Grilled Corn and Avocado Pasta Salad

Shanthi Appelo, MS, RD

| 1 min read

This dish combines the smoky sweetness of grilled corn with creamy avocado and pasta for a satisfying side. Tossed in creamy and zesty cilantro lime dressing, this salad offers a balance of textures and flavors. Corn packs in a healthy dose of fiber that helps boost satiety while avocado delivers heart-healthy fats. Enjoy with our pineapple jalapeño-marinated grilled chicken.

Total Time:

45 minutes

Prep Time:

20 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 3 ears corn

  • spray oil

  • salt and pepper to taste

  • 1 avocado, diced

  • 2 cups orecchiette or bowtie pasta, cooked

  • 1 cup cherry tomatoes, halved

  • 1⁄4 cup cotija cheese

  • 3 green onion stalks, chopped

  • 1⁄3 cup olive oil or light mayonnaise

  • 1 lime, juiced

  • 1 tsp. honey

  • 1⁄3 cup cilantro, chopped

  • 1 pinch red pepper flakes

Instructions
  • Step 1

    Cook pasta according to package instructions.

  • Step 2

    Preheat grill to medium. Oil grates to prevent sticking. Once hot, add corn.

  • Step 3

    Spray or brush corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from grill and let cool.

  • Step 4

    Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the avocado, pasta, cherry tomatoes, cotija cheese and green onions.

  • Step 5

    In a separate bowl, whisk mayonnaise, lime juice, honey, cilantro and red pepper flakes. Season with salt and pepper to taste.

  • Step 6

    Drizzle dressing over the corn salad and mix until well combined.

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