Vibrant pasta with roasted corn, spicy cheddar, fresh herbs, and creamy dressings
# What You'll Need:
→ Creamy Cheese Dressing
01 - 4 oz cream cheese, room temperature
02 - 1/3 cup sour cream
03 - 2 tbsp extra virgin olive oil
04 - 1-2 cloves garlic, freshly grated
05 - 1 tbsp fresh chives, chopped
06 - 3/4 cup crumbled cotija cheese (or feta for a milder taste)
07 - Salt and freshly ground black pepper, to taste
→ Salad Components
08 - 1 lb short pasta (rotini, fusilli, or farfalle)
09 - 1 head romaine lettuce, shredded
10 - 2 cups grilled or roasted corn (from 3-4 fresh ears or frozen, thawed)
11 - 1/2 cup spicy cheddar cheese, diced
12 - 1/2 cup fresh basil leaves, torn
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, diced
→ Chili Butter
15 - 4 tbsp salted butter
16 - 2 tbsp chili powder
17 - 2 tsp smoked paprika
18 - 1/2-2 tsp cayenne pepper, to taste
19 - Pinch of salt
→ Lime Mayo Dressing
20 - 1/4 cup mayonnaise (or plain yogurt for a lighter version)
21 - 2 tbsp fresh lime juice
22 - Pinch of salt
# Step-by-step Directions:
01 - In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija (or feta). Season with salt and pepper to taste. Mix until smooth and set aside.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain well. While still warm, toss the pasta with the creamy cheese dressing in the salad bowl. Add shredded romaine, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Gently toss until well mixed and evenly coated.
03 - In a skillet over medium heat, melt the butter until golden and fragrant. Stir in chili powder, smoked paprika, cayenne pepper to your spice preference, and a pinch of salt. Let the spices bloom for about 1 minute, then remove from heat.
04 - In a small bowl, whisk together mayonnaise (or yogurt), fresh lime juice, and a pinch of salt until smooth.
05 - Serve the salad warm or chilled. Drizzle with the lime mayo and spoon over the spicy chili butter just before serving. For best flavor, let the salad sit for 10-15 minutes before serving to allow flavors to meld.
