Ingredients
For the Dressing:
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1-2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
For the Salad:
- 1 pound short pasta (e.g., penne or rotini)
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (from 3-4 fresh ears)
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
For the Chili Butter:
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
For the Lime Mayo Dressing:
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix thoroughly until smooth and well combined to create a rich, creamy dressing base.
- Cook Pasta & Combine Salad: Cook the short pasta in boiling salted water until al dente, usually about 8-10 minutes according to package instructions. Drain immediately and while still warm, toss the pasta with the prepared creamy dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss gently but thoroughly to combine all ingredients evenly.
- Make the Chili Butter: In a skillet over medium heat, melt the salted butter until it turns a golden color. Stir in smoked paprika, chili powder, cayenne pepper (adjust amount based on your heat preference), and a pinch of salt. Cook the mixture for about one minute, allowing the spices to bloom and infuse the butter with smoky, spicy flavors, then remove from heat to prevent burning.
- Make the Lime Mayo Dressing: In a small bowl, whisk together the mayonnaise or yogurt with fresh lime juice and a pinch of salt. Mix well until smooth and tangy, which will add a refreshing brightness when drizzled over the salad.
- Serve and Enjoy: Serve the pasta salad warm or chilled according to your preference. Drizzle with the lime mayo dressing and generously top with the warm chili butter. For enhanced flavor, allow the salad to sit for 10-15 minutes before serving to let the dressings meld and the salad absorb the spices.
Notes
- Use short pasta shapes like penne, rotini, or rigatoni for best texture and coating of the dressing.
- You can substitute mayonnaise with Greek yogurt in the lime dressing for a lighter option.
- Adjust the cayenne pepper amount in chili butter to control spiciness according to taste.
- Roasting or grilling fresh corn enhances its sweetness and adds a smoky flavor to the salad.
- For a vegetarian dish, ensure the cheese used is suitable and the chili butter doesn’t contain any animal-based additives.
- The salad can be made ahead and refrigerated; add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Grilling, Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg
