Street Corn Pasta Salad

• servings: 8
• total time: 30 min

Ingredients

DRESSING

4 ounces cream cheese, at room temperature

1/3 cup sour cream

2 tablespoons extra virgin olive oil

1-2 cloves garlic, grated

1 tablespoon chopped fresh chives

kosher salt and black pepper

3/4 cup crumbled cotija or feta cheese

SALAD

1 pound short cut pasta

1 head romaine lettuce, shredded

2 cups grilled or roasted corn (3-4 raw)

1/2 cup fresh basil leaves, torn

1/2 cup fresh cilantro, chopped

1/2 cup spicy cheddar cheese, cubed

1 avocado, chopped

4 tablespoons salted butter

2 teaspoons smoked paprika

2 tablespoons chili powder

1/2-2 teaspoons cayenne pepper, to your taste

1/4 cup mayo or yogurt

2 tablespoons lime juice

Directions

1. To make the dressing. Combine all ingredients in a large salad bowl. Season with salt and pepper.

2. Bring a pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado. Toss to combine.

3. In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt. Cook another minute, then remove from the heat.

4. Mix the mayo or yogurt with lime juice with a pinch of salt.

5. Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits.

Notes

https://www.halfbakedharvest.com/street-corn-pasta-salad/