Grilled Corn Pasta Salad with Lime Crema

Close up of a grilled corn pasta salad served over arugula.

Grilled Corn Pasta Salad with Lime Crema

Sweet grilled corn, peppery arugula, creamy avocado, and tender ditalini pasta are tossed in a zesty lime crema with warm Southwest-inspired spices for a fresh, flavor-packed summer pasta salad. It's the perfect side for barbecues, potlucks, or weeknight dinners. Save this recipe and bring it to your next gathering!

Course Dinner, Lunch, Side Dish

Cuisine American, Southwestern-Inspired

Keyword Grilled Corn Pasta Salad, Grilled Corn Pasta Salad with Lime Crema

Prep Time 20

Cook Time 20

Cooling Time (Corn and Pasta) 10

Total Time 50

Servings

Calories 206kcal

Ingredients

For the Dressing

½ cup sour cream (120 g)
3 tablespoons mayonnaise (45 g)
1 lime (2 tablespoons juice/30 ml and 1 teaspoon zest/2 g) juiced and zested
2 garlic cloves (6 g) minced
1 teaspoon smoked paprika (2.3 g)
½ teaspoon ground cumin (1 g)
½ teaspoon ground coriander (1 g)
¼ teaspoon dried oregano (0.25 g)
¼ teaspoon chili powder (0.7 g)
¼ teaspoon onion powder (0.6 g)
Pinch of salt & pepper

For the Salad

1½ cups uncooked ditalini pasta (210 g)
3 ears corn on the cob (about 2 cups / 300 g kernels) cooked/grilled/cut off cob
2 cups arugula (60 g) packed
¼ cup red onion (40 g) diced
½ cup baby tomatoes (75 g) halved
1 avocado (150 g) diced
¼ cup cotija cheese (30 g) crumbled
Optional fresh cilantro for garnish (5 g)

Instructions

Take a moment to read through the instructions before you begin. This easy summer pasta salad comes together quickly and is at its best when the sweet grilled corn, peppery arugula, and creamy lime dressing are freshly combined.
Prepare the Dressing - In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, garlic, smoked paprika, cumin, coriander, oregano, chili powder, onion powder, salt, and pepper until smooth and creamy. Refrigerate while you prepare the salad.
½ cup sour cream, 3 tablespoons mayonnaise, 1 lime, 2 garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon dried oregano, ¼ teaspoon chili powder, ¼ teaspoon onion powder, Pinch of salt & pepper
Cook the Pasta - Bring a large pot of generously salted water to a boil. Cook the ditalini according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process. Set aside to cool.
1½ cups uncooked ditalini pasta
Grill the Corn - Remove the husks and silk from the corn. Grill over medium-high heat, turning every few minutes until the kernels are tender and lightly charred on all sides, about 10 to 12 minutes. Transfer to a cutting board and allow to cool slightly before cutting the kernels from the cob.
3 ears corn on the cob
Assemble the Salad - In a large serving bowl, combine the cooled pasta, grilled corn, arugula, red onion, tomatoes, avocado, and cotija cheese.
2 cups arugula, ¼ cup red onion, ½ cup baby tomatoes, 1 avocado, ¼ cup cotija cheese
Dress and Serve - Pour the dressing over the salad and gently toss until evenly coated. Garnish with fresh cilantro, if desired. Serve immediately or refrigerate for up to 1 hour before serving for an even more refreshing salad
Optional fresh cilantro for garnish

Notes

Bite Me Recipe Notes:
If you are short on time, substitute 1 tablespoon of any one of the following in place of the individual spices listed in the dressing:
Taco seasoning
Fajita seasoning
Southwest seasoning
Chipotle seasoning

Nutrition