A creamy pasta salad inspired by Mexican street corn, blending grilled corn, fresh herbs, cheeses, and a zesty dressing for a refreshing vegetarian dish.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course
Salad
Cuisine
Mexican
Servings
4 servings
INGREDIENTS
4 ounces cream cheese room temperature
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 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
