Every bite of Grilled Corn & Avocado bowls with mango salsa Avocado bowls with shrimp It’s a culinary hug that promises sunshine on even the cloudiest of days.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- How can I make this salad vegan?
- Can I use frozen corn instead of fresh?
- How long does this salad last in the fridge?
- 📖 Recipe Card
I remember the first time I made this salad for a summer barbecue; my friends practically fought over the last spoonful. The vibrant colors and fresh ingredients had everyone raving, and I felt like a kitchen rock star! Perfect for picnics or potlucks, this dish is sure to become your go-to crowd-pleaser. Crispy zucchini fritters.
[info_box title=”Why You’ll Love This Recipe”] This Grilled Corn & Avocado Pasta Salad offers an easy preparation process perfect for busy weeknights. The flavor profile balances sweetness and creaminess with a tangy kick. Its stunning visual appeal makes it a showstopper at any gathering. Versatile enough to enjoy as a main dish or side, you can customize it endlessly! [/info_box]
I served this salad at my last family gathering, and the laughter around the table was just as loud as the compliments.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pasta: Use your favorite pasta shape; I often opt for fusilli since it holds onto the dressing beautifully.
- Fresh Corn: Grilling fresh corn enhances its sweetness and adds a lovely smoky flavor; choose ears with bright green husks.
- Avocado: Select ripe avocados that yield slightly when pressed; they’ll add creaminess to each bite.
- Cherry Tomatoes: These little gems add bursts of juicy flavor; pick vibrant red ones for the best taste.
- Red Onion: Slice thinly for a sharp bite; soaking them in cold water helps mellow their intensity.
- Cilantro: Fresh cilantro brings brightness and freshness; if you’re not a fan, feel free to swap it out!
- Lime Juice: Freshly squeezed lime juice adds zing to balance the richness of avocado; bottled juice just won’t cut it.
- Olive Oil: Use high-quality extra virgin olive oil for depth of flavor in your dressing.
- Salt and Pepper: Essential seasonings that enhance all flavors; adjust according to your personal 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. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.
Grill the Corn: Preheat your grill or grill pan over medium-high heat. Grill corn for about 10 minutes, turning occasionally until charred and tender. Let cool before cutting kernels off.
Prepare Veggies: Chop avocado into cubes, slice cherry tomatoes in half, and finely chop red onion. Soaking onions in cold water will soften their sharpness.
Create Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper until well combined. Taste and adjust seasoning as needed.
Toss Everything Together: In a large mixing bowl, combine cooked pasta, grilled corn kernels, chopped avocado, halved tomatoes, red onion, and cilantro. Pour dressing over and toss gently until everything is coated. For more inspiration, check out this Grilled Portobello mushroom tacos recipe.
Serve Chilled: For best flavor, let your salad chill in the refrigerator for at least 30 minutes before serving. Garnish with extra cilantro if desired.
This Grilled Corn & Avocado Pasta Salad is not just food; it’s an experience waiting to unfold on every plate! Enjoy making it as much as you’ll love eating it! Mediterranean mezze platter.
[info_box title=”You Must Know”] This Grilled Corn & Avocado Pasta Salad bursts with vibrant flavors and textures. The sweetness of grilled corn pairs perfectly with creamy avocado, making it a hit for any gathering. Perfect for summer barbecues or picnics, this dish is sure to impress your guests. [/info_box]
Perfecting the Cooking Process
Start by grilling the corn while boiling the pasta; this will save time and enhance flavors. Toss everything together when ready for a fresh, delightful salad.
Add Your Touch
Feel free to substitute cherry tomatoes or add black beans for extra protein and flavor. Experiment with different herbs to find your favorite combination.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or at room temperature without reheating for best taste.
[info_box title=”Chef’s Helpful Tips”] Always grill corn until it’s slightly charred for deeper flavor; avoid overcooking pasta to keep it al dente. Add a squeeze of lime before serving to elevate freshness and brightness. [/info_box]
Creating this Grilled Corn & Avocado Pasta Salad became a family favorite during summer cookouts, with everyone eagerly asking for seconds and thirds! Spicy summer kabobs.
FAQ
How can I make this salad vegan?
Simply omit any dairy-based ingredients like cheese for a delicious vegan option.
Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just make sure to thaw and drain it before use.
How long does this salad last in the fridge?
It stays fresh for about three days when properly stored in an airtight container.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Grilled Corn & Avocado Pasta Salad
- Total Time: 25 minutes
- Yield: Serves 6
Description
Grilled Corn & Avocado Pasta Salad is a vibrant and flavor-packed dish that brings together sweet, smoky corn and creamy avocado, all tossed with al dente pasta in a zesty lime dressing. This delightful salad is perfect for summer picnics, barbecues, or potlucks, ensuring every bite is a culinary celebration. Quick to prepare and customizable, this recipe will impress your friends and family during gatherings.
Ingredients
- 8 oz fusilli pasta
- 2 ears fresh corn, grilled
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook fusilli until al dente (8-10 minutes). Drain and rinse under cold water.
- Preheat the grill to medium-high heat. Grill corn for about 10 minutes until charred; let cool before cutting off the kernels.
- Dice avocado, halve cherry tomatoes, and soak red onion slices in cold water to reduce their sharpness.
- Whisk together lime juice, olive oil, salt, and pepper in a small bowl.
- In a large bowl, mix cooked pasta, grilled corn kernels, diced avocado, halved tomatoes, red onion, and cilantro. Drizzle dressing over the salad and toss gently to coat.
- Refrigerate for at least 30 minutes before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 284
- Sugar: 3g
- Sodium: 98mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
