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If you’re tired of the same old salads, this rich street corn pasta mashup is your new best friend. It’s got a zippy creamy lime sauce, sweet corn, cushy noodles, and all the bold flavors you get from Mexican street corn. It’s bright, colorful, and the first thing gone at any party.
I took a big bowl of this to a summer cookout and it was gobbled up so quickly I never even grabbed a plate. It’s now my top-choice dish for potlucks, and my family wants it on repeat anytime we’ve got good sweet corn.
Lush Ingredients
- Avocado: chop it up and toss it in at the end so it stays nice and green use a ripe but firm one
- Spicy cheddar cheese: cubes give mini bursts of spicy goodness pick a block with pepper flecks
- Fresh cilantro: grab a fragrant bunch and chop for a burst of fresh flavor and color
- Fresh basil: tear up the leaves for herby brightness go for leaves with no bruises
- Grilled or roasted corn: chop it off the cob for sweet toasty bits always go fresh for juiciness
- Romaine hearts: shred for crunch and a fresh bite stick to crisp leaves
- Short pasta: spirals or twists are best – they hug all the dressing, don’t forget al dente
- Crumbled cotija or feta cheese: for salty, crumbly bites of cheese it’s best to buy the block and crumble it
- Salt and pepper: they’re key, add as you taste to balance everything
- Fresh chives: finely slice for mild oniony flavor and a pop of green
- Grated garlic: just a bit to make the sauce feel extra savory
- Extra virgin olive oil: adds smoothness and richness – the better the oil, the better the dish
- Sour cream: the creamy tang ties everything together pick a simple one
- Cream cheese: let it warm up before using, rich texture holds the dressing together
- Lime juice: freshly squeezed for zippy citrus oomph
- Mayonnaise or yogurt: creamy with light tang, go full fat for extra rich dressing
- Cayenne pepper: sprinkle as much as you want for extra punch
- Chili powder: brings earthy smoky background notes get a plain blend for the best flavor
- Smoked paprika: smoke and warmth, try to use the Spanish kind for real flavor
- Salted butter: melt it to make chili butter and boost big flavor just make sure it’s fresh
Easy How-To Steps
- Finish and Serve
- You can enjoy this dish right away when it’s warm and melty, or stick it in the fridge for a while and enjoy cold – both ways are awesome. Right before you dig in, pour on that chili butter and the lime mayo, and give everything one last gentle mix or leave the toppings looking pretty. Every forkful is pure joy.
- Mix Up the Lime Mayo
- In a little bowl stir together mayo (or yogurt), lime juice, plus a touch of salt. Mix till it’s super creamy and smooth. This is your final flavor pop before serving.
- Whip Up the Chili Butter
- Drop your butter in a skillet and heat it gently until it’s all melted and golden. Tip in the chili powder, smoked paprika, cayenne, and a pinch of salt. Give it a good stir and let the spices get smoky for about a minute, then take it off the heat. This stuff makes everything taste smoky and rich.
- Boil Pasta and Toss Ingredients
- Fill a big pot with salty water and cook your pasta till just right, still a bit chewy. While the noodles are hot, add them right into the bowl of creamy base. Mix it all up so the dressing sticks to every piece. Throw in the romaine, grilled corn, jalapeño cheddar, herbs, and avocado. Toss gently so the avocado stays in pieces.
- Blend Up the Creamy Base
- In your biggest salad bowl, dump in the cream cheese, sour cream, chives, olive oil, garlic, salt, and pepper. Use a spoon to stir it until smooth and creamy. This gets the flavors in every bite later.
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My favorite part? Pouring over chili butter at the very end. I keep a little aside to drizzle again after it’s cold. I actually first made this at a campsite and we ate it straight from the bowl with big spoons around the fire – nothing else needed.
How to Keep Street Corn Pasta Fresh
Stash leftovers in a sealed container in the fridge – they’re safe for up to four days. Flavors meld overnight and get even bolder. Want the avocado bright and green? Only add it right before eating. If it seems drier after chilling, just toss in a splash of fresh lime juice or olive oil.
Swap Ideas for Ingredients
No cotija handy? Use feta or even a bit of goat cheese for the same crumbly, tangy thing. Greek yogurt makes a lighter switch for sour cream in the creamy dressing. No fresh corn? Thawed frozen corn crisped up in a hot skillet gives the right flavor boost.
Fun Ways to Serve
Dish it out with grilled sausages, tacos, or just on its own with a heap of beans. Pile a scoop next to crunchy tortilla chips for picnics. Or sip an ice-cold lager or tangy iced tea alongside – tasty either way.
Roots and Inspiration
This bowl takes a page from Mexican elote, which is grilled corn slathered with lime, mayo, cheese, and chili powder. On the street, you eat it right off the cob. Here, you mix it up with pasta and get all those awesome street flavors in a hearty, easy meal.
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Frequently Asked Questions About Recipes
- → How can I get charred corn flavor without grilling?
Bump up the heat under a cast-iron pan, toss in corn, and stir it around now and then until you see some char here and there.
- → Can I substitute Cotija cheese?
No Cotija? Feta jumps right in and delivers a similar salty crumble. It fits right in here.
- → How long does this pasta stay fresh?
Pop it in a lidded container and it should taste great in the fridge for up to four days. Actually, the flavors just get better after a bit.
- → What pasta shape works best?
Pasta like rotini, shells, or penne scoop up the saucy stuff and mix well with the rest. Stick with short shapes for easy eating.
- → Is this served warm or cold?
You can eat it right away while it’s still warm, or chill it a bit for a nice cold bowl. Both are tasty.
- → How can I make this spicier?
Go heavier with the cayenne or stir in some jalapeños for more heat. Taste as you go and stop when it’s just spicy enough for you.