Street Corn Pasta Salad with Cilantro Pesto Goat Cheese

Nothing screams summer like a fresh and vibrant Street Corn Pasta Salad with Cilantro Pesto Goat Cheese. I remember the first time I had this dish at a friend’s barbecue, where the sweet, charred corn was the star of the show, mingling beautifully with creamy goat cheese. It instantly transported me to sunny days filled with laughter and good food. Each bite was a reminder of those warm evenings spent outdoors, grilling and enjoying the company of friends and family. Now, it’s a staple in my summer cooking repertoire, and I love making it for gatherings or just a relaxing night in. The combination of flavors and textures in this salad is something I crave repeatedly, making it the perfect dish for every occasion.

What You’ll Need for Street Corn Pasta Salad with Cilantro Pesto Goat Cheese

Gathering the right ingredients is essential for creating a delicious dish. The ingredients in this salad work harmoniously, with each contributing unique flavors and textures. The corn brings sweetness, the cilantro pesto adds freshness, and the goat cheese provides creaminess. Together, they create a delightful salad that satisfies both your hunger and your taste buds.

• 2 large ears of corn, shucked and cleaned: Fresh corn adds natural sweetness and texture.
• 1-2 teaspoons avocado or olive oil: For drizzling on the corn before grilling, enhancing its flavor.
• ½ teaspoon chili powder: Adds a subtle kick to the corn.
• ½ teaspoon cumin: Offers a warm, earthy depth.
• Freshly ground salt and pepper: Essential seasonings for enhancing all the flavors.
• 8 ounces bow tie pasta: Acts as the base of the salad, soaking up the delicious pesto.
• 1 red bell pepper, diced: Provides crunch and color.
• ½ avocado, diced: Adds creaminess and richness.
• ½ cup goat cheese crumbles: A tangy addition that makes the salad indulgent.
• ½ cup diced red onion: Adds sharpness and crunch.
• 1 cup cilantro leaves: The star ingredient in the pesto, bringing freshness.
• ½ cup roasted or raw cashews: Adds crunch and a bit of richness to the pesto.
• 1 small lime, juiced: For a bright, zesty flavor in the pesto.
• 1 clove garlic: Adds depth to the pesto.
• 1 jalapeño, seeded: Optional for those who like a little heat.
• 2 tablespoons olive oil or avocado oil: For making the pesto creamy and smooth.
• ¼ teaspoon salt: Enhances the overall flavor of the pesto.
• Freshly ground black pepper: Adds seasoning to taste.
• 1-2 tablespoons water, if necessary: Helps to thin the pesto.
• Extra cilantro: For garnishing.
• ½ avocado, if desired: For additional creaminess on top.
• 2 tablespoons goat cheese crumbles: For garnishing, adding a tangy finish.

Making Street Corn Pasta Salad with Cilantro Pesto Goat Cheese

Creating this salad is a breeze, and the combination of flavors will have you coming back for seconds. Follow these easy steps to assemble your own Street Corn Pasta Salad with Cilantro Pesto Goat Cheese.

1. Start by preheating your grill to high heat. Meanwhile, drizzle the corn with avocado or olive oil, ensuring each ear is coated. Sprinkle generously with chili powder, cumin, and salt and pepper to enhance the flavor. Once the grill is ready, place the corn directly on it. Grill the corn for about 10 minutes, turning occasionally until it is charred and cooked through. This step adds a delicious smoky flavor.

2. When the corn is finished grilling, remove it from the heat and let it cool. Once cooled, carefully cut the kernels off the cob and set them aside. This will be the sweet highlight of your salad.

3. While the corn is cooling, bring a pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.

4. In a food processor, combine the cilantro leaves, cashews, lime juice, garlic, jalapeño, olive oil, salt, and black pepper. Blend until smooth, adding a tablespoon of water if needed to achieve your desired consistency. This cilantro pesto will be a vibrant hit in your salad.

5. In a large bowl, combine the cooled pasta and the prepared cilantro pesto, mixing until the pasta is evenly coated. This step is crucial, as the pesto adds a burst of flavor to every bite.

6. Next, gently fold in the charred corn, diced red bell pepper, avocado, goat cheese, and red onion. Be careful not to mash the avocado while mixing; you want chunks for texture. This combination of ingredients creates layers of flavor that will tantalize your taste buds.

7. If you’re not serving immediately, cover the salad and place it in the fridge. It can be served later or enjoyed right away. When ready to serve, garnish with extra cilantro, avocado, and a sprinkle of goat cheese crumbles. This adds a beautiful presentation touch.

Tips for Success

To ensure your Street Corn Pasta Salad with Cilantro Pesto Goat Cheese turns out perfectly, follow these helpful tips.

• Storage: Keep leftovers in an airtight container in the fridge for up to three days. The flavors will continue to meld together.
• Freezing: This salad is best enjoyed fresh, but you can freeze components like the pesto if needed. Just thaw before adding.
• Pairing: This salad pairs beautifully with grilled meats or can be served as a standalone meal. Don’t hesitate to serve it with a side of crusty bread.
• Serving Temperature: This salad can be served cold or at room temperature, making it versatile for any occasion.
• Ingredient Variations: Feel free to add other seasonal veggies, such as zucchini or cherry tomatoes, for added color and flavor.

