Ingredients
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, to taste
For the Pasta:
- 8 ounces bow tie pasta (or your favorite pasta)
- 1 red bell pepper, diced
- ½ avocado, diced
- ⅓ cup goat cheese crumbles
- ½ cup diced red onion
For the Cilantro Pesto:
- 1 cup cilantro leaves (about ½ a bunch)
- ⅓ 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, to taste
- 1-2 tablespoons water, if necessary to thin the pesto
To Garnish:
- Extra cilantro leaves
- ½ avocado, sliced (optional)
- 2 tablespoons goat cheese crumbles
- Jalapeño slices (optional)
Instructions
- Grill the Corn: Preheat your grill to high heat. Drizzle the shucked corn with avocado or olive oil, then sprinkle evenly with chili powder, cumin, salt, and pepper. Place the corn directly on the grill grates, turning occasionally, until the kernels are charred and cooked through, about 10 minutes. Remove from grill and let it cool. Once cool, cut the kernels off the cob and set aside.
- 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. Drain the pasta, rinse with cool water to stop cooking and cool it down, then transfer it to a large mixing bowl.
- Make the Cilantro Pesto: In a food processor, combine cilantro leaves, cashews, lime juice, garlic clove, seeded jalapeño, olive or avocado oil, salt, and freshly ground black pepper. Process until smooth, scraping down the sides as needed. If the mixture is too thick, add 1-2 tablespoons of water to achieve a creamy, easy-to-mix consistency.
- Combine Salad Ingredients: Pour the cilantro pesto over the cooked pasta and gently toss to coat all the noodles evenly. Add the grilled corn kernels, diced red bell pepper, diced avocado, goat cheese crumbles, and diced red onion to the bowl. Gently fold everything together to combine well.
- Chill and Serve: You can serve the salad immediately or refrigerate it until ready to serve to allow flavors to meld. Before serving, garnish with extra cilantro leaves, additional sliced avocado, goat cheese crumbles, and jalapeño slices if desired. This recipe serves 6 people.
Notes
- Grilling the corn adds a smoky flavor, but if you don’t have a grill, you can roast the corn under a broiler or cook it in a cast iron skillet until charred.
- Use gluten-free pasta if you require a gluten-free dish.
- Adjust the jalapeño quantity based on your preferred spice level or omit if you want a milder salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The salad tastes best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Vegetarian
