Description
This delightful dish captures the essence of summer with its medley of grilled corn, fresh zucchini, and tangy lime dressing.
Ingredients
Scale
- 3 corn cobs
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 jalapeño or serrano chili, finely chopped
- 1 zucchini, cut into half-moons
- 16oz fusilli pasta
- 1 small bunch cilantro, finely chopped
- ½ small bundle of chives, finely chopped
- 1 pint cherry tomatoes, cut in half
- 1 avocado, diced small
- Spicy lime dressing:
- Juice of 4 small limes
- 1/4 cup honey
- 1/2 teaspoon chili-garlic paste
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Start by removing the husks and silk from the corn. Preheat your grill to high heat. Place the corn directly onto the grill and cook for about 10 minutes, turning regularly to achieve a nice char grill without burning. This method will imbue the corn with a smoky flavor that’s essential for this dish. Let the corn cool before carefully slicing the kernels off the cob using a sharp knife, adding them to a large mixing bowl.
- Heat a small skillet over medium heat and add a splash of olive oil. Into the shimmering oil, add the minced garlic and chopped jalapeno. Stir constantly until the garlic becomes fragrant, roughly a minute. Next, toss in the zucchini, stirring occasionally, and cook until it reaches tenderness, which is around 5-7 minutes. Remove from heat and transfer the sautéed veggies to the bowl with the corn.
- While sautéing the vegetables, boil your fusilli pasta following package instructions. Aim for al dente, as it will continue to soak up flavors from the dressing. Drain and rinse the pasta under cool water to halt the cooking process. Once adequately drained, add the pasta to the bowl containing corn and vegetables.
- To the existing mixture, gently fold in chopped cilantro, chives, cherry tomatoes, and small diced avocado. This step infuses the salad with vibrant hues and refreshing flavors, making every bite a taste of summer.
- In a small bowl, whisk together the lime juice, honey, chili-garlic sauce, and your chosen spices. Once well combined, pour the dressing over the pasta mixture. Gently toss the salad until every component is well coated, ensuring an even distribution of flavors.
- Allow the salad to chill in the refrigerator for at least an hour before serving. This resting period is vital for melding the flavors together. Serve chilled and enjoy this delightful fusion of textures and tastes that summer has to offer.
Notes
To prevent avocado browning, wait to add it until just before serving.
- Prep Time: 15-20 minutes
- Cook Time: 20-30 minutes
- Category: Salad
Nutrition
- Calories: 1200-1400 kcal
- Sodium: Varies based on added salt
- Protein: 20-25 g