Charred Corn Pasta Salad
This summery salad is bright and colorful, and is a great way to use any extra ears of corn that you may find yourself with thanks to the abundance of the season. You can boil the corn or steam it in a basket or, if fresh corn is out of season, use 2 cups of frozen corn, thawed out and ready to eat.
Our Corn on the Cob Seasoning is smoky and warm with chiles and black pepper, and gives this salad a surprising depth. Enjoy this cool salad on the back deck, with a few New York Style Hot Dogs or some Santa Maria Barbecue. Or make it the main part of a light dinner, served with Zucchini Bruschetta Boats and a nice piece of crusty bread.
8 ounces small dried pasta, like bowties or rotini
3 ears of corn, boiled or steamed and cut from the cob
2 teaspoons olive or vegetable oil
1 Tablespoon Corn on the Cob Seasoning
½ cup green onion, chopped
½ small red onion, chopped
½ small red bell pepper, chopped
½ small yellow bell pepper, chopped
½ cup parsley, chopped
1 cup cheddar cheese, shredded
½ cup mayonnaise
2 teaspoons fresh lemon juice
1. Cook the pasta to package directions, drain and let cool completely.
2. Boil or steam corn. Let them get cool enough to handle, then cut the kernels off the cob.
3. Heat a skillet to med high heat and add the oil.
4. Add corn kernels to the hot pan. Cook 5-6 minutes, until corn has started to char slightly.
5. Toss Corn on the Cob Seasoning over corn and mix until fully combined.
6. Remove from heat and let the corn cool completely
7. In a large bowl, combine the green onion, red onion, red and yellow bell peppers, parsley, cheddar cheese, mayonnaise, and lemon juice. Mix thoroughly.
8. Add pasta and corn to the vegetables. Stir everything together.
9. Keep refrigerated until you are ready to serve.
