Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Grilled Corn and Avocado Pasta Salad
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.
