Best 2 Grilled Corn Pasta Salad Recipes

Indulge in a vibrant and refreshing Grilled Corn Pasta Salad, a delightful dish that captures the essence of summer. This salad combines the smoky sweetness of grilled corn with the al dente texture of pasta, tossed in a zesty vinaigrette dressing for a symphony of flavors. An explosion of colors and textures awaits, with tender cherry tomatoes, crisp red onions, and fresh basil adding vibrant hues and aromatic layers. Feta cheese crumbles offer a tangy contrast, while a hint of garlic and Dijon mustard adds depth and complexity. Discover this simple yet sensational salad, perfect for potlucks, picnics, or a light and flavorful meal. Explore variations like the tangy Lemon-Herb Dressing option or the creamy Avocado-Lime Dressing for a luscious twist.

Let's cook with our recipes!

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

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.
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.
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.
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.
In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

GRILLED CORN PASTA SALAD

Grilled Corn Pasta Salad image

A perfect warm-weather salad, this colorful dish is especially tasty when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 large ears sweet corn in husks
1-1/2 cups uncooked penne pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. , Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. , In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 382mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before using.
To grill the corn, preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
Once the corn is cooked, cut the kernels off the cob. You can use a sharp knife or a corn cob stripper.
To make the dressing, whisk together the mayonnaise, sour cream, lime juice, cilantro, and chili powder. Season with salt and pepper to taste.
Toss the cooked corn, pasta, dressing, and remaining ingredients in a large bowl. Serve immediately or chill for later.

Conclusion:

Grilled Corn Pasta Salad is a delicious and refreshing summer dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover grilled corn. The salad is packed with flavor and texture, thanks to the combination of sweet corn, tender pasta, creamy dressing, and fresh herbs. It is a surefire crowd-pleaser that everyone will love.