Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese
Delight your taste buds with this refreshing Street Corn Pasta Salad with Cilantro Pesto and Goat Cheese. Perfect for summer gatherings, this vibrant dish showcases the sweetness of grilled corn, creamy avocado, and tangy goat cheese all brought together by a zesty cilantro pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 large ears of corn
- 8 ounces bow tie pasta
- 1 red bell pepper
- ½ avocado
- ⅓ cup goat cheese crumbles
- 1 cup cilantro leaves
- ⅓ cup cashews
- Juice of 1 small lime
- 1 jalapeño
- 1–2 teaspoons avocado or olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Freshly ground salt and pepper
- ½ cup diced red onion
- 1–2 tablespoons water, if necessary to thin the pesto
Instructions
- Preheat the grill to high heat. Drizzle shucked corn with oil and sprinkle with chili powder, cumin, salt, and pepper.
- Grill the corn for about 10 minutes until charred. Let cool, then cut kernels off the cob.
- Boil water in a large pot; cook bow tie pasta according to package instructions. Drain and rinse under cold water.
- In a food processor, blend cilantro leaves, cashews, lime juice, garlic clove, jalapeño, oil, salt, and pepper until smooth. Add water if needed.
- In a mixing bowl, combine cooked pasta and cilantro pesto until coated.
- Fold in grilled corn kernels, diced bell pepper, avocado, goat cheese crumbles, and red onion.
- Chill before serving or enjoy immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg