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!
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.