Grilled Corn Pesto Macaroni Salad with Pine Nuts and Parmesan
A fresh twist on classic macaroni salad featuring homemade pesto made from grilled corn kernels, scallions, pine nuts, and Parmesan cheese. The smoky sweetness of grilled corn combines with creamy mayonnaise and rich olive oil to create a vibrant summer side dish. Perfect for barbecues, potlucks, and outdoor gatherings when corn is at its peak. The coarse pesto texture adds wonderful contrast to the tender pasta, while the combination of whole and blended corn provides varied textures in every bite.
Ingredients
Instructions
- 1
Grill corn on the cob until charred and tender, then allow to cool completely and cut kernels off the cob
- 2
Transfer half the corn kernels, half the scallions, and all pine nuts and Parmesan cheese to a blender or food processor and pulse lightly to break up ingredients
- 3
Begin adding olive oil in a slow drizzle while continuing to pulse until you have a coarse paste
- 4
Transfer blender contents to a large bowl and add remaining corn kernels and scallions, mixing well
- 5
Season with salt and pepper to taste
- 6
Cook macaroni according to package directions and drain well
- 7
Add cooked macaroni and mayonnaise to bowl with corn pesto and toss to coat
- 8
Refrigerate until ready to serve
Tips
Grill corn with husks on for easier handling and better moisture retention during cooking.
Make the pesto ahead of time and let flavors meld in the refrigerator before adding to pasta.
Reserve some pasta cooking water to thin the salad if it becomes too thick after chilling.
Good to Know
Refrigerate covered for up to 3 days. Stir before serving as ingredients may separate.
Can be made up to 1 day ahead. Add pasta cooking water if mixture thickens too much.
Serve chilled or at room temperature as a side dish for grilled meats or barbecue.
Common Mistakes
Don't add hot pasta to mayonnaise mixture to avoid curdling
Drain pasta thoroughly to prevent watery salad
Substitutions
Dairy-Free Swaps
General Alternatives
better sauce holding
FAQ
Can I use frozen corn instead of fresh?
Yes, but fresh grilled corn provides the best smoky flavor. Thaw and pat dry frozen corn before using.
How long will this keep in the refrigerator?
The salad will keep for up to 3 days covered in the refrigerator, though it's best within 24 hours.
Can I make this dairy-free?
Replace Parmesan with nutritional yeast and use vegan mayonnaise for a dairy-free version.