Roasted Chili Corn Pasta Salad Recipes

ROASTED CHILI CORN PASTA SALAD

Steps:

• Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
• Meanwhile, melt butter in large skillet on medium heat. Add corn; cook and stir 3 to 5 minutes or until lightly browned. Stir in Seasoning Mix. Cook 2 to 3 minutes. Add bell pepper, red onion and jalapeño peppers; cook and stir 3 to 4 minutes or until tender. Remove skillet from heat.
• Toss pasta, corn mixture and lime juice in large bowl until well blended. Garnish with Cotija cheese and cilantro.

WARM PASTA SALAD WITH ROASTED CORN AND POBLANOS

Steps:

• Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
• Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
• Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.
• Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
• Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
• Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.
• Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Steps:

• Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and 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 string mess.
• 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.
• 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 a serrated knife. The kernels will fall into the pan for easy collection.
• 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.
• In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
• Enjoy!

ROASTED CORN PASTA SALAD

Steps:

• Combine corn, onions, butter and oil and roast in a 400 degree oven until onions are translucent and tender. Remove from oven and cool in refrigerator.
• Cook fusilli as directed and cool under running water.
• Combine cilantro, chipotle and mayo in food processor and puree.
• Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.
• Chipotle puree is canned chipotle peppers usually found in the Mexican section of most grocery stores. Before using place the contents of the can in a food processor and puree well.

CORN PASTA SALAD

Steps:

• In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

GRILLED CORN PASTA SALAD

Steps:

• Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. , Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. , In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving.