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Healthy street corn pasta salad in a white bowl, garnished with lime wedges, fresh basil, avocado slices, grilled corn, and crumbled feta cheese—ideal for fresh summer recipes.

Healthy Street Corn Pasta Salad: The Ultimate Guide to Fresh Summer Recipes

Packed with grilled corn, creamy cheese, herbs, and a bold chili-lime kick, this healthy street corn pasta salad is the ultimate fresh summer recipe—perfect for potlucks, picnics, or weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: Fusion
Calories: 412
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese room temperature
  • 1/3 cup sour cream or Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 –2 cloves garlic grated
  • 1 tbsp fresh chives chopped
  • Salt and pepper to taste
  • 3/4 cup cotija or feta cheese crumbled
  • 1 lb short pasta rotini, fusilli, penne, or gluten-free
  • 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 tbsp salted butter
  • 2 tsp smoked paprika
  • 2 tbsp chili powder
  • 0.5 to 2 tsp cayenne pepper adjust to taste
  • Pinch of salt
  • 1/4 cup mayonnaise or plain yogurt
  • 2 tbsp lime juice
  • Pinch of salt

Method
 

  1. In a large salad bowl, whisk cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and crumbled cheese until smooth.
  2. Cook pasta in salted water until al dente, drain, and mix with the cheese dressing while still warm.
  3. Stir in shredded romaine, grilled corn, basil, cilantro, spicy cheddar, and diced avocado.
  4. In a skillet, melt butter and stir in paprika, chili powder, cayenne, and a pinch of salt; cook for 60 seconds and remove from heat.
  5. In a small bowl, whisk mayonnaise or yogurt with lime juice and salt until smooth.
  6. Drizzle chili butter and lime mayo over the pasta salad before serving and toss to combine.

Notes

Let the salad sit for 30 minutes to deepen the flavor, or chill up to 24 hours. Top with extra cotija, chives, or basil before serving for a beautiful finish.