This creamy, smoky Mexican Street Corn Einkorn Pasta Salad brings summer flavor to the table with charred corn, fresh veggies, avocado, and a guajillo-lime dressing. The star is our organic einkorn fusilli, its spirals catch every bit of the creamy sauce while adding the rich, nutty depth that only real ancient-grain pasta can deliver. Perfect for potlucks, weeknight dinners, or make-ahead lunches.
Why use Einkorn Fusilli?
Our Organic Einkorn Fusilli is made from 100% regeneratively grown, stone-milled einkorn grown right here on our family farm in Idaho. Einkorn has a simpler gluten structure that many people find easier to digest. The bronze-cut process creates a rough, porous surface that holds onto creamy dressings and sauces far better than smooth supermarket pasta. Slow-dried at low temperatures, it keeps more of the grain’s natural flavor, fiber, and nutrients intact. The result is pasta that tastes better, feels more satisfying, and comes with the peace of mind that it’s certified organic, glyphosate-free, and grown the way food should be.
Pro tips for success
- Don’t overcook the pasta. Einkorn cooks faster and is more delicate than modern wheat pasta—start checking at 2–3 minutes and aim for a firm al dente bite.
- Char the corn and garlic well. A little extra color under the broiler deepens the smoky flavor that makes this salad special.
- Blend the dressing until completely smooth. The charred garlic and guajillo chilies need a good spin to create that silky, restaurant-style sauce.
- Make it ahead. The flavors improve after an hour (or overnight) in the fridge. Stir before serving and add a squeeze of fresh lime if it thickens.
- Keep the avocado for last if prepping early so it stays bright and fresh.
Ingredients
- 2 Cups Dry Einkorn Fusilli Pasta
- 2 Cups of Corn Fresh or Frozen
- ½ Cup Sliced Cucumber
- ¼ Cup Sliced Red Onion
- ½ Cup Cubed Avocado
- ½ - ¼ Cup Minced Fresh Cilantro
- ½ Cup of Shredded Cheese
Spice Rub
- â…” teaspoon Salt
- â…” teaspoon Black Pepper
- â…” teaspoon Paprika
Dressing
- ½ Cup Mayo
- ½ Cup Sour Cream
- 3 Cloves Charred Garlic
- 2 Gaujillo Chillies or two-three teaspoons chili powder
- ¼ teaspoon Salt
- The Juice of One Lime
- 1 Tablespoon Water
Instructions
- Boil Pasta According to package instructions. Once cooked, rinse with cold water and set aside to cool.
- Toss corn in spice rub. Place on a baking sheet with Garlic cloves for sauce and broil in the oven until each piece is lightly charred. Time will vary depending on whether you use frozen or fresh corn and oven heat. Once charred remove the pan from the oven aside to cool.
- Remove seeds from gujillo chillies and lightly warm them on a frying pan or skillet. Using a small blender or immersion blender, combine all dressing ingredients, including charred garlic and blend until smooth. If it looks too thick, add up to a Tablespoon of water.
- Prepare chopped vegetables and shredded cheese and place them in a mixing bowl. Add pasta, corn and dressing and mix until combined.
- Serve with extra lime juice if desired and enjoy!
