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
Scale
- 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