Grilled Corn Summer Pasta Salad
Grilled Corn Summer Pasta Salad
raw material
6 servings
Pasta Salad
- 2 ears of corn
- olive oil, for brushing your teeth
- 8 ounces dry cat ear pasta (225 grams), cooked according to package directions
- 2 cups cherry tomatoes (400 g)
- ½ cup red onion (75 g), diced
- 1 avocado, diced
Cilantro Lime Vinaigrette
- 1 ½ cups fresh cilantro (60 g)
- â…“ cup olive oil (80 ml)
- 3 tablespoons lime juice
- 1 clove garlic, roughly chopped
- ½ teaspoon paprika
- 2 teaspoons honey
- salt, to taste
- Appropriate amount of pepper
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Nutritional Information
View information
- Calories 406
- Fat 21g
- Carbohydrates 49g
- Fiber 5g
- sugar 8g
- 8g protein
An estimate based on a serving size.
Prepare
- Microwave the corn on a microwave-safe plate for 7 minutes. Remove from the microwave and hold the corn with a rag. Then use a serrated knife to cut off the bottom end. Slide the corn out of the husks. It should come out easily with no silky string mess.
- Brush corn with olive oil and place on a cast iron griddle or outdoor grill over medium-high heat. Roast for 5-6 minutes per side, until the kernels are slightly charred.
- Insert the narrow end of the ear of corn into the center hole of the pan. Holding the corn steady in one hand, use a serrated knife to saw off the kernels. The kernels will fall into the pot for easy collection.
- Make the Cilantro Lime Vinaigrette: Place the cilantro, olive oil, lime juice, garlic, paprika, honey, salt, and pepper in a food processor and blend until smooth.
- In a large bowl, add pasta, corn, tomatoes, red onion, avocado, and balsamic vinegar and toss to combine.
- enjoy!