Ingredients
Scale
- 4 ounces cream cheese (room temperature)
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 pound short pasta
- 2 cups grilled or roasted corn
- 1 head romaine lettuce (shredded)
- 1/2 cup fresh basil (torn)
- 1/2 cup fresh cilantro (chopped)
- 1 avocado (diced)
- 1/2 cup spicy cheddar cheese (diced)
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Cook the short pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and crumbled cotija cheese; whisk until smooth.
- In a large bowl, mix cooked pasta with shredded romaine lettuce, grilled corn, torn basil, chopped cilantro, diced spicy cheddar cheese, and avocado.
- Pour the creamy dressing over the salad mixture; gently combine.
- Season with smoked paprika, chili powder, cayenne pepper to taste; stir in mayonnaise or yogurt and lime juice.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg