Pin It The first time I made this pasta salad, it was a total accident. I had leftover grilled corn from a weekend barbecue and half a container of cotija cheese sitting in my fridge. My sister was coming over for lunch and I needed something fast. I threw everything together with whatever pasta I had on hand, and honestly? That chaotic combination turned into something magical. Now it's the dish everyone actually requests at potlucks.
Last summer, I brought this to a neighborhood block party and watched it disappear in fifteen minutes flat. My neighbor Maria asked for the recipe three times because she couldn't believe there were two different dressings involved. The best part was seeing people's faces light up at that first bite of creamy, spicy, tangy perfection. It's become my go-to for anything involving feeding a crowd.
Ingredients
- 4 oz cream cheese, room temperature: This creamy base anchors the whole dressing and needs to be soft so it blends smoothly into the other ingredients
- 1/3 cup sour cream: Adds that perfect tangy bite that cuts through all the rich cheese elements
- 2 tbsp extra virgin olive oil: Helps the dressing coat every single piece of pasta evenly
- 1-2 cloves garlic, freshly grated: Freshly grated garlic packs way more flavor than minced, and it distributes evenly throughout the dressing
- 1 tbsp fresh chives, chopped: These add a mild onion flavor that complements but doesn't overpower the other ingredients
- 3/4 cup crumbled cotija cheese: The salty, crumbly Mexican cheese that gives this dish its authentic street corn vibes
- 1 lb short pasta: Rotini or fusilli catch the dressing and all those little corn bits in their curves
- 1 head romaine lettuce, shredded: Adds incredible crunch and fresh contrast to the rich, creamy elements
- 2 cups grilled or roasted corn: The star of the show, giving you those sweet, smoky bites throughout
- 1/2 cup spicy cheddar cheese, diced: Little cubes of spicy cheese that melt slightly against the warm pasta
- 1/2 cup fresh basil leaves, torn: Tearing releases more oils than chopping, giving you bursts of sweet, peppery flavor
- 1/2 cup fresh cilantro, chopped: Bright and citrusy, this balances all the heavy creaminess
- 1 medium avocado, diced: Creamy, buttery cubes that make every bite feel luxurious
- 4 tbsp salted butter: The base for that incredible spicy butter drizzle on top
- 2 tbsp chili powder: Essential for that classic Mexican street corn flavor profile
- 2 tsp smoked paprika: Deep, smoky notes that make the chili butter taste complex and rich
- 1/2-2 tsp cayenne pepper: Adjust this based on your heat tolerance, it adds serious kick
- 1/4 cup mayonnaise: Creates the tangy lime dressing that ties everything together
- 2 tbsp fresh lime juice: Bright acidity that cuts through all the creamy, rich elements
Instructions
- Make the Creamy Cheese Dressing:
- In your largest salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chives, and crumbled cotija. Season generously with salt and pepper, then whisk until you've got a smooth, creamy mixture. This will coat the warm pasta perfectly.
- Cook Your Pasta:
- Bring a big pot of salted water to boil and cook the pasta until it's al dente. Drain it well, but don't rinse it, then immediately toss the warm pasta with that creamy cheese dressing you just made. The heat helps the dressing cling to every piece.
- Build the Salad Base:
- Add the shredded romaine, grilled corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado to the pasta. Gently toss everything together until it's all well mixed and evenly coated with that cheesy dressing.
- Prepare the Chili Butter:
- In a skillet over medium heat, melt the butter until it's golden and super fragrant. Stir in the chili powder, smoked paprika, cayenne, and a pinch of salt. Let those spices bloom in the hot butter for about a minute, then pull it off the heat.
- Whisk Up the Lime Mayo:
- In a small bowl, whisk together the mayonnaise, fresh lime juice, and a pinch of salt until it's completely smooth. This bright, tangy dressing is the final touch that makes everything pop.
- Let It Mingle:
- You can serve this right away, but letting it sit for 10 to 15 minutes lets all those flavors get to know each other. Drizzle with the lime mayo and spoon that spicy chili butter over the top just before serving.
Pin It This recipe became my summer signature after my friend Jake literally licked his plate clean at a backyard gathering. He's not usually one for pasta salad, but something about the combination of spicy butter and tangy lime mayo won him over completely. Now whenever I show up with that big bowl, people actually cheer.
Making It Your Own
I've found that grilling fresh corn until it gets those gorgeous charred spots makes such a huge difference in flavor. The smokiness from the grill plays perfectly with all the creamy elements. If you're feeling ambitious, throw some extra corn on the grill when you're making dinner the night before and you'll be halfway there.
Temperature Matters
Some people are team cold pasta salad, others insist it must be served warm. I've learned this beauty works at any temperature, but the sweet spot is letting it come to room temperature for about 20 minutes before serving. That's when all the flavors really shine and the textures feel perfect together.
Make Ahead Strategy
You can absolutely make components ahead of time to streamline your day. The creamy cheese dressing actually gets better after a night in the fridge, and chopping all your herbs and vegetables in advance is such a time saver. Just keep the avocado and dressings separate until you're ready to serve.
- Cook and dress the pasta up to 24 hours ahead
- Grill corn and chop vegetables the morning of
- Wait to add avocado and dressings until the last 15 minutes
Pin It There's something about this salad that makes people linger around the bowl, going back for just one more scoop. It's the kind of dish that turns a regular gathering into a real party.
Questions & Answers
- → Can I make this pasta salad ahead of time?
Absolutely. This salad actually benefits from resting 15–30 minutes before serving, allowing the flavors to meld. The pasta will absorb more dressing as it sits, so you may want to reserve some of the lime mayo and chili butter to refresh just before serving. It keeps well in the refrigerator for up to 2 days, though the avocado is best added fresh if storing longer.
- → What's the best pasta shape for this salad?
Short pasta with nooks and crannies works best to hold the creamy dressings. Rotini, fusilli, and farfalle are excellent choices. The curves and ridges trap the cheese dressing and corn kernels, ensuring every bite is flavorful. Avoid long strands like spaghetti or smooth shapes like penne that won't capture the toppings as effectively.
- → Is there a substitute for cotija cheese?
Feta makes a fantastic substitute if you prefer a milder, tangier flavor. The crumbled texture works perfectly in the creamy cheese dressing. For a closer match to cotija's salty profile, try aged cotija's Mexican cousin queso añejo, or even grated Parmesan for a sharper, nuttier note that complements the corn beautifully.
- → Can I reduce the spice level?
Certainly. The heat comes primarily from the chili butter—simply reduce or omit the cayenne pepper and cut back on the chili powder. You can also skip the spicy cheddar and use mild cheddar or Monterey Jack instead. The lime mayo and creamy cheese dressing remain completely spice-free, so the salad will still be full of flavor even without the heat.
- → What protein can I add to make it a heartier meal?
Grilled chicken or shrimp are excellent additions that complement the Mexican street corn theme. Season grilled chicken strips with cumin and chili powder, or toss grilled shrimp in a bit of the lime mayo before adding. Black beans would also work well for a vegetarian protein boost, adding creaminess that pairs perfectly with the corn and avocado.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works wonderfully. Thaw it completely and pat it dry to prevent excess moisture in the salad. For the best flavor, roast the thawed corn in the oven at 425°F for 15–20 minutes until lightly charred, or pan-sear it in a hot skillet. This mimics the grilled flavor of fresh corn on the cob and adds that essential smoky depth.