Street Corn Pasta Salad
An easy flavorful dish with the flavors of street corn in a gluten-free dairy-free pasta salad!
Ingredients
- 8 ozgluten-free pasta (we prefer banza)
- 3 largeears of corn
- 2 cupsfresh pico de gallo
- ½ cupfresh cilantro (finely chopped )
- garlic salt (to taste, optional)
- if you don't need dairy-free, can top salad with 1/2 cup crumbled cotija cheese
- optional add-ins for additional protein: 1 lb grilled chicken (we love my blackened chicken) or 1 can rinsed black beans
- ½ cupmayo
- 1 largelime (1 teaspoon lime zest and 2 tablespoons lime juice from the lime)
- ½ teaspoongarlic powder
- ½ teaspoonchipotle chili powder
- ½ teaspoonpaprika
- ⅛ teaspoonsalt
Directions
- 1
GRILL CORN: Preheat the grill to medium-high heat. Remove the husk from the ears of corn. Brush the ears of corn with ghee, vegan butter, or oil, sprinkle with salt and place directly on the grates. Watch closely and turn regularly to get a flavorful char but not burn it. Grill for 8-10 minutes. As the corn cooks, the natural sugars in it caramelize and intensifies. I highly recommend taking the time to grill corn for this salad!
- 2
Cook the pasta according to the instructions on the package.
- 3
While pasta is cooking, cut the corn off the cob. If you haven't done that before, here is a good blog post on ways to do it.
- 4
DRESSING: Make the dressing by whisking together all the dressing ingredients in a medium mixing bowl.
- 5
Once pasta is cooked, drain and cool. Once cool, add pasta to the large bowl. Add dressing, corn, pico de gallo, and chopped cilantro. Stir until well combined. I also like to add some garlic salt on top, to taste.
- 6
Store in the fridge until ready to serve. Stays good covered in the fridge for up to 1 week.