Creamy Spicy Grilled Corn and Pasta Salad

5m
Prep Time

20-30m
Cook Time

25m
Ready In

Recipe: #10112

July 16, 2013

Categories: Salads, Side Dishes, Orecchiette, Corn, Peppers, Mexican, Southwest, 5-Minute Prep, Cinco de Mayo, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Spicy, Mexican Dinner, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"This is a great side dish; and a perfect summer salad. Now, if you wanted; you could top this with grilled chicken and make this a main course too. One important note - I really feel that using fresh corn really does make a difference. Frozen corn just doesn't taste the same in this recipe. And sometimes, I like to garnish this with diced avocado and bacon. However, I don't like to add avocados to the salad, because they will brown if not eaten right away. They will not look pretty if left over night."

Original is 8-12 servings

Metric US

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Step by Step Method

Step 1

Note: I normally serve this as a side dish; however, by adding grilled chicken, you can easily make this as a main dish. The garnish is optional; but, it really makes it delicious! Just remember, NOT to mix the avocado in to the salad; it will brown overnight, which is - not what you want.

Step 2

Corn ... Personally, I love to grill the corn. The nice char on the corn really gives this the flavor you want for this salad. You can grill the corn in their husks or plain on the grill, which is what I do. Frozen corn, yes, you could use it; but, the flavor will NOT be the same.

Step 3

I simply brush the grill or grill pan with olive oil, and cook the corn 15-20 minutes until the corn is slightly tender, and it has nice grill marks. You want 2 1/2 cups which is approximately 4-5 ears (1/2-2/3 cup per ear). Once they are cooked, remove from the grill and set to the side to cool. Then, cut off the kernels.

Step 4

Chipotles in Adobo ... Open 1 (4 oz) can of chipotles, and puree it in a small food processor until smooth. Reserve 2 tablespoons for this recipe; and freeze the rest. I like to freeze them in a ice cube tray. Works perfect to use later on.

Step 5

Pasta ... Cook the pasta in plenty of salted water according to package directions until it is tender but firm. Drain, and rinse in cold water - yes, rinse. Then, set to the side to cool; and, add to a large serving bowl.

Step 6

Finish ... Mix the mayonnaise with the pureed chipotle, lime juice, and garlic; and, add to the pasta. Then, toss in the corn, scallions, cilantro, and a pinch of both salt and pepper; and mix to combine. After you have mixed the pasta, season once again with salt and pepper - to taste. Cover with plastic wrap, and refrigerate until ready to serve.

Step 7

Garnish ... If you want to garnish your dish ... this is the time. Dice the avocado and toss with fresh lime juice. Then top the salad with the avocado and diced bacon.

Step 8

Serve and ENJOY! ... As mentioned, this is a great side dish; but, add some grilled chicken and make it a main dish. A great summer salad.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For the best flavor, use fresh corn rather than frozen.
Make sure to squeeze lime juice on the avocado before serving to prevent it from browning.

Ingredient substitutions

Spinach instead of cilantro: Spinach is a great substitution for cilantro as it has a mild flavor and is a good source of vitamins A, C, K, and folate. It also adds a nice crunch and a vibrant green color to the salad.
Greek yogurt instead of mayonnaise: Greek yogurt is a healthier alternative to mayonnaise, as it is lower in fat and calories while still providing a creamy texture. It also adds a hint of tanginess to the salad that complements the spicy chipotle flavor.

Variations

Mexican Style Replace the chipotle in adobo with 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of smoked paprika. Add 1/2 cup of black beans to the salad. Replace the mayonnaise with sour cream. Replace the cilantro with 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh oregano.

Asian Style Replace the chipotle in adobo with 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar, and 1 teaspoon of soy sauce. Add 1/2 cup of edamame to the salad. Replace the mayonnaise with peanut butter. Replace the cilantro with 1/4 cup of chopped fresh mint and 1/4 cup of chopped fresh ginger.

Serve with

Grilled Chicken with Lemon and Garlic: This is the perfect accompaniment to the Creamy Spicy Grilled Corn and Pasta Salad. The grilled chicken is a great way to make the salad a main course. The lemon and garlic give the chicken a delicious, zesty flavor that pairs perfectly with the creamy and spicy flavors of the salad.

Roasted Asparagus with Balsamic Glaze: This is a simple yet flavorful side dish that pairs perfectly with the Grilled Chicken with Lemon and Garlic. The roasted asparagus is lightly seasoned with salt and pepper, and then drizzled with a balsamic glaze for a sweet and tangy flavor. The combination of the grilled chicken and the roasted asparagus is sure to be a hit!

FAQ

Q: How do I keep the avocado from browning?

A: To prevent the avocado from browning, do not mix it into the salad. Instead, dice it and toss it with fresh lime juice, then top the salad with it when ready to serve. Additionally, if you are not serving the salad right away, store it in the refrigerator until you are ready to serve.

Q: How do I store avocados?

A: Avocados should be stored at room temperature until they are ripe. Once they are ripe, they should be stored in the refrigerator to prevent them from spoiling. To check if an avocado is ripe, gently press it with your thumb. If it yields to the pressure, it is ripe.