Street Corn Pasta Salad (Gluten-free, dairy-free)
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Gluten-free Street Corn Pasta Salad - Dairy-free, nut-free, with vegan and egg-free options. EASY, perfect BBQ side or main dish salad.

I didn’t think I liked pasta salad, but this Street Corn Pasta Salad won me over! It’s full of flavor with grilled corn and a creamy chipotle dressing, but is easy to make. Perfect for a BBQ or potluck!

Why We Love This Street Corn Pasta Salad

  • This salad is allergen-friendly, as it is gluten-free, dairy-free, nut-free, with egg-free and vegan options! But, it’s a salad everyone will enjoy and no one will guess is gluten-free.
  • Next, it can be a easy side or a dinner salad! This pasta salad is a fantastic side dish for any meal. Or, add in protein of choice to make it a dinner salad! I love adding in grilled chicken like my Blackened Chicken or you can add in canned rinsed black beans for a vegan or plant-based option.
  • Also, it’s a great make ahead dish or meal prep. This Street Corn Pasta Salad stays good in the fridge for up to a week. Make a batch at the beginning of the week and eat it for lunch through out – perfect for meal prep! Or, if you are going to or hosting an event, make it ahead of time for less stress the day-of. 
  • Finally, it’s easy to make! The hardest part is just taking the time to grill the corn. Though you can substitute canned corn in a time-crunch, I recommend the grilled corn for the best flavor. 

Gluten-free Street Corn Pasta Salad - Dairy-free, nut-free, with vegan and egg-free options. EASY, perfect BBQ side or main dish salad.

Ingredients

  • Pasta – Choose a pasta that works for your dietary needs. Need a grain-free pasta? Use a cassava flour pasta such as Jovial Cassava Flour Pasta. Just need a gluten-free pasta? We love Banza pasta, which you can find at Walmart. It is made from chickpeas and has an added 11g of protein per serving. I also recommend Banza if you are making this pasta salad vegan or as a dinner salad, as it will add a plant-based protein boost.
  • Ears of corn – Grilled corn is the star of the show in this dish. I highly recommend using fresh corn and taking the time to grill it. If you don’t have a grill or are in a time crunch, you can use 3 cups or drained canned sweet corn.
  • Pico de gallo – This fresh-style store-bought salsa with chopped tomatoes, onion, jalapeno, and cilantro adds a lot of flavor without you having to do a bunch of chopping! I find this in the produce aisle. I don’t recommend substituting a jarred salsa instead.
  • Cilantro – Fresh cilantro, finely chopped to give this salad a fresh pop of flavor.
Dressing Ingredients
  • Mayo – I keep this budget-friendly by starting the dressing with a batch of my 5-Ingredient Whole30 Mayo. But, you can also buy a Whole30 compatible mayo such as this one from Primal Kitchen for a more convenient option. NEED EGG-FREE OR VEGAN OPTION? Start with an eggless mayo. Here is one from Primal Kitchen that is Whole30 + Vegan or, if you are not on a Whole30, you can find a Vegan mayo such as this one from Walmart.
  • Salt – Regular table salt.
  • Chipotle chili powder or chili powder – Chipotle chili powder will gives this salad a mild but delightful kick. I can find it at my local Walmart here. But, if you can’t find it, traditional chili powder will work.
  • Paprika
  • Lime zest and juice from a fresh lime – Zest the lime first and then juice. I used to hate zesting fruit until I got the right tool. I have this zester from Amazon and it makes this task so easy! I also use this handheld juice squeezer to make that job simple as well. 
  • Garlic powder – Granulated garlic or garlic powder both work equally well. 

How to Make Street Corn Pasta Salad

  • GRILL CORN: Preheat the grill to medium-high heat. Remove the husk from the ears of corn. Brush the ears of corn with ghee, vegan butter, or oil, sprinkle with salt and place directly on the grates. Watch closely and turn regularly to get a flavorful char but not burn it. Grill for 8-10 minutes. As the corn cooks, the natural sugars in it carmelize and intensifies. I highly recommend taking the time to grill corn for this salad!
  • Cook the pasta according to the instructions on the package.
  • While pasta is cooking, cut the corn off the cob. If you haven’t done that before, here is a good blog post on ways to do it
  • DRESSING: Make the dressing by whisking together all the dressing ingredients in a medium mixing bowl. 
  • Once pasta is cooked, drain and cool. Once cool, add pasta to the large bowl. Add dressing, corn, pico de gallo, and chopped cilantro. Stir until well combined. I also like to add some garlic salt on top, to taste.
  • Store in the fridge until ready to serve. Stays good covered in the fridge for up to 1 week.

Gluten-free Street Corn Pasta Salad - Dairy-free, nut-free, with vegan and egg-free options. EASY, perfect BBQ side or main dish salad.

Other Salads You Will Love

Need more whole-food salads? Here are some of our favorites, all of which are gluten-free + dairy-free!

Gluten-free Street Corn Pasta Salad - Dairy-free, nut-free, with vegan and egg-free options. EASY, perfect BBQ side or main dish salad.

Street Corn Pasta Salad

An easy flavorful dish with the flavors of street corn in a gluten-free dairy-free pasta salad!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine Mexican
Servings 10 cups
Calories 213 kcal

Ingredients
 

Dressing

Instructions
 

  • GRILL CORN: Preheat the grill to medium-high heat. Remove the husk from the ears of corn. Brush the ears of corn with ghee, vegan butter, or oil, sprinkle with salt and place directly on the grates. Watch closely and turn regularly to get a flavorful char but not burn it. Grill for 8-10 minutes. As the corn cooks, the natural sugars in it caramelize and intensifies. I highly recommend taking the time to grill corn for this salad!
  • Cook the pasta according to the instructions on the package.
  • While pasta is cooking, cut the corn off the cob. If you haven't done that before, here is a good blog post on ways to do it
  • DRESSING: Make the dressing by whisking together all the dressing ingredients in a medium mixing bowl. 
  • Once pasta is cooked, drain and cool. Once cool, add pasta to the large bowl. Add dressing, corn, pico de gallo, and chopped cilantro. Stir until well combined. I also like to add some garlic salt on top, to taste.
  • Store in the fridge until ready to serve. Stays good covered in the fridge for up to 1 week.

Notes

See the Ingredients section of the blog post above for more details on ingredients including substitutions. 
Nutrition information is calculated using chickpea Banza pasta and does not include the optional cotija cheese, or optional add-ins.

Nutrition

Calories: 213kcalCarbohydrates: 28gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 452mgPotassium: 135mgFiber: 4gSugar: 9gVitamin A: 437IUVitamin C: 8mgCalcium: 21mgIron: 3mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, kid-friendly, main dish, plant-based, side dish, whole30
Tried this recipe?Let us know how it was!

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