Description
A creamy, smoky, and zesty pasta salad inspired by Mexican street corn (elote). Perfect for BBQs, potlucks, or weeknight dinners.
Ingredients
Scale
4 oz cream cheese (softened)
⅓ cup sour cream
2 tbsp olive oil
1–2 garlic cloves (grated)
1 tbsp chopped chives
¾ cup cotija or feta cheese (crumbled)
1 lb short pasta (rotini, fusilli, or penne)
1 head romaine lettuce (shredded)
2 cups grilled or roasted corn (from 3–4 ears)
½ cup fresh basil (torn)
½ cup fresh cilantro (chopped)
½ cup spicy cheddar (diced)
1 avocado (diced)
4 tbsp salted butter
2 tsp smoked paprika
2 tbsp chili powder
½–2 tsp cayenne pepper (to taste)
¼ cup mayonnaise or yogurt
2 tbsp lime juice
Instructions
- In a large bowl, whisk cream cheese, sour cream, olive oil, garlic, chives, and cotija until smooth.
- Cook pasta until al dente. Drain and toss with dressing while warm.
- Add lettuce, corn, basil, cilantro, cheddar, and avocado. Mix gently.
- In a skillet, melt butter. Stir in paprika, chili powder, cayenne, and salt. Cook 1 min.
- In a small bowl, whisk mayo (or yogurt) with lime juice and salt.
- Drizzle chili butter and lime mayo over pasta. Toss lightly, garnish with cheese and herbs.
Notes
- Add avocado just before serving to prevent browning.
- Swap sour cream for Greek yogurt for a lighter option.
- Adjust cayenne for your spice level.
- For meal prep, keep lettuce and avocado separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Mixed
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Carbohydrates: 45g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
Keywords: street corn pasta salad, creamy pasta salad, elote pasta, corn salad, BBQ side dish, potluck pasta salad