Street Corn Pasta Salad With Grilled Shrimp

By Cape Cod Life Publications | August 4, 2025

Street Corn Pasta Salad With Grilled Shrimp

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Course: Fish/Seafood, Salads, Side Dishes

Ingredients

Salad Ingredients

  • 1 1/2 tbs salt
  • 1 lb fusilli pasta
  • 1 tbs olive oil
  • 4 oz arugula
  • 1 12 oz bag blackened corn thawed
  • 1 red onion chopped
  • 8 ozs cherry tomatoes cut in half
  • 1 jalapeño pepper diced
  • 1 avocado diced
  • 1 cup cotija or feta cheese
  • 1 lb shrimp, marinated and grilled recipe below
  • cilantro, lime and avocado for garnish optional

Dressing Ingredients

  • 4 tbs olive oil
  • 6 tbs plain Greek yogurt or sour cream
  • 4 tbs mayonnaise
  • 3 tbs Lighthouse Keeper's Jalapeño Hot Sauce or more for extra heat
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tbs Cape Cod Saltworks Chipotle Lime Sea Salt
  • 1 lime, juice and zest

Shrimp Marinade Ingredients

  • 1/2 cup Lighthouse Keeper's Local Raw Honey
  • 1 tbs Cape Cod Saltworks Chipotle Lime Sea Salt
  • 2 tbs olive oil
  • 2 limes, juice and zest
  • 1/4 cup Lighthouse Keeper's Jalapeño Hot Sauce

Instructions

  • Combine all shrimp marinade ingredients in a small bowl. Place raw shrimp and marinade in a resealable bag and refrigerate for about 4 hours, up to 24 hours.
  • Bring a medium sauce pot of water and salt to a boil and cook pasta, about 8 mins, drain, drizzle with olive oil and set aside to cool.
  • Make the salad dressing, combining all ingredients in a small bowl and mix well to combine. Set aside.
  • Place marinated shrimp on skewers and grill until fully cooked, brush with extra marinade if desired.
  • While the shrimp cool, assemble the salad in a large bowl. Combine cooked pasta, arugula, corn, diced red onion, sliced cherry tomatoes, jalapeño, avocado and cheese. Dress the salad and add cooked shrimp on top.
  • Garnish with cilantro, fresh lime, avocado and jalapeño hot sauce.

Notes

This recipe is provided by Lighthouse Keeper's Pantry (as seen in Cape Cod LIFE July/August 2025).
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