I’m excited to share this Grilled Corn Pasta Salad, packed with charred corn, peppery arugula, juicy tomatoes, creamy avocado, and pasta tossed in a bright lime crema. It’s an easy, crowd-pleasing dish that’ll become a favorite at summer barbecues.
Fresh corn is at its best in season, whether you pick it up from a market, farm stand, or your own garden. Grilling brings out the kernels’ natural sweetness and adds a delightful smoky char. For this salad, fresh corn yields the best texture and flavor—frozen just can’t compare.
P.S. This recipe is also available in Fraîche Table for easy access whenever you need it.
How to Grill Corn
Grilling corn is straightforward and rewarding. If you leave the husks on, soak them in water first to prevent burning. Alternatively, remove the husks for quicker direct grilling—this produces excellent char and smoky flavor. Place ears on a hot grill and rotate every few minutes until tender and marked with char. For older ears, a brief boil before grilling helps ensure tenderness.
Pasta Salad Recipes
Pasta salads are reliable, versatile, and easy to customize. They store well, are great for busy households, and can serve as a side or a main. Combine different vegetables, cheeses, and dressings to change the flavor profile. Try swapping in seasonal produce or proteins to adapt this base to your needs.
Corn Recipes for Dinner
Corn is incredibly versatile. Use grilled corn in a variety of weeknight meals—from hearty chowders to spicy salads with seafood or grilled fruit. Its sweet, smoky flavor pairs well with creamy dressings, tangy cheeses, and bright herbs.
Grilled Corn Pasta Salad with Lime Crema Dressing
Grilled Corn Pasta Salad with Lime Crema Dressing
A fresh summer salad with grilled corn and a tangy lime crema. Quick to assemble and perfect for lunches, dinners, or potlucks.
Dinner, Lunch, Salad, Side Dish
Arugula, corn, Lime, Pasta, Summer
Ingredients
For the Dressing
-
½
cup
sour cream -
3
tablespoons
mayonnaise -
1
lime
zested and juiced -
½
teaspoon
garlic powder -
1–2
teaspoons
taco seasoning -
Pinch
salt & pepper
For the Salad
-
3
cups
cooked pasta -
2
ears of corn
grilled and cut from the cob -
2
cups
packed arugula -
¼
cup
diced red onion -
½
cup
baby tomatoes
halved -
1
avocado, diced -
¼
cup
feta cheese -
Optional fresh cilantro
(for garnish)
Instructions
-
Whisk the sour cream, mayo, lime zest and juice, garlic powder, taco seasoning, and a pinch of salt and pepper in a small bowl. Taste and adjust seasoning, then set aside.
-
Prepare the corn: remove husks, parboil if desired, then grill over medium-high heat, turning every few minutes until lightly charred and tender. Let cool slightly, then cut the kernels from the cobs.
-
In a large bowl, combine arugula, red onion, halved tomatoes, diced avocado, feta, grilled corn, and cooked pasta. Pour the lime crema over the salad and toss gently to combine. Serve chilled or at room temperature.