Ingredients
Dressing
- 1/3 cup sour cream
- 4 oz cream cheese (room temperature)
- 3/4 cup crumbled cotija cheese (or feta)
- 2 tbsp olive oil
- 1-2 grated garlic cloves
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Salad
- 1/2 cup diced spicy cheddar cheese
- 2 cups grilled or roasted corn (fire roasted preferred)
- 1/2 cup torn fresh basil
- 1/2 cup chopped fresh cilantro
- 1 diced avocado
- 1 head shredded romaine lettuce
- 1 lb short pasta (rotini, fusilli, or farfalle)
Chili Butter
- 4 tbsp salted butter
- 1/2-2 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tbsp chili powder
Lime Mayo Dressing
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
- Make the Dressing: In a large salad bowl, combine 4 ounces of room temperature cream cheese, 1/3 cup sour cream, 2 tablespoons extra virgin olive oil, 1-2 grated garlic cloves, 1 tablespoon chopped fresh chives, and 3/4 cup crumbled cotija or feta cheese. Season with salt and pepper to taste. Mix thoroughly to create a creamy and flavorful base for the salad.
- Cook the Pasta and Combine Ingredients: Bring a pot of salted water to a boil and cook 1 pound of short pasta according to package instructions until al dente. Drain the pasta and immediately toss it in the prepared dressing in the salad bowl. Add shredded romaine lettuce, 2 cups grilled or roasted corn, 1/2 cup torn basil, 1/2 cup chopped cilantro, 1/2 cup diced spicy cheddar cheese, and 1 diced avocado. Toss everything together gently to ensure even mixing and coating.
- Prepare the Chili Butter: In a skillet over medium heat, melt 4 tablespoons of salted butter until golden. Stir in 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1/2 to 2 teaspoons cayenne pepper (adjust to taste), and a pinch of salt. Cook for an additional minute to bloom the spices, then remove from heat. This adds a flavorful, spicy kick to the salad.
- Make the Lime Mayo Dressing: In a small bowl, mix 1/4 cup mayonnaise with 2 tablespoons lime juice and a pinch of salt. This creamy, tangy dressing complements the chili butter and balances the salad’s flavors.
- Serve and Enjoy: Serve the pasta salad warm or chilled according to your preference. Drizzle with the lime mayo dressing and spoon over the chili butter. Let the salad rest for a few minutes if possible to let the flavors meld and intensify. Enjoy a deliciously creamy, spicy, and fresh pasta salad!
Notes
- For convenience, use pre-grilled or fire-roasted corn, such as Birds Eye brand.
- Adjust cayenne pepper quantity in chili butter based on spice tolerance.
- Use feta cheese as a milder alternative to cotija in the dressing.
- The salad can be served warm or cold.
- Allowing the salad to sit for 10-15 minutes enhances flavor melding.
- Fresh herbs are essential for bright flavor; do not omit basil and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American Fusion
