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Grilled Corn Pasta Salad with Hot Lime Dressing
All of your favorite tastes of summer in one salad! Fresh corn, ripe avocado, sweet cherry tomatoes, and a spicy kick from jalapeno. All tossed with al dente fusilli pasta and hot lime dressing.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 3 ears fresh corn
- 1 Tbsp. olive oil
- 4 cloves garlic minced
- 1 jalapeno or serrano pepper minced
- 1 zucchini sliced into half-moons
- 16 oz Sprouts Brand Fusilli pasta
- 1 small bunch fresh cilantro minced
- ½ small pack of chives minced
- 1 pint cherry tomatoes halved
- 1 avocado small diced
Hot Lime Dressing:
- 4 small limes juiced
- ¼ cup honey
- ½ tsp chili-garlic sauce
- ½ tsp garlic powder
- 1 tsp salt
- Freshly cracked black pepper
Instructions
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Shuck the ears of corn. Preheat a grill to high heat and add corn. Cook, turning often until slightly charred and cooked through, about 10 minutes. Set aside to cool. Once cool, use a knife to carefully remove the kernels from the cob. Add to a large bowl.
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Preheat a small skillet over medium heat. Add olive oil, garlic, and jalapeno. Cook until garlic is fragrant, about 1 minute. Add zucchini and stir-fry until zucchini is tender, 5-7 minutes. Remove from heat and add to the bowl with the corn.
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Cook pasta according to package directions. Drain and rinse under cool water and add to the bowl.
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Fold in cilantro, chives, cherry tomatoes, and avocado.
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In a small bowl, whisk together the lime juice, honey, chili-garlic sauce, and spices. Pour over the pasta salad and toss gently to combine.
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Refrigerate for at least an hour before serving.