I’ve been saying this a lot lately, but August is the best month for summer produce. The corn is at its sweetest this time of year. And I love creating new recipes to help you all use up summer’s bounty of goodness! Oddly the corn we’ve been getting so far this season hasn’t been the best, so instead of grilling and enjoying it on the cob, I’ve found myself incorporating it into more flavorful dishes. We all loved the street corn dip I shared last summer, so I thought I could take those flavors and toss them up into a pasta salad. I love pasta salad in the summer, so the idea of incorporating the two sounded fun! My dad would cook dinner for the family growing up, a pasta salad was always on rotation throughout the summer. His were simple with broccoli, bell peppers, so much fresh basil, and big chunks of cheddar cheese. He’d then toss in the hot pasta and dress it all up with lots of olive oil. My dad’s secret was tossing everything together while the pasta was HOT. The cheese would melt over the pasta. It was so good. I use his same trick anytime I make a pasta salad, including this street corn salad too! Delicious with the creamy dressing and spices.
The details
Step 1: mix the dressing In the bottom of a big salad bowl mix together softened cream cheese, sour cream, olive oil, fresh chives, salt, and pepper. Then add crumbled feta or cotija cheese. This is the salad’s base and what makes it so yummy and creamy! Step 2: cook the pasta Use your favorite shortcut pasta, anything works! Boil it and then toss the hot pasta up with the dressing in a salad bowl. The heat from the pasta melts the dressing into the pasta. Step 3: mix the salad Now for the salad. You’ll need lettuce, grilled or roasted corn, basil, cilantro, cubes of spicy cheddar cheese, and an avocado too. Gently toss the salad with the pasta to get everything all mixed up! Step 4: the chili butter + lime For my spices, I used chili powder, smoked paprika, and cayenne. I wanted to add a little smokiness and a little more kick of flavor. Melt the butter, then mix in the spices. And lastly, mix some mayo or yogurt with lime juice and salt. Do not skip this. The butter really, really flavors the pasta salad in a wonderfully delicious way. Step 5: top it and serve Simply top the tossed pasta salad with lots of chili butter and then drizzle or dollop the lime may0/yogurt on top. Don’t forget to add fresh herbs, I use basil, cilantro, and green onions. It’s such a yummy combination! So creamy with a spicy flavor – but not too much spiciness. And you can always adjust the heat to your own personal taste. This is one of those pasta salads you’ll crave time and time again! Looking for other salad recipes? Here are a few ideas: Caprese Caesar Pasta Salad Corn, Tomato, and Avocado Pasta Salad Greek Olive Pasta Salad Caprese Chicken Pasta Salad Pesto Chicken Caesar Salad with Tomatoes and Burrata Honey Mustard Pretzel Chicken and Avocado Bacon Salad Melon Basil Burrata Salad Lastly, if you make this Street Corn Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
