The Story & Intro
Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom, and cooking is my passion. I love sharing delicious, easy-to-follow recipes because food brings women and families together in the most beautiful way. When I cook, I think about laughter around the table, stories spilling out between bites, and the comfort that comes from sharing something homemade. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made Avocado Street Corn Pasta Salad. It was one of those rare warm afternoons where even the UK felt like summer had finally decided to stay. I had friends coming over, the windows were open, and music floated through the kitchen while I chopped, stirred, and tasted. I wanted something fresh but filling, creamy but bright, and comforting without feeling heavy. That’s when Avocado Street Corn Pasta Salad came together on my counter almost by accident, and now I make it every single summer.
This Avocado Street Corn Pasta Salad reminds me of holidays, street food stalls, and lazy evenings where nobody wants to sit inside. The creamy avocado dressing hugs the pasta, the sweet corn adds little bursts of sunshine, and every bite feels joyful. I make Avocado Street Corn Pasta Salad for barbecues, family lunches, and even quiet dinners when I need a bowl of something happy. It always disappears fast, and someone always asks for the recipe.
Why I Love Making This Recipe
I love making this recipe because it feels effortless but special. I don’t need fancy tools or hard-to-find ingredients. I can throw it together while chatting with my kids or sipping a cup of tea. The flavours feel bold, but the process stays calm and simple. That matters to me.
This recipe also adapts to real life. I make it ahead, take it to picnics, and pack it for lunches. It feeds a crowd, and it still feels nourishing. Avocado brings that creamy comfort I crave, while the corn adds sweetness that even picky eaters love. When I serve this, people feel cared for, and that’s always my goal.
Ingredients & Little Kitchen Secrets
I keep my ingredients simple, but I treat them with love.
I use short pasta like fusilli or penne because the sauce clings to every twist and ridge. I always salt my pasta water generously because that’s where flavour begins.
Fresh corn tastes best when I can get it, especially in summer. I grill or pan-char it to bring out that sweet, smoky flavour. When fresh corn isn’t available, good-quality frozen corn works beautifully.
Ripe avocados matter here. I choose ones that give slightly when pressed. If they feel too firm, I wait. If they feel mushy, I move on.
I use fresh lime juice because it keeps the avocado bright and adds that tangy kick. A little garlic, chilli, and coriander wake everything up. I finish with a sprinkle of cheese because a touch of saltiness brings balance.
How I Make It, Step by Step
I start by cooking the pasta in well-salted water until just tender. I drain it and let it cool slightly so it doesn’t turn mushy when I mix everything together.
I heat a pan over medium-high heat and add the corn. I let it sit and char before stirring. That caramelisation makes all the difference.
I scoop ripe avocados into a blender with lime juice, olive oil, garlic, chilli, salt, and pepper. I blend until smooth and creamy, tasting and adjusting as I go. I always trust my taste buds.
I toss the pasta with the avocado dressing while it’s still slightly warm. That helps it soak up flavour.
I fold in the corn, red onion, coriander, and cheese gently so everything stays vibrant.
I finish with an extra squeeze of lime and a drizzle of olive oil, then I step back and admire that bowl of green, golden goodness.
How I Serve It at Home
At home, I serve this salad straight from a big bowl in the middle of the table. I let everyone help themselves. I pair it with grilled chicken, burgers, or just crusty bread. Sometimes I add extra chilli flakes for the adults and keep it mild for the kids.
When I want to make it feel special, I sprinkle extra cheese and coriander on top and serve it with cold drinks and sunshine if I can manage it.
Storage, Reheating & Make-Ahead Tips
I store leftovers in an airtight container in the fridge for up to two days. I press a piece of baking paper or cling film directly onto the surface to keep the avocado from browning.
I don’t reheat this salad because it tastes best cold or at room temperature. If it thickens in the fridge, I stir in a splash of lime juice or olive oil to loosen it.
I often make it a few hours ahead and let the flavours mingle. That makes it even better.
100-Word Short Version
This Avocado Street Corn Pasta Salad brings creamy, fresh, and comforting flavours together in one easy dish. I toss tender pasta with a smooth avocado dressing, sweet charred corn, red onion, coriander, and a hint of cheese. Every bite feels bright and satisfying. I love serving it at barbecues, picnics, and family dinners because it feeds a crowd and disappears fast. It’s simple to make, easy to prep ahead, and full of love, making it one of my favourite summer recipes.
Recipe Card Section
⏱️ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
🛒 Ingredients
- 300 g short pasta
- 2 ripe avocados
- 2 cups corn kernels
- 1 small red onion, finely chopped
- 2 cloves garlic
- Juice of 2 limes
- 3 tablespoons olive oil
- ½ teaspoon chilli flakes
- Salt and black pepper to taste
- ½ cup grated cheese
- ¼ cup fresh coriander
👩🍳 Instructions
- Cook pasta in salted water, drain, and cool slightly.
- Char corn in a hot pan until golden.
- Blend avocados, lime juice, olive oil, garlic, chilli, salt, and pepper.
- Toss pasta with dressing.
- Fold in corn, onion, cheese, and coriander.
- Adjust seasoning and serve.
📝 Notes
Use ripe avocados and fresh lime juice for best flavour.
🍽️ Nutrition
Creamy, filling, and balanced 💚
Avocado Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Avocado Street Corn Pasta Salad is creamy, fresh, and full of summer flavour. Tender pasta gets tossed in a smooth avocado dressing with sweet charred corn, lime, and herbs. It’s comforting, vibrant, and perfect for family meals, picnics, or barbecues.
Ingredients
- 300 g short pasta
- 2 ripe avocados
- 2 cups corn kernels
- 1 small red onion, finely chopped
- 2 cloves garlic
- Juice of 2 limes
- 3 tablespoons olive oil
- ½ teaspoon chilli flakes
- Salt and black pepper to taste
- ½ cup grated cheese
- ¼ cup fresh coriander
Instructions
- Cook the pasta in well-salted water until just tender, then drain and let it cool slightly.
- Heat a pan over medium-high heat and char the corn until golden.
- Blend the avocados, lime juice, olive oil, garlic, chilli flakes, salt, and pepper until smooth.
- Toss the warm pasta with the avocado dressing.
- Fold in the corn, red onion, cheese, and coriander.
- Taste, adjust seasoning, and serve.
Notes
Use ripe avocados for the creamiest texture. Store leftovers in an airtight container in the fridge for up to two days. Add extra lime juice if the salad thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
Conclusion
This Avocado Street Corn Pasta Salad holds everything I love about cooking. It feels generous, simple, and full of warmth. When I make it, I feel connected to the people I serve it to. I hope it brings a little sunshine into your kitchen too, wherever you are.