Can I make this ahead of time?

Absolutely. It keeps well in the fridge for up to 3 days. Add avocado just before serving for best texture.

Can I use frozen corn?

Yes! Fire-roasted frozen corn works beautifully and saves time.

Is there a lighter option?

You can swap mayonnaise for yogurt and reduce the cream cheese slightly. Still creamy, just a bit lighter.

What if I don’t like cilantro?

Skip it and add extra basil or chives instead. No rules here.

Is this served hot or cold?

Both work. Warm feels cozy, cold feels refreshing. Choose your mood.

5 Irresistible Creamy Street Corn Pasta Salad Wins

Name: Creamy Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 oz cream cheese, room temperature; 1/3 cup sour cream; 2 tbsp olive oil; 1–2 garlic cloves, finely grated; 1 tbsp fresh chives, chopped; 3/4 cup crumbled cotija cheese (or feta); Salt and black pepper, to taste; 1 lb short pasta (rotini, fusilli, or farfalle); 2 cups grilled or fire-roasted corn; 1/2 cup spicy cheddar cheese, diced; 1/2 cup fresh basil, torn; 1/2 cup fresh cilantro, chopped; 1 head romaine lettuce, shredded; 1 avocado, diced; 4 tbsp salted butter; 2 tsp smoked paprika; 2 tbsp chili powder; 1/2–2 tsp cayenne pepper (to taste); 1/4 cup mayonnaise (or yogurt); 2 tbsp fresh lime juice; Pinch of salt

Description

Creamy Street Corn Pasta Salad is a bold, comforting dish made with tender pasta, smoky fire-roasted corn, fresh herbs, and a rich, tangy dressing inspired by classic street corn flavors. Perfect for BBQs, potlucks, or easy make-ahead meals.

Ingredients

Scale

Dressing

4 oz cream cheese, room temperature
1/3 cup sour cream
2 tbsp olive oil
1–2 garlic cloves, finely grated
1 tbsp fresh chives, chopped
3/4 cup crumbled cotija cheese (or feta)
Salt and black pepper, to taste

Pasta Salad

1 lb short pasta (rotini, fusilli, or farfalle)
2 cups grilled or fire-roasted corn
1/2 cup spicy cheddar cheese, diced
1/2 cup fresh basil, torn
1/2 cup fresh cilantro, chopped
1 head romaine lettuce, shredded
1 avocado, diced

Chili Butter

4 tbsp salted butter
2 tsp smoked paprika
2 tbsp chili powder
1/2–2 tsp cayenne pepper (to taste)

Lime Mayo Drizzle

1/4 cup mayonnaise (or yogurt)
2 tbsp fresh lime juice
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix cream cheese, sour cream, olive oil, garlic, chives, cotija cheese, salt, and pepper until smooth.
Cook pasta in salted boiling water until al dente. Drain well.
While pasta is warm, toss it with the creamy dressing until evenly coated.
Add corn, cheddar cheese, basil, cilantro, romaine, and avocado. Gently toss to combine.
In a skillet over medium heat, melt butter until lightly golden. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook 1 minute, then remove from heat.
In a small bowl, whisk mayonnaise with lime juice and salt.
Serve the pasta salad warm or chilled. Drizzle with lime mayo and spoon chili butter over the top before serving.

Notes

Fire-roasted frozen corn works perfectly for convenience.

Adjust cayenne to control the heat level.

Add avocado just before serving to keep it fresh.

This salad tastes even better after resting 15–20 minutes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 640 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 5 g
Protein: 14 g
Cholesterol: 55 mg