Street Corn Pasta Salad with Cilantro Pesto + Goat Cheese

Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese

Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese



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
1/2 avocado, diced
1/3 cup goat cheese crumbles
½ cup diced red onion

For the cilantro pesto

1 cup cilantro leaves (about ½ a bunch)
1/3 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
1-2 tablespoons water, if necessary to thin the pesto

To garnish

Extra cilantro
1/2 avocado, if desired
2 tablespoons goat cheese crumbles


Preheat grill to high. Drizzle corn with olive or avocado oil. Sprinkle with chili powder, cumin, salt, and pepper. Place the corn directly on the grill and turn occasionally until corn is charred and cooked for 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 the 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.

Recipe 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.


Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 343kcal
Fat: 16.8g
Saturated fat: 3.3g
Carbohydrates: 39.6g
Fiber: 6.5g
Sugar: 4.7g
Protein: 11.5g

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