Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
343 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
South American, American, International, Vegan
Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese
Description
The salad’s base is al dente bow tie pasta, mixed with diced red bell pepper, creamy avocado, and finely chopped red onion for crunch and brightness. Grilled corn kernels, charred over a high heat grill with spices like chili powder and cumin, lend a smoky warmth and sweet crunch that complements the other fresh components.
The cilantro pesto, made from cilantro leaves, cashews, lime juice, garlic, jalapeño, and olive oil, binds the ingredients together with herbaceous and slightly spicy notes. The addition of crumbled goat cheese introduces a creamy tang that enhances the overall flavor balance.
This salad is ideal for serving cold or chilled, making it adaptable for picnic-style meals, potlucks, or light dinners. The avocado is added at the end for optimal freshness, and the salad can be made ahead of time excluding avocado to maintain texture.
Preparation tips include grilling corn carefully turning for even charring, cooking pasta just to al dente for best texture, and adjusting pesto consistency with water as needed. The recipe allows customization through additional garnishes such as extra cilantro or goat cheese.
Ingredients
- For the corn:
- 2 corn large ears, shucked and cleaned
- 1-2 teaspoons avocado oil or olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- salt freshly ground
- black pepper freshly ground
- 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 red onion diced
- For the cilantro pesto:
- 1 cup cilantro leaves, about ½ a bunch
- ⅓ cup cashew roasted or raw
- 1 lime small, juiced
- 1 clove garlic
- 1 jalapeño seeded
- 2 tablespoons olive oil or avocado oil
- ¼ teaspoon salt plus more to taste
- black pepper freshly ground
- 1-2 tablespoons water if necessary to thin the pesto
- TO GARNISH:
- cilantro extra
- ½ avocado if desired
- 2 tablespoons goat cheese crumbles
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
- Prepare the salad ahead but add avocado just before serving to prevent browning.
- Store the salad covered in the refrigerator for up to a day for best freshness.
- Adjust the pesto thickness with small amounts of water for easier blending.
- Grill corn carefully, turning occasionally, until evenly charred for smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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