Street Corn Pasta (Printer-Friendly Layout)

Pasta swirled with sweet corn, creamy lime sauce, Cotija, a bit of smoky heat, and loads of fresh herbs.

# Ingredients You'll Need:

→ Dressing Base

01 - A couple pinches of black pepper, just enough to taste
02 - Some salt, add a bit at a time 'til it's just right
03 - Fresh chives, chopped up, about 1 tablespoon
04 - 1 to 2 garlic cloves, grated nice and fine
05 - 30 ml olive oil, go for the good extra virgin kind
06 - 80 ml sour cream
07 - 115 g cream cheese, let it soften up on the counter

→ Pasta Salad

08 - 1 avocado, diced up last
09 - Half a cup cilantro, chopped fresh
10 - Half a cup basil, torn into pieces
11 - 75 g Cotija cheese, crumbled (feta works too if you want)
12 - 120 g spicy cheddar cheese, cut into tiny cubes
13 - 2 cups of sweet grilled or roasted corn (about 3 to 4 ears worth)
14 - 1 head of romaine lettuce, slice it into shreds
15 - A box (450 g) of bite-sized pasta, think fusilli or penne

→ Chili Butter

16 - Salt, as much as you like
17 - 0.5 to 2 teaspoons of cayenne, however spicy you feel today
18 - 2 tablespoons chili powder
19 - 2 teaspoons smoky paprika
20 - 4 tablespoons (56 g) of salted butter

→ Lime Mayo Dressing

21 - A little salt, just a shake or two
22 - 2 tablespoons fresh lime juice
23 - 60 ml mayo or swap with plain yogurt if you like

# Step-by-Step Instructions:

01 - Scoop the pasta salad onto your plate or into a big bowl. Pour the lime mayo over the top, then drizzle on that chili butter. Chill it, or eat it while still a bit warm. If you've got time, let the flavors hang out together for a few before digging in.
02 - Grab a small bowl for this. Mix your mayo (or yogurt) and lime juice with a bit of salt using a whisk until it's all creamy. Set it aside for the end.
03 - Put the butter in a frying pan on medium. Once it's all melted, drop in the smoked paprika, chili powder, cayenne, and toss in salt. Let it bubble away for about a minute so the spices can really get going, then pull it off the heat and park it until you're ready for it.
04 - Boil up a pot of salted water, toss in the pasta, and cook it until just right (check your box for the time). Drain well. While it's still warm, dump it into your main bowl with the creamy dressing base from earlier. Pile on the lettuce, grilled corn, cheddar chunks, Cotija crumbles, basil, cilantro, and finally the avocado. Gently mix so everything gets coated.
05 - For this, take your biggest salad bowl and drop in the cream cheese, sour cream, olive oil, garlic, chives, salt, and pepper. Mix it up until the whole thing's totally smooth and creamy.

# Extra Tips and Tricks:

01 - Leftovers? Keep them sealed in the fridge for up to 3 or 4 days, but toss in some fresh avocado right before you eat so it still tastes bright.
02 - If you want max flavor, let your salad warm up on the counter about 15–20 minutes before going in and hit it with a fresh squeeze of lime.
03 - You can prep ahead by keeping the pasta, corn, and different sauces on their own in the fridge, then add the herbs and avocado right before serving.

Go Back