Paleo Street Corn Pasta Salad

Discover a bold and refreshing twist on a classic favorite with this Paleo Street Corn Pasta Salad. Perfect for summer gatherings or a light weekday lunch, this recipe combines smoky, charred corn and creamy coconut milk yogurt dressing with the satisfying texture of grain-free pasta, such as cassava or almond flour options. A zesty blend of lime juice, smoked paprika, and nutritional yeast (for a cheesy flavor without the dairy) elevates every bite, while fresh cilantro, jalapeño, and avocado add vibrant flavor and texture. Ready in just 25 minutes, this salad is paleo-friendly, gluten-free, and dairy-free, making it a versatile and health-conscious crowd-pleaser. Serve it chilled or at room temperature for a wholesome dish bursting with flavor!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Cook the grain-free pasta according to the package instructions. Drain, rinse under cold water, and set aside to cool completely.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gently fold in the diced avocado. Be careful not to mash the avocado while mixing.

Step 6

Taste and adjust seasoning if necessary (add more lime juice, salt, or smoked paprika to your liking).

Step 7

Chill the salad in the refrigerator for at least 20 minutes before serving for the flavors to meld together.

Step 8

Serve cold or at room temperature. Garnish with extra cilantro and a sprinkle of smoked paprika, if desired.

Nutrition Facts

Serving size	(1064.1g)

Amount per serving	% Daily Value*
Calories	1374.0

Total Fat 71.6g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1260.9mg	0%
Total Carbohydrate 180.9g	0%
Dietary Fiber 29.6g	0%
Total Sugars 19.0g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 226.4mg	0%
Iron 10.1mg	0%
Potassium 2103.0mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 8.5%

Carbs: 48.4%