Ingredients
6
6 servings
- •2 ears corn
- •olive oil, for brushing
- •8 oz dried orecchiette pasta, cooked according to package instructions
- •2 cups quartered cherry tomatoes
- •½ cup diced red onion
- •1 avocado, diced
- •1 ½ cups fresh cilantro
- •⅓ cup olive oil
- •3 tablespoons lime juice
- •1 clove garlic, roughly chopped
- •½ teaspoon chili powder
- •2 teaspoons honey
- •kosher salt, to taste
- •freshly ground black pepper, to taste
Instructions
- Microwave the corn on a microwave-safe plate on high power for 7 minutes. Remove from the microwave. 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, stringy 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 the 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, combine the pasta, corn, tomatoes, red onion, avocado, and vinaigrette and toss until evenly incorporated.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 298
- Carbohydrate: 31g
- Fat: 18g
- Fiber: 3g
- Protein: 5g
- Sugar: 7g
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