Pasta Salad

Grilled Corn Summer Pasta Salad

Name: Grilled Corn Summer Pasta Salad
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 ear corn; 0 olive oil; 225 gram dried orecchiette pasta; 400 gram quartered cherry tomatoes; 75 gram diced red onion; 1 avocado; 60 gram fresh cilantro; 80 milliliter olive oil; 3 tablespoon lime juice; 1 clove garlic; ½ teaspoon chili powder; 2 teaspoon honey; 0 kosher salt; 0 freshly ground black pepper

dessertsnackdinnerVeganVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-Free

Ingredients

corn2 ear
olive oil0
dried orecchiette pasta8 oz
quartered cherry tomatoes1 lb
diced red onion2¾ oz
avocado1
fresh cilantro2 oz
olive oil5½ tbsp
lime juice3 tablespoon
garlic1 clove
chili powder½ teaspoon
honey2 teaspoon
kosher salt0
freshly ground black pepper0

Instructions

1
Microwave the corn on a microwave-safe plate on high power for 7 minutes.
2
Remove from the microwave.
3
Grip the corn with a dish towel, then cut off the bottom end with a serrated knife.
4
Slide the corn out of the husk.
5
It should come out fairly easily with none of the silky, stringy mess.
6
Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat.
7
Grill for 5-6 minutes on each side, until the kernels are slightly charred.
8
Insert the narrow end of an ear of corn into the center hole of a Bundt pan.
9
Holding the corn steady with one hand, saw off the kernels with the serrated knife.
10
The kernels will fall into the pan for easy collection.
11
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.
12
In a large bowl, combine the pasta, corn, tomatoes, red onion, avocado, and vinaigrette and toss until evenly incorporated.
13
Enjoy!