Grilled Corn Summer Pasta Salad

This colorful pasta salad is the perfect addition to any summer gathering. The grilled corn adds a smoky flavor to the dish while the fresh vegetables and herbs keep it light and refreshing.

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   In a large bowl, combine the pasta, corn, tomatoes, red onion, avocado, and vinaigrette and toss until evenly incorporated.

6. 6

   Enjoy!

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