If you’re craving a salad that bursts with vibrant flavors and textures, the Street Corn Pasta Salad with Cilantro Pesto, Goat Cheese, and Grilled Corn Recipe is an absolute must-try. This dazzling dish brings together the smoky sweetness of grilled corn, the creamy tang of goat cheese, and the fresh, zesty pop of cilantro pesto, all tossed with perfectly cooked bow tie pasta. It’s a celebration in every bite, perfect for picnics, potlucks, or just jazzing up a weeknight dinner with something special yet comfortingly familiar.

Ingredients You’ll Need

The image shows a white bowl full of dry farfalle pasta with a light yellow color, placed in the center on a white marbled surface. Around it, there are many fresh colorful ingredients: bright green parsley leaves on the left and right sides, a halved avocado with a dark green outer skin and light green inside above the bowl, a whole red bell pepper on the top right, two yellow corn cobs below the bowl, and a shiny green jalapeño pepper near the bottom left. A round lime, one half cut to reveal its inside, sits near the bottom center, with a small dish of white cheese on the bottom left. On the right, there's a small white bowl filled with light brown cashew nuts and a tiny white plate holding brown and dark red spices. Near the top right, some garlic cloves rest on the surface. At the bottom center, a deep purple-red onion adds contrast. Photo taken with an iphone --ar 4:5 --v 7

This recipe is all about simple, wholesome ingredients that come together to create a flavorful masterpiece. Each component plays a vital role, whether it’s adding creaminess, crunch, or bright herbal notes, making this salad both satisfying and beautiful.

Corn: 2 large ears, for that smoky, slightly charred sweetness that defines street corn.

Avocado or olive oil: 1-2 teaspoons to lightly coat the corn before grilling, enhancing flavor and preventing sticking.
Chili powder: ½ teaspoon to add a gentle kick and smoky warmth to the corn.
Cumin: ½ teaspoon, offering earthy, slightly nutty undertones that complement the corn perfectly.

Salt and freshly ground black pepper: Essential seasonings to bring all flavors into harmony.
Bow tie pasta: 8 ounces; a fun shape that holds the pesto and toppings beautifully.
Red bell pepper: 1, diced for sweetness and a cheerful pop of color.

Avocado: ½, diced, adding creamy richness and smooth texture contrast.
Goat cheese: ⅓ cup crumbled for tangy creaminess and a hint of sharpness.
Red onion: ½ cup diced, lending a mild crunch and subtle bite.

Cilantro leaves: 1 cup, the star herb for the pesto’s bright, fresh flavor.
Cashews: ⅓ cup, roasted or raw, creating a creamy base with a slight nuttiness in the pesto.
Lime juice: From 1 small lime, adding essential acidity and brightness.

Garlic clove: 1, infusing a subtle pungent depth in the pesto.
Jalapeño: 1, seeded to taste for just the right amount of gentle heat in the pesto.
Olive or avocado oil: 2 tablespoons, to emulsify and smooth out the pesto.

Water: 1-2 tablespoons as needed to adjust pesto consistency.

How to Make Street Corn Pasta Salad with Cilantro Pesto, Goat Cheese, and Grilled Corn Recipe

A clear glass bowl sits on a white marbled surface, divided into five sections with layers of ingredients arranged side by side. Starting from the top left, there is a layer of pale yellow bow-tie pasta with a smooth, slightly curved texture. To the right, bright red chopped bell peppers add a glossy, fresh sparkle. Below the peppers, golden brown roasted corn kernels with light charred spots show a rough, roasted texture. On the bottom left, ripe avocado chunks display a creamy green color with smooth edges. Next to the avocado, finely chopped purple onions add a sharp contrast with their glossy, cool texture. In the center of the bowl, a mound of crumbly white cheese sits, slightly uneven and soft. Above and to the right of the bowl, a white bowl contains a green creamy sauce with a silver spoon inside it. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Grill the Corn

Start by heating your grill to high. While it’s warming up, brush the ears of corn with olive or avocado oil, then season evenly with chili powder, cumin, salt, and pepper. Place the corn right on the grill grates and turn every few minutes until all sides are nicely charred and the kernels are tender, usually about 10 minutes. This smoky char is the heart and soul of that coveted street corn flavor. Once grilled, let the corn cool before slicing the kernels off the cob into a bowl.

Step 2: Cook the Pasta

While the corn is grilling, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente, which means tender but still with a bit of bite. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad—this keeps the pasta from sticking and prepares it perfectly to soak up the pesto.

Step 3: Prepare the Cilantro Pesto

In your food processor, combine the fresh cilantro leaves, cashews, lime juice, garlic, jalapeño (seeds removed if you want milder heat), olive or avocado oil, and salt and pepper. Blitz everything until it forms a smooth, luscious pesto. If the mixture is too thick, add a tablespoon or two of water to loosen it up. This vibrant, herbaceous pesto gives the salad its signature zing and ties all the components together beautifully.

Step 4: Combine All Ingredients

Transfer the cooled pasta to a large mixing bowl and pour the cilantro pesto over it, stirring gently to ensure every piece of pasta is coated in that flavorful green sauce. Next, fold in the grilled corn kernels, diced red bell pepper, avocado, goat cheese crumbles, and red onion. Give everything a light toss—just enough to mix but still keep the textures distinct and inviting.

Step 5: Chill or Serve Immediately

You can serve this salad right away to enjoy the fresh, vibrant flavors at their peak, or pop it into the refrigerator for an hour to let the flavors meld and chill. Just before serving, garnish with extra cilantro leaves, additional goat cheese crumbles, sliced avocado, or even a few jalapeño slices for an added colorful touch.

How to Serve Street Corn Pasta Salad with Cilantro Pesto, Goat Cheese, and Grilled Corn Recipe

Garnishes

When it comes to garnishing this gem, simplicity is best. Fresh cilantro sprigs add an herbal brightness and a fresh green pop, while extra goat cheese crumbles bring creaminess and tang. For a little flair and heat, thin slices of jalapeño or a sprinkling of chili powder on top create visual appeal and tease the palate.

Side Dishes

This salad is a fantastic centerpiece for summer barbecues but also shines alongside simple grilled chicken or fish. Pair it with a batch of warm garlic bread or grab some crunchy tortilla chips to scoop up every last delicious bite. The versatility makes it a great companion for a variety of cuisines and occasions.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out mini bell peppers or little mason jars for individual portions at a party. You could also layer it in a clear trifle dish to show off the colorful ingredients or spoon it onto charred naan as a fresh, flavorful flatbread topping. Presentation is your playground with this beautiful salad!

Make Ahead and Storage

Storing Leftovers

Store leftover Street Corn Pasta Salad with Cilantro Pesto, Goat Cheese, and Grilled Corn Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind the avocado will brown over time, so it’s best enjoyed fresh or eaten within a day or two for peak prettiness and flavor.

Freezing

Because of the creamy avocado and fresh herbs, this salad is not ideal for freezing. The texture and vibrant color tend to degrade once frozen and thawed. If you want to freeze portions, try freezing just the grilled corn or the pesto separately and freshening the rest when you’re ready to eat.

Reheating

This salad is best enjoyed chilled or at room temperature and doesn’t need reheating. If you prefer it slightly warmer, gently stir it at room temperature for a bit or enjoy as is—either way, the flavors will remain wonderfully fresh and bright.

FAQs

Can I use frozen corn instead of fresh?

While fresh corn offers the best texture and sweetness for this recipe, frozen corn can work in a pinch. To get some of that smoky grilled flavor, try sautéing the frozen corn in a hot pan with a bit of oil and the spices before adding it to the salad.

Is there a vegan version of this salad?

Absolutely! Simply omit the goat cheese or substitute it with a tangy vegan cheese alternative or extra cashews in the pesto to maintain creaminess without dairy.

What pasta shapes work best besides bow tie?

Bow tie pasta is ideal because of its shape holding onto the pesto, but other options like fusilli, rotini, or penne will also work wonderfully to trap the sauce and blend beautifully with the other ingredients.

How spicy is the jalapeño in the pesto?

The jalapeño brings a gentle background heat that can be dialed up or down by adjusting the amount or leaving the seeds in for extra kick. If you’re sensitive to spice, removing the seeds and membranes will keep the flavor bright but mild.

Can I prepare the pesto ahead of time?

Yes! The cilantro pesto can be made a day ahead and stored in an airtight container in the refrigerator. Be sure to cover the surface with a thin layer of oil to prevent discoloration. Stir well before using.

Final Thoughts

Bringing together smoky, creamy, tangy, and fresh flavors, the Street Corn Pasta Salad with Cilantro Pesto, Goat Cheese, and Grilled Corn Recipe is one of those dishes you’ll find yourself reaching for again and again. It’s lively enough for entertaining, yet simple enough for quick weeknight dinners. I can’t wait for you to try it and make it your own delicious tradition too!