Street Corn Pasta Salad
A quintessential summer pasta salad, quick to make and totally delicious...a dip you’ll crave time and time again!
Foto: Half Baked HarvestIngredients
- 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
- 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
Steps
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.
Loading comments...