?
Use mild cheddar instead of spicy, reduce or omit the cayenne in the chili butter, and serve the lime mayo without additional heat. The creamy cheese dressing naturally balances any remaining spice.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn and pat dry before adding. For extra flavor, roast the thawed corn in a hot skillet for 5-7 minutes until lightly golden and fragrant.
- → What protein options work well with this?
Grilled chicken, shrimp, or black beans make excellent additions. Serve alongside or mix directly into the salad for a heartier main dish that still maintains the Mexican street corn inspiration.
- → How do I prevent the avocado from browning?
Toss diced avocado in a little lime juice before adding to the salad. Alternatively, serve avocado on top as a garnish right before serving to keep it bright green and fresh.