Grilled Corn Pasta Salad with Hot Lime Dressing

  • Author: Emily Weeks, RDN, LD
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6-8 1x


All of your favorite tastes of summer in one salad! Fresh corn, ripe avocado, sweet cherry tomatoes, and a spicy kick from jalapeno.  All tossed with al dente fusilli pasta and hot lime dressing.



  • 3 ears fresh corn
  • 1 Tbsp. olive oil
    4 cloves garlic, minced
  • 1 jalapeno or serrano pepper, minced
  • 1 zucchini, sliced into half-moons
  • 16oz Sprouts Brand Fusilli pasta
  • 1 small bunch fresh cilantro, minced
    ½ small pack of chives, minced
  • 1 pint cherry tomatoes, halved
  • 1 avocado, small diced
  • Hot Lime Dressing:
    • 4 small limes, juiced
    • ¼ cup honey
    • ½ tsp chili-garlic sauce
    • ½ tsp garlic powder
    • 1 tsp salt
    • Freshly cracked black pepper


  1. Shuck the ears of corn. Preheat a grill to high heat and add corn. Cook, turning often until slightly charred and cooked through, about 10 minutes. Set aside to cool. Once cool, use a knife to carefully remove the kernels from the cob. Add to a large bowl.
  2. Preheat a small skillet over medium heat. Add olive oil, garlic, and jalapeno. Cook until garlic is fragrant, about 1 minute. Add zucchini and stir-fry until zucchini is tender, 5-7 minutes. Remove from heat and add to the bowl with the corn.
  3. Cook pasta according to package directions. Drain and rinse under cool water and add to the bowl.
  4. Fold in cilantro, chives, cherry tomatoes, and avocado.
  5. In a small bowl, whisk together the lime juice, honey, chili-garlic sauce, and spices. Pour over the pasta salad and toss gently to combine.
  6. Refrigerate for at least an hour before serving.

  • Category: pasta salad
  • Cuisine: american

Keywords: grilled corn pasta salad, pasta salad