Homemade Cranberry Moscow Mule Mocktail

Homemade Cranberry Moscow Mule Mocktail might sound like the star of your next holiday gathering, but let me introduce you to its perfect savory counterpart—Creamy Street Corn Pasta Salad. This dish brings together all the bold, tangy, and smoky flavors of classic Mexican street corn, now tossed into a chilled pasta salad that’s as colorful as it is delicious. Charred sweet corn, creamy cheese dressing, fresh herbs, and a spicy chili butter drizzle make every bite unforgettable. It’s a dish that stands strong on its own but also complements festive drinks like that mocktail you’re sipping on. Ready to dig in?

Why You’ll Love This Recipe

this recipe

This Creamy Street Corn Pasta Salad checks all the boxes for a dish that’s easy, impressive, and totally crowd-pleasing. Here’s why it’ll become a staple on your table:

• Fast & fuss-free – It’s ready in under 30 minutes, making it a weeknight hero or last-minute BBQ savior.
• Full of bold flavor – From chili-laced butter to lime-kissed mayo and salty Cotija, each layer brings something new.
• Perfect for make-ahead – The flavors deepen after chilling, so it tastes even better the next day.
• Custom spice level – Adjust the heat to suit your crew with simple swaps like pepper jack or extra cayenne.
• Pairs beautifully – It’s delicious alongside grilled meats—or even a refreshing Homemade Cranberry Moscow Mule Mocktail for contrast.

Ingredients

This Creamy Street Corn Pasta Salad is built with layers of flavor—starting with a tangy cheese-based dressing, moving into fresh summer produce, and finishing with a bold chili butter and lime mayo drizzle. Here’s what you’ll need:

For the Creamy Dressing

• 4 oz cream cheese, at room temperature
• 1/3 cup sour cream
• 2 tbsp extra virgin olive oil
• 1–2 cloves garlic, grated
• 1 tbsp fresh chives, chopped
• Salt and black pepper, to taste
• 3/4 cup crumbled Cotija or feta cheese

For the Pasta Salad

• 1 lb short pasta (rotini, bowties, or shells work well)
• 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 ripe avocado, diced

For the Chili Butter

• 4 tbsp salted butter
• 2 tsp smoked paprika
• 2 tbsp chili powder
• 1/2 to 2 tsp cayenne pepper (adjust to taste)
• Pinch of salt

For the Lime Mayo Drizzle

• 1/4 cup mayonnaise or plain yogurt
• 2 tbsp fresh lime juice
• Pinch of salt

Instructions

Follow these simple steps for a pasta salad that bursts with street corn flavor and just the right amount of kick.

1. Make the Creamy Dressing

In a large mixing bowl, combine:

• Cream cheese
• Sour cream
• Olive oil
• Grated garlic
• Chopped chives
• Salt and pepper
• Crumbled Cotija or feta

Whisk until smooth and creamy. Set aside—this is your flavor-packed base.

2. Cook the Pasta & Combine

• Boil pasta in salted water until al dente.
• Drain and immediately toss with the creamy dressing while still warm.
• Add in shredded romaine, grilled corn, basil, cilantro, cheddar, and diced avocado.
• Gently mix everything together until evenly coated.

3. Prepare the Chili Butter

• In a skillet, melt butter over medium heat until golden.
• Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt.
• Let cook for 1 minute to bloom the spices.
• Remove from heat and set aside.

4. Make the Lime Mayo Drizzle

• In a small bowl, whisk together mayo (or yogurt), lime juice, and a pinch of salt.
• Keep chilled until ready to serve.

5. Serve & Enjoy

• Serve warm or chilled.
• Drizzle with lime mayo and spoon chili butter over the top just before serving.
• For best flavor, let it sit 10–15 minutes so everything melds beautifully.

Recipe Details & Nutrition

⏱ Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Difficulty: Easy

🍽 Servings

• Serves: 4 generous portions

🔍 Estimated Nutrition (Per Serving)

(Based on 4 servings; may vary with substitutions)

• Calories: ~650
• Protein: 15–18 g
• Fat: 38–45 g
• Carbohydrates: 55–60 g
• Fiber: ~5 g
• Sugars: ~6 g
• Sodium: ~500 mg

Tips & Variations

🔄 Substitution Ideas

• No Cotija? Use crumbled feta, queso fresco, or even parmesan in a pinch.
• Spice it up or down: Control the heat with cayenne. For milder flavor, cut it by half—or skip it altogether.
• Dairy-free version: Swap cream cheese and sour cream with dairy-free alternatives, and use coconut yogurt instead of mayo.
• Pasta options: Rotini, bowties, or even orzo all work beautifully. Just avoid long noodles.

🍳 Pro Chef Tips

• Don’t overcook the pasta – Al dente is best so it doesn’t turn mushy after mixing.
• Cool pasta slightly before mixing – Tossing it too hot can wilt herbs and lettuce.
• Add avocado last – Right before serving, to keep it fresh and green.
• Taste before serving – Cold food can dull flavor. A squeeze of lime and pinch of salt can brighten it back up.

❓FAQs

Can I make this ahead of time?
Yes! Make all the components the day before. Store separately, then mix everything (especially the avocado) just before serving.

Can I use frozen or canned corn?
Absolutely. Frozen works well when charred in a skillet. Canned is okay too—just rinse, drain, and pat dry before using.

What proteins pair well with this?
Try grilled chicken, shrimp, or carne asada. It’s also perfect with crispy tortilla chips and a Homemade Cranberry Moscow Mule Mocktail.

Conclusion

This Creamy Street Corn Pasta Salad is a flavor-packed twist on a summer classic. With charred corn, creamy dressing, fresh herbs, and just the right amount of heat, it’s a dish that holds its own at any gathering. Whether you’re meal-prepping for the week, cooking for a crowd, or pairing it with a Homemade Cranberry Moscow Mule Mocktail, this salad never disappoints.