Kernel Panic
Cilantro Lime Pasta Salad with Roasted Corn and Avocado
30 minutes
Serves 4
DinnerMexicanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Think of this as Mexican street corn taking a gap year in Italy and returning with an appreciation for the fine art of the cold pasta salad. You’ll learn how to build a tangy cilantro-lime vinaigrette and coax maximum flavor from corn with a hot skillet.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain and rinse under cold water to cool completely.
- 02While the pasta cooks, cut the kernels from the corn cobs. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until golden and lightly blistered, about 4–5 minutes. Set aside to cool.
- 03In a large bowl, combine lime zest and juice, 2 tbsp olive oil, chopped cilantro, minced garlic, honey, and a good pinch of salt and pepper. Whisk well to make the vinaigrette.
- 04Add cooled pasta, roasted corn, red onion, and avocado to the bowl with the vinaigrette. Toss gently to combine, making sure the avocado stays mostly intact.
- 05Crumble cotija cheese over the salad and toss one more time. Taste and adjust salt and pepper if needed. Serve chilled or at cool room temperature.
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