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Grilled Corn Summer Pasta Salad

by Rachel Gaewski featured in 7 Nights of Pasta

Under 30 min

Inspired by wellplated.com

Under 30 min

Ingredients

for 6 servings

Pasta Salad

  • 2 ears corn
  • olive oil, for brushing
  • 8 oz
    dried orecchiette pasta, cooked according to package instructions (225 g)
  • 2 cups
    cherry tomato (400 g)
  • ½ cup
    red onion, diced (75 g)
  • 1 avocado, diced

Cilantro-Lime Vinaigrette

  • 1 ½ cups
    fresh cilantro (60 g)
  • ⅓ cup
    olive oil (80 mL)
  • 3 tablespoons
    lime juice
  • 1 clove garlic, roughly chopped
  • ½ teaspoon
    chili powder
  • 2 teaspoons
    honey
  • salt, to taste
  • pepper, to taste
    Calories 261
    Fat 6g
    Carbs 46g
    Fiber 3g
    Sugar 8g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  1. Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  2. Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  3. Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  4. Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  5. In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  6. Enjoy!
 

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