How to Enjoy Street Corn Pasta Salad with Cilantro Pesto Goat Cheese

This salad is incredibly versatile and can be served on various occasions. Whether it’s a midday lunch, a picnic, or a vibrant dinner, here are some fun ways to enjoy your Street Corn Pasta Salad with Cilantro Pesto Goat Cheese:

• As a Main Dish: Pair it with grilled chicken or fish for a wholesome meal that’s filling and flavorful.
• Perfect for Picnics: This salad travels well, making it a great addition to picnics or potlucks.
• Garnishing Ideas: Top with extra cilantro, sliced jalapeños, or additional crumbles of goat cheese for an added touch.
• Seasonal Serving: Enjoy this salad during summer when corn is at its best, but it can also be refreshing in the fall.
• Meal Prep: Prepare it a day in advance to let the flavors deepen, making it ideal for busy weeknights.
• Serving Size: This recipe serves six, but you can easily double it for larger gatherings or cut it in half for smaller meals.

FAQ

Conclusion

The Street Corn Pasta Salad with Cilantro Pesto Goat Cheese brings together sweet, savory, and creamy elements into a vibrant dish that’s perfect for any occasion. I encourage you to give this delightful recipe a try, whether for a summer gathering or a simple family dinner. It’s a refreshing option that will win you over at first bite.

Street Corn Pasta Salad with Cilantro Pesto Goat Cheese

The ultimate summer dish, Street Corn Pasta Salad with Cilantro Pesto Goat Cheese is a flavorful blend of grilled corn, creamy goat cheese, and zesty cilantro pesto. Perfect for gatherings or a light lunch, this easy recipe will satisfy your cravings and impress your guests. Make it tonight for a refreshing experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Salads

Cuisine Mexican

Servings 6 servings

Calories 380 kcal

Equipment

• Food Processor
• Large Pot
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 2 large ears of corn shucked and cleaned
• 1-2 teaspoons avocado or olive oil for drizzling on corn
• ½ teaspoon chili powder for seasoning corn
• ½ teaspoon cumin for seasoning corn
• to taste salt and pepper to taste
• 8 ounces bow tie pasta or your favorite pasta
• 1 red bell pepper diced
• ½ avocado diced
• ½ cup goat cheese crumbles
• ½ cup diced red onion
• 1 cup cilantro leaves about ½ a bunch
• ½ cup roasted or raw cashews
• 1 small lime juiced
• 1 clove garlic
• 1 small jalapeño seeded
• 2 tablespoons olive oil or avocado oil for the pesto
• ¼ teaspoon salt plus more to taste
• to taste black pepper
• 1-2 tablespoons water if necessary to thin the pesto
• extra cilantro for garnish
• ½ avocado if desired
• 2 tablespoons goat cheese crumbles for garnish

Instructions

 

• Start by preheating your grill to high heat. Meanwhile, drizzle the corn with avocado or olive oil, ensuring each ear is coated. Sprinkle generously with chili powder, cumin, and salt and pepper to enhance the flavor. Once the grill is ready, place the corn directly on it. Grill the corn for about 10 minutes, turning occasionally until it is charred and cooked through. This step adds a delicious smoky flavor.
• When the corn is finished grilling, remove it from the heat and let it cool. Once cooled, carefully cut the kernels off the cob and set them aside. This will be the sweet highlight of your salad.
• While the corn is cooling, bring a pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
• In a food processor, combine the cilantro leaves, cashews, lime juice, garlic, jalapeño, olive oil, salt, and black pepper. Blend until smooth, adding a tablespoon of water if needed to achieve your desired consistency. This cilantro pesto will be a vibrant hit in your salad.
• In a large bowl, combine the cooled pasta and the prepared cilantro pesto, mixing until the pasta is evenly coated. This step is crucial, as the pesto adds a burst of flavor to every bite.
• Next, gently fold in the charred corn, diced red bell pepper, avocado, goat cheese, and red onion. Be careful not to mash the avocado while mixing; you want chunks for texture. This combination of ingredients creates layers of flavor that will tantalize your taste buds.
• If you’re not serving immediately, cover the salad and place it in the fridge. It can be served later or enjoyed right away. When ready to serve, garnish with extra cilantro, avocado, and a sprinkle of goat cheese crumbles. This adds a beautiful presentation touch.

Notes

• Tip 1: Keep leftovers in an airtight container in the fridge for up to three days. The flavors will continue to meld together.
• Tip 2: This salad is best enjoyed fresh, but you can freeze components like the pesto if needed. Just thaw before adding.
• Tip 3: This salad pairs beautifully with grilled meats or can be served as a standalone meal. Don’t hesitate to serve it with a side of crusty bread.
• Tip 4: This salad can be served cold or at room temperature, making it versatile for any occasion.
• Tip 5: Feel free to add other seasonal veggies, such as zucchini or cherry tomatoes, for added color and flavor.

Keyword Cilantro Pesto, Goat Cheese Salad, Street Corn Pasta Salad, Summer Pasta Salad

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!