Grilled Corn and Avocado Pasta Salad
| 1 min read
Total Time:
45 minutes
Prep Time:
20 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
3 ears corn
spray oil
salt and pepper to taste
1 avocado, diced
2 cups orecchiette or bowtie pasta, cooked
1 cup cherry tomatoes, halved
1⁄4 cup cotija cheese
3 green onion stalks, chopped
1⁄3 cup olive oil or light mayonnaise
1 lime, juiced
1 tsp. honey
1⁄3 cup cilantro, chopped
1 pinch red pepper flakes
Instructions
Step 1
Cook pasta according to package instructions.
Step 2
Preheat grill to medium. Oil grates to prevent sticking. Once hot, add corn.
Step 3
Spray or brush corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from grill and let cool.
Step 4
Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the avocado, pasta, cherry tomatoes, cotija cheese and green onions.
Step 5
In a separate bowl, whisk mayonnaise, lime juice, honey, cilantro and red pepper flakes. Season with salt and pepper to taste.
Step 6
Drizzle dressing over the corn salad and mix until well combined.
