Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese

Name: Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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; 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 jalapeno, seeded; 2 tablespoons olive oil or avocado oil; ¼ teaspoon salt, plus more to taste; freshly ground black pepper; 1-2 tablespoons water, if necessary to thin the pesto; TO GARNISH:; extra cilantro; ½ avocado, if desired; 2 tablespoons goat cheese crumbles

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5.0

225 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
343 kcal
Course
Side Dish, Main Course, Lunch
Cuisine
South American, American, Universal, Vegan

Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese

Stella Guerrero

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Delicious vegetarian street corn pasta salad with sweet corn, red bell pepper, avocado, creamy goat cheese, and a super addicting cilantro pesto. This easy corn pasta salad recipe is not only delicious but is also a great way to use up your summer corn. Impress your friends and family with the best pasta salad ever!

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Ingredients

Servings

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
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 jalapeno, seeded
2 tablespoons olive oil or avocado oil
¼ teaspoon salt, plus more to taste
freshly ground black pepper
1-2 tablespoons water, if necessary to thin the pesto
TO GARNISH:
extra cilantro
½ avocado, if desired
2 tablespoons goat cheese crumbles

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Instructions

Preheat grill to high. Drizzle corn with olive or avocado oil. Sprinkle with chili powder, cumin, salt and pepper. Place the corn directly on grill and turn occasionally until corn is charred and cooked, about 10 minutes. Allow corn to cool then cut the corn from the cob and set aside.
While the corn is cooking, you can boil your pasta until al dente, according to the directions on the pasta package.
Once the pasta is done, drain, rinse with cool water then add to a large bowl.
Next make the cilantro pesto: Add cilantro, cashews, lime juice, garlic clove, jalapeno, olive oil, salt and pepper to the bowl of a food processor. Process until smooth, add water if necessary to help thin the pesto and make it easier to process.
Add the pesto directly to the bowl with the pasta and mix to combine.
Next add in the corn, red bell pepper, avocado, goat cheese and red onion. Gently mix together.
Place in fridge for serving for later, or serve immediately! Once ready to serve, garnish with extra cilantro, avocado, goat cheese and jalapeno slices, if you'd like. Serves 6.

Notes

To make ahead of time: prepare salad as directed, adding everything except avocado. Store covered in the fridge until ready to serve. Once ready to serve add avocado and a little lime juice. Pasta salad can be made a day in advance.
See the full post for tips, tricks & ways to customize this pasta salad!

Nutrition Information

Show Details

Serving 1serving (based on 6) Calories 343cal (17%) Carbohydrates 39.6g (13%) Protein 11.5g (23%) Fat 16.8g (26%) Saturated Fat 3.3g (17%) Fiber 6.5g (26%) Sugar 4.7g (9%)