Grilled Corn Pasta Salad Recipes

SUMMER SALAD WITH GRILLED CORN

Steps:

• Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain.
• Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.
• Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives.
• Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour.
• Top with chopped avocado before serving.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

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!

CORN PASTA SALAD

Steps:

• Cook tortelllini according to pacakge directions. Drain and cool.
• While you're cooking the tortellini, heat a griddle to medium high heat. Spray with nonstick cooking spray. Grill the zucchini and squash about 3-5 minutes per side (depending on thickness). Cool then dice.
• Mix together tortelllini, diced squash and zucchini, diced bell pepper, tomatoes and corn.
• Place all dressing ingredinets in a mason jar. Cover and shake until emulsified. Pour over salad. Toss to coat.
• Chill and serve within 2 days.

GRILLED CORN PASTA SALAD WITH LIME CREMA DRESSING

Steps:

• In a small bowl, whisk together all dressing ingredients and set aside.
• Remove husks from the corn, parboil if desired, and cook on the grill rotating each side every few minutes until corn is cooked, tender and lightly charred. Remove from the grill and cut of the cob.
• In a large salad bowl, layer in your arugula, red onion, tomatoes, avocado, feta cheese, grilled corn and cooked pasta. Top with the dressing and mix to combine. Enjoy cold!

GRILLED CORN PASTA SALAD

Steps:

• In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, garlic powder, salt & pepper. Set the bowl aside while you cook your macaroni and corn.
• Fill a large stockpot 3/4 full of water and bring to a boil.
• Add in your pasta and cook to package directions for al dente (usually 8 to 12 minutes).
• Once cooked, drain and rinse under cold water.
• Drain again and add to your mixing bowl.
• Toss to combine with the dressing mixture.
• Grill your corn on the BBQ in the husks for approx 10 min & then remove from husks & grill another 7-10 minutes
• Once cooked, cut off cob & add to your bowl of other ingredients.
• Add the tomatoes, beans and cheese.
• Toss gently until all ingredients are combined and well distributed throughout.
• Cover and place in refrigerator for at least 1 hour prior to serving.

GRILLED CORN PASTA SALAD

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.

GRILLED TOMATO AND CORN PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
• Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
• Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.