Name: Healthy Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 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; 1 pound of short pasta; 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; 4 tablespoons salted butter; 2 teaspoons smoked paprika; 2 tablespoons chili powder; 1/2 to 2 teaspoons cayenne pepper, adjust to preference; 1/4 cup mayonnaise or yogurt; 2 tablespoons lime juice

Healthy Street Corn Pasta Salad

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A vibrant fusion dish combining the smoky, spicy flavors of Mexican street corn with a creamy pasta salad, packed with fresh herbs, cheese, and avocado.

Author: Ethan Walker
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Yield: 4 servings 1x
Category: Lunch
Method: No-Cook, Stovetop
Cuisine: Fusion

Ingredients

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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
1 pound of short pasta
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
4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
1/2 to 2 teaspoons cayenne pepper, adjust to preference
1/4 cup mayonnaise or yogurt
2 tablespoons lime juice

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Instructions

Make the Dressing: In a bowl, whisk cream cheese, sour cream, and olive oil until smooth. Whisk in garlic, chives, lime juice, salt, and pepper. Fold in crumbled cotija/feta. Set aside.
Cook Pasta & Corn: Cook pasta in salted water until al dente. Drain, rinse with cool water, and let drain well. In a skillet, melt butter. Add corn, smoked paprika, chili powder, and cayenne. Cook for 2-3 minutes, stirring.
Assemble: In a large bowl, combine cooled pasta, spiced corn, and shredded romaine. Pour dressing over. Add basil, cilantro, diced cheddar, and mayonnaise/yogurt. Gently toss to combine.
Serve: Gently fold in diced avocado just before serving. Taste and adjust seasoning. Let sit 15-20 minutes for flavors to meld.

Notes

For make-ahead, prepare dressing and corn a day in advance. Assemble close to serving time.
To prevent soggy salad, ensure pasta is cool and well-drained.
Adjust cayenne pepper to control spice level.
Add black beans or grilled chicken for extra protein.

Nutrition

Serving Size: 1.5 cups (approx)
Calories: 580
Sugar: 7g
Sodium: 720mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 6g
Protein: 18g
Cholesterol: 60mg

Find it online: https://prepmealkitchen.com/healthy-street-corn-pasta-salad/