Description
This vibrant Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese combines the smoky sweetness of grilled corn with a zesty cilantro pesto and creamy goat cheese for a fresh and flavorful dish. Perfect as a light lunch or a side for summer gatherings, this pasta salad is bursting with textures and bright flavors that celebrate Mexican-inspired cuisine.
Ingredients
For the Corn:
- 2 large ears of corn, shucked and cleaned
- 1-2 teaspoons avocado or olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Freshly ground salt and pepper, to taste
For the Pasta:
- 8 ounces bow tie pasta (or your favorite pasta)
- 1 red bell pepper, diced
- ½ avocado, diced
- ⅓ cup goat cheese crumbles
- ½ cup diced red onion
For the Cilantro Pesto:
- 1 cup cilantro leaves (about ½ a bunch)
- ⅓ cup roasted or raw cashews
- 1 small lime, juiced
- 1 clove garlic
- 1 jalapeño, seeded
- 2 tablespoons olive oil or avocado oil
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1-2 tablespoons water, if necessary to thin the pesto
To Garnish:
- Extra cilantro
- ½ avocado, sliced (optional)
- 2 tablespoons goat cheese crumbles
- Jalapeño slices (optional)
Instructions
- Grill the Corn: Preheat your grill to high heat. Drizzle the cleaned corn ears with avocado or olive oil, then sprinkle evenly with chili powder, cumin, salt, and pepper. Place the corn directly on the grill grate, turning occasionally, until evenly charred and cooked through, about 10 minutes. Remove and let cool before carefully cutting the kernels off the cob. Set aside.
- Cook Pasta: While the corn is grilling, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cool water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare the Cilantro Pesto: In a food processor, combine the cilantro leaves, cashews, lime juice, garlic clove, seeded jalapeño, olive oil, ¼ teaspoon salt, and freshly ground black pepper. Process until smooth. Add 1-2 tablespoons of water as needed to achieve a creamy, blendable consistency.
- Mix the Salad: Pour the freshly made cilantro pesto over the cooled pasta and toss gently to coat. Add the grilled corn kernels, diced red bell pepper, diced avocado, goat cheese crumbles, and diced red onion. Carefully mix to combine all ingredients without mashing the avocado.
- Chill or Serve: You can refrigerate the pasta salad to chill before serving or enjoy it immediately. When ready to serve, garnish the salad with extra cilantro leaves, additional goat cheese crumbles, sliced avocado, and jalapeño slices if desired.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Use fresh lime juice for the best flavor in the cilantro pesto.
- Adjust the spice level by including or omitting the jalapeño seeds.
- Goat cheese can be substituted with feta for a different tangy profile.
- To make the salad vegan, replace goat cheese with a vegan cheese alternative or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-Inspired
