Grilled Corn Pasta Salad with Creamy Lemon Dressing

Name: Grilled Corn Pasta Salad with Creamy Lemon Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 4 ears of corn (husked); 250 g short pasta (such as rotini); 250 g cherry tomatoes (halved); 1 cup basil leaves (torn); 100 ml mayonnaise; 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest (finely grated); 1 tbsp olive oil; 1 tsp honey; 1 clove garlic (minced); Salt and pepper to taste

35 min 6 servings Easy

All Recipes

Grilled Corn Pasta Salad with Creamy Lemon Dressing

This grilled corn pasta salad combines charred corn, juicy cherry tomatoes, and fresh basil in a creamy lemon dressing. Perfect for a summer barbecue.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Grilled Corn Pasta Salad is the perfect dish to bring to a summer barbecue or family gathering. The combination of smoky grilled corn, sweet cherry tomatoes, and fragrant basil brings a burst of freshness to your table. Tossed with a creamy lemon dressing, this salad is both light and satisfying. Corn is a versatile ingredient, and when grilled, it takes on a deliciously smoky flavour that pairs beautifully with the tangy and creamy dressing. This salad is not only easy to prepare but also a delightful way to showcase seasonal produce.

Ingredients

Servings

Salad Ingredients

Dressing Ingredients

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.

Pro tip: Rinse the pasta with cold water to stop the cooking process and cool it down quickly.

Prep the corn

Heat a grill or grill pan over medium-high heat. Brush the corn with olive oil and season with salt.

Pro tip: Ensure the grill is hot to achieve nice grill marks and char.

Grill the corn

Place the corn on the grill and cook, turning occasionally, until charred on all sides, about 10-12 minutes. Remove from the grill and let cool.

Pro tip: Use tongs to turn the corn easily without burning your hands.

Make the dressing

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, olive oil, honey, and garlic. Season with salt and pepper to taste.

Pro tip: Adjust the lemon juice and honey to taste for your preferred balance of tang and sweetness.

Combine salad ingredients

Cut the grilled corn kernels off the cobs and place them in a large bowl. Add the cooked pasta, cherry tomatoes, and basil.

Pro tip: Use a sharp knife to easily slice the kernels from the cob.

Toss the salad

Pour the dressing over the salad ingredients and toss gently to combine. Ensure everything is well coated.

Pro tip: Taste and adjust seasoning with more salt and pepper if needed.

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Tips & Tricks

<ul><li>Use fresh corn for the best flavour and texture.</li><li>Cook the pasta al dente to avoid a mushy salad.</li><li>Grill the corn until nicely charred for a smoky taste.</li></ul>

Serving Suggestions

Serve this Grilled Corn Pasta Salad alongside grilled meats or fish for a complete meal. It pairs well with a crisp white wine or a refreshing iced tea. You can make this salad a few hours in advance—just keep it refrigerated until serving. Leftovers can be stored in an airtight container in the fridge for up to three days, making it a great option for meal prep. Just give it a good stir before serving to redistribute the dressing.