Pin It Last summer, my neighbor brought over a container of this pasta salad after a block party, and I literally ate it cold straight from the fridge at midnight. The combination of creamy, tangy, and slightly spicy flavors was absolutely intoxicating. I begged for the recipe, but she just winked and said it was inspired by her favorite street corn from childhood visits to Mexico City. So I spent weeks experimenting in my own kitchen until I cracked the code on what makes it so special.
I made this for my dads birthday picnic last month, and my aunt who claims to hate pasta salad went back for thirds. Watching peoples faces light up when they hit those pockets of melted chili butter was genuinely the highlight of my day. My cousin kept asking what the secret ingredient was, and I just smiled and said love and maybe way too much cheese.
Ingredients
- Cream cheese: Room temperature is nonnegotiable here for that silky smooth texture without any lumps
- Cotija cheese: This salty crumbly cheese is what gives you that authentic street corn flavor but feta works in a pinch
- Short pasta: Rotini or fusilli catch all those delicious bits of corn and herbs in their curves
- Romaine lettuce: Adds a fresh crunch that balances out the richness of the dressings
- Grilled corn: Fresh charred corn on the cob is ideal but frozen works perfectly fine
- Spicy cheddar: Choose a sharp cheddar with some jalapeño or pepper jack for extra kick
- Fresh herbs: The combo of basil and cilantro makes it taste bright and summery
- Avocado: Creamy buttery chunks that make the salad feel indulgent
- Chili powder and smoked paprika: These create that signature street corn spice blend
- Lime juice: Cuts through all the creaminess and wakes up your taste buds
Instructions
- Whisk together the creamy cheese dressing:
- In your largest salad bowl combine the softened cream cheese sour cream olive oil grated garlic chopped chives and crumbled cotija until completely smooth and creamy
- Cook pasta until perfectly al dente:
- Boil salted water and cook pasta according to package directions then drain well but do not rinse
- Toss warm pasta with cheese dressing:
- Immediately mix the hot pasta with the cheese dressing so the pasta absorbs all that creamy goodness
- Add all the salad ingredients:
- Gently fold in the shredded romaine grilled corn spicy cheddar torn basil chopped cilantro and diced avocado
- Make the spicy chili butter:
- Melt butter in a skillet over medium heat then stir in chili powder smoked paprika cayenne and salt letting spices bloom for 1 minute
- Prepare the lime mayo dressing:
- Whisk together mayonnaise fresh lime juice and a pinch of salt until smooth and pourable
- Let it rest and serve:
- Let the salad sit for 10 to 15 minutes before serving then drizzle with lime mayo and spoon warm chili butter over the top
Pin It 
This recipe has become my go to for potlucks because people literally hover around the bowl until it is gone. Last week my coworker asked if I could make it for her wedding shower and I felt genuinely honored that this little pasta experiment had become something special enough for celebrations.
Making It Your Own
I have learned that grilling fresh corn until it has those gorgeous charred spots adds incredible depth of flavor. If you are feeling adventurous try adding some pickled jalapeños for extra tang and heat. Sometimes I throw in black beans to make it more substantial.
Serving Suggestions
This salad pairs beautifully with grilled meats or works as a satisfying main on its own for a light summer dinner. I love serving it alongside fish tacos or simple grilled chicken. It is also perfect for packing up for beach days or backyard hangouts.
Storage and Make Ahead Tips
The pasta salad actually tastes better on day two after all the flavors have had time to mingle. Store it in an airtight container in the refrigerator but keep the lime mayo and chili butter separate until ready to serve. Everything stays fresh for up to three days.
- Wait to add the avocado until just before serving
- Bring the chili butter to room temperature for easy drizzling
- Give everything a good toss before serving to redistribute the dressings
Pin It Every time I make this recipe I think about how food has this magical way of bringing people together. Hope this pasta salad becomes a staple in your summer rotation too.
Recipe Questions & Answers
- → Can I make this pasta salad ahead of time?
Yes, prepare the salad up to 24 hours in advance. Store in an airtight container in the refrigerator and add the fresh avocado, lime mayo, and chili butter just before serving for the best texture and flavor.
- → What's the best pasta shape for this dish?
Short pasta shapes like rotini, fusilli, or farfalle work best because their ridges and curves catch the creamy cheese dressing and hold onto the corn and cheese pieces. Choose whichever you prefer—they all perform excellently here.
- → How can I adjust the spice level?
Control the heat by adjusting the cayenne pepper in the chili butter. Start with ½ teaspoon for mild warmth, or increase to 2 teaspoons for bold spice. You can also reduce or omit the spicy cheddar and use mild cheddar instead.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn completely and pat it dry before using. For extra flavor, roast the thawed corn in a skillet until lightly charred, which mimics the taste of grilled fresh corn beautifully.
- → What can I substitute for cotija cheese?
Feta cheese makes an excellent substitute with a similar crumbly texture and salty tang. If you prefer something milder, try queso fresco or grated parmesan. Each brings its own character to the creamy dressing.
- → Is this dish served warm or cold?
It's delicious both ways. Serve warm for comfort, especially right after tossing with the spicy chili butter. For summer gatherings, chilling it for at least 1 hour makes it refreshing and perfect for picnics or barbecues.