Grilled Corn Pasta Salad Recipes

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 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!

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.

KATE'S GRILLED CORN SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
• Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
• Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

EASY GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
• Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.