Grilled Corn & Avocado Pasta Salad is like a summer party on a plate. Imagine biting into perfectly grilled corn, with its sweet kernels bursting in your mouth, paired with creamy avocado that melts into every noodle. Taco pasta for a hearty meal This dish dances with flavor, combining zesty lime and fresh herbs to create a delightful experience that’s both refreshing and satisfying. Healthy vegan dessert alternative Creamy cheesecake for dessert lovers Refreshing dessert option.
Every time I whip up this Grilled Corn & Avocado Pasta Salad, it takes me back to sunny backyard barbecues where laughter fills the air and friends gather around the grill. The aroma of grilled corn wafts through the yard, teasing taste buds and making everyone anticipate the deliciousness to come. Perfect for picnics, potlucks, or just a cozy dinner at home, this salad is sure to impress! For more inspiration, check out this Avocado Chicken Salad recipe.
Why You'll Love This Recipe
- This Grilled Corn & Avocado Pasta Salad is simple to prepare yet bursting with flavor
- Its vibrant colors make it a feast for the eyes and taste buds alike
- You can serve it as a side or main dish, making it incredibly versatile
- Plus, it’s perfect for warm weather gatherings and outdoor parties!
I once brought this pasta salad to a family reunion, and let’s just say, my cousin nearly proposed after his first bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pasta: Choose your favorite shape; I prefer fusilli for its ability to hold onto all that flavorful dressing.
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Fresh Corn: Use sweet corn on the cob; grilling brings out its natural sugars and enhances the flavor.
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Avocado: Opt for ripe avocados that yield slightly when pressed; they add creaminess that pairs beautifully with pasta.
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Lime Juice: Freshly squeezed lime juice brightens up the salad; bottled juice just doesn’t cut it!
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Cilantro: Fresh cilantro adds a pop of herbal freshness; if you’re not a fan, parsley works just as well.
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Cherry Tomatoes: Their sweetness balances the flavors perfectly; halved tomatoes add nice color and texture.
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Olive Oil: A good quality extra virgin olive oil will elevate the dish with its rich flavor.
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Salt and Pepper: Essential seasonings to enhance all the other ingredients; adjust according to your taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add your chosen pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
Grill the Corn: Preheat your grill over medium-high heat. Place corn cobs directly on the grill grates and cook for about 10-15 minutes, turning occasionally until charred and tender.
Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper until well combined. Taste it—if you love tanginess like I do, you might want to add extra lime!
Chop Ingredients: While everything cools down, chop your grilled corn off the cob into bite-sized pieces. Dice avocados carefully so they stay chunky but not mushy.
Combine Everything: In a large bowl, combine pasta, grilled corn, diced avocados, cherry tomatoes halved, cilantro (or parsley), and dressing. Toss gently until everything is coated in that zesty goodness.
Serve and Enjoy!: Transfer your masterpiece into a serving dish or individual bowls. Garnish with extra cilantro or lime wedges if desired. Dig in while reminiscing about those backyard barbecues!
You Must Know
- This delightful Grilled Corn & Avocado Pasta Salad bursts with summer flavors
- The creamy avocado pairs beautifully with the sweet, smoky corn, making it a hit for any gathering
- It’s not just a salad; it’s a plateful of sunshine and happiness!
Perfecting the Cooking Process
Start by grilling the corn until it’s charred and fragrant, then boil the pasta while chopping fresh veggies. This sequence ensures your ingredients stay fresh and hot when mixed.
Add Your Touch
Feel free to swap in different vegetables like bell peppers or cherry tomatoes. A sprinkle of feta cheese or a dash of lime juice can elevate the flavor profile even further!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or gently reheat on low heat to preserve the avocado’s creaminess.
Chef's Helpful Tips
- For this Grilled Corn & Avocado Pasta Salad, always choose ripe avocados for the best texture
- Grill corn until it’s a golden brown to enhance its sweetness
- Toss everything together just before serving to keep the pasta perfectly al dente!
The first time I made this salad, my friends devoured it in minutes! Their laughter and compliments warmed my heart, making me realize that food really does bring people together.
FAQ
Can I use frozen corn for this salad?
Yes, frozen corn can work well; just thaw and sauté it briefly before adding.
What type of pasta works best?
Any short pasta like fusilli or penne complements this salad nicely for great texture.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge, making it perfect for lunches throughout the week.
Grilled Corn & Avocado Pasta Salad
- Total Time: 35 minutes
- Yield: Serves 6
Description
Grilled Corn & Avocado Pasta Salad is a vibrant summer dish that brings together the sweet taste of grilled corn and creamy avocado, tossed with zesty lime and fresh herbs. Perfect for barbecues, picnics, or cozy dinners, this salad is both refreshing and satisfying. With its colorful ingredients and delightful flavors, it’s sure to become a favorite at any gathering.
Ingredients
- 8 oz fusilli pasta
- 2 ears fresh corn on the cob
- 2 ripe avocados
- Juice of 2 limes
- 1/4 cup fresh cilantro (or parsley)
- 1 cup halved cherry tomatoes
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente; drain and rinse with cold water.
- Grill corn over medium-high heat for 10-15 minutes until charred; cool slightly and cut kernels off the cob.
- In a bowl, whisk olive oil, lime juice, salt, and pepper.
- Chop avocados and combine pasta, corn, diced avocado, tomatoes, cilantro, and dressing in a large bowl; toss gently.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding bell peppers or feta cheese for extra flavor. For meal prep, store leftovers in an airtight container for up to three days.