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See 5 recipes Download free cookbookCharred Corn, Tomato and Lime Pasta Salad
Charred Corn Pasta Salad
A bright make-ahead pasta salad with skillet-charred corn, juicy tomatoes, scallions, cilantro, and a punchy lime dressing. It travels well and serves a neighborhood-sized crowd.
Prep Time:25 minCook Time:20 minTotal Time:45 minServings:12Difficulty:Easy
This pasta salad is built for a warm-weather potluck. Sweet corn gets a smoky edge in a hot skillet, while cherry tomatoes and lime keep every forkful fresh enough to sit beside barbecue, baked beans, or rich sliders.
Cooking the pasta just past al dente helps it stay tender after chilling. Dressing it while it is still slightly warm also lets the lime, garlic, and cumin season the pasta instead of merely coating the outside.
The salad can be assembled several hours ahead and travels easily in a covered bowl. Hold back a little cilantro and a handful of tomatoes for a fresh garnish just before it reaches the buffet.
If the salad has absorbed the dressing while chilling, loosen it with another squeeze of lime and a drizzle of olive oil. Serve it cool rather than ice-cold so the corn, tomato, and spices remain vivid.
Nutrition (per serving)
Calories:310 kcal
Protein:7 g
Carbs:43 g
Fat:13 g
Directions
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1
Bring a large pot of well-salted water to a boil. Add the rotini and cook until just tender, about 1 minute longer than the package's al dente time.
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2
Meanwhile, whisk 1/2 cup olive oil with the lime juice, lime zest, garlic, cumin, smoked paprika, 1 1/2 teaspoons salt, and black pepper in a large serving bowl.
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3
Drain the pasta thoroughly, then add it to the dressing while still warm. Toss until evenly coated and let stand for 10 minutes, stirring once.
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4
Heat a large cast-iron or heavy skillet over high heat. Add the remaining olive oil and the corn in an even layer.
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5
Cook the corn without stirring for 2 minutes, then toss and continue cooking for 4 to 6 minutes until browned in spots but still juicy. Season with the remaining salt.
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6
Spread the corn on a rimmed baking sheet and let it cool for 10 minutes so it does not wilt the herbs.
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7
Add the cooled corn, tomatoes, scallions, and three-quarters of the cilantro to the dressed pasta. Toss thoroughly and taste for salt and lime.
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8
Cover and chill for at least 30 minutes or up to 8 hours. Let stand at room temperature for 15 minutes, toss again, and garnish with the remaining cilantro before serving.
Ingredients
- Rotini Pasta:1 1/2 lb
- Fresh Corn Kernels:4 cups
- Cherry Tomatoes, Halved:3 cups
- Scallions, Thinly Sliced:6 stalks
- Fresh Cilantro Leaves, Chopped:1 cup
- Extra-Virgin Olive Oil:2/3 cup
- Fresh Lime Juice:1/2 cup
- Lime Zest:2 tbsp
- Garlic, Finely Grated:2 cloves
- Ground Cumin:1 tsp
- Smoked Paprika:1 tsp
- Kosher Salt:2 tsp
- Black Pepper:1/2 tsp
Tips & Notes
- Frozen corn can be used without thawing; cook it in two batches so it chars instead of steaming.
- Reserve 2 tablespoons of lime juice and a drizzle of olive oil to refresh the salad just before serving.
- For clean transport, pack the garnish separately and add it when the salad reaches the potluck table.
