Description
A refreshing vegetarian grilled corn pasta salad topped with hot lime dressing.
Ingredients
Scale
- 3 ears fresh corn, husked
- 1 Tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 1 jalapeno, minced (or serrano pepper for substitution)
- 1 zucchini, sliced into half-moons
- 16 oz Sprouts Brand Fusilli pasta, gluten-free
- 1 small bunch fresh cilantro, minced
- 1/2 small pack of chives, minced
- 1 pint cherry tomatoes, halved
- 1 avocado, small diced
- 4 small limes, juiced
- 1/4 cup honey
- 1/2 tsp chili-garlic sauce
- 1/2 tsp garlic powder
- 1 tsp salt
- Freshly cracked black pepper to taste
Instructions
- Grill Corn Until Charred: Start by heating your grill to high. Place the fresh corn cobs on the grill and grill for about 10 to 15 minutes, turning occasionally. The corn is ready when the kernels are nicely charred and fragrant. Avoid leaving them too long to prevent burning.
- Cook Pasta Al Dente: Boil a pot of water, add your gluten-free fusilli pasta, and cook it until it is just al dente, tasting after about 7 minutes. This prevents overcooking, which can lead to mushiness.
- Rinse & Cool Pasta: Once the pasta is done, drain it and rinse it under cool water to stop the cooking process and help keep it from clumping together.
- Prepare Hot Lime Dressing: In a small pot, heat up honey, lime juice, chili-garlic sauce, and a pinch of salt over medium heat. Stir until well mixed and warmed through, but do not let it boil as this can affect the balance of flavors.
- Chop Veggies & Combine: While preparing the dressing, chop up the zucchini and any additional veggies you want for the salad. Add them into a large bowl with the cooled pasta and grilled corn, ensuring to maintain vibrant colors.
- Drizzle & Toss Salad: Pour the hot lime dressing over the salad and gently toss everything together while the dressing is still warm. This helps meld the flavors. Avoid overmixing to prevent mushing up the veggies.
- Chill Before Serving: Cover the salad and let it chill in the fridge for at least an hour to allow the flavors to develop fully.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Allow the salad to chill for at least an hour before serving to enhance the flavors. Use fresh corn for best flavor and texture.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve with grilled chicken or steak for a complete meal. Pair with a light white wine for a refreshing drink. Include crusty bread on the side for extra texture.
- Recipe Variations: Replace avocado with diced cucumbers for a crunchier texture. Substitute honey with agave syrup for a vegan option. Add crumbled feta cheese for a tangy flavor boost.
- Ingredient Notes: Fresh corn is essential for the best flavor and texture. Consider using serrano pepper if you prefer less heat than jalapeno.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg