Paleo Street Corn Pasta Salad
Dive into the bold flavors of summer with this Paleo Street Corn Pasta Salad, a vibrant twist on a classic favorite that’s grain-free, dairy-free, and packed with satisfying textures. Made with tender grain-free pasta, charred sweet corn, creamy coconut milk yogurt, and a zesty lime dressing infused with smoky paprika and cumin, this recipe delivers a delicious balance of smoky, tangy, and fresh flavor. Crunchy red onions, minced jalapeño, and cilantro add bursts of freshness, while avocado lends a creamy touch. Perfect as a side dish or a light main course, this paleo-friendly pasta salad is quick to prepare, ready in under 30 minutes, and ideal for meal prepping or entertaining. Garnish with extra cilantro and smoked paprika for an irresistible finishing touch!
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Recipe Information
Ingredients
- 8 ounces Grain-free pasta (e.g., cassava or almond flour pasta)
- 2 cups Fresh corn kernels (approx. 3 medium ears)
- 0.5 cup Coconut milk yogurt (unsweetened)
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.25 cup Red onion, finely chopped
- 1 medium Jalapeño, seeded and minced
- 1 medium Avocado, diced
- 2 tablespoons Nutritional yeast (optional, for a cheesy flavor)
Instructions
Cook the grain-free pasta according to the package instructions. Drain, rinse under cold water, and set aside to cool completely.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the corn kernels and sauté until lightly charred, about 5-7 minutes. Stir occasionally for even cooking. Remove from heat and let cool.
In a large mixing bowl, whisk together the coconut milk yogurt, lime juice, 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper. This will be the dressing.
Add the cooled pasta, charred corn, red onion, chopped cilantro, jalapeño, and nutritional yeast (if using) to the mixing bowl with the dressing. Toss everything together until evenly coated.
Gently fold in the diced avocado. Be careful not to mash the avocado while mixing.
Taste and adjust seasoning if necessary (add more lime juice, salt, or smoked paprika to your liking).
Chill the salad in the refrigerator for at least 20 minutes before serving for the flavors to meld together.
Serve cold or at room temperature. Garnish with extra cilantro and a sprinkle of smoked paprika, if desired.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 5.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
