Grilled Corn and Jalapeno Salad

Add some spice to your pasta with this recipe featuring freshly grilled seasonal vegetables

Grilled Corn and Jalapeno Salad
Photo: Susan Hoy

Serves 4

Recipe Ingredients

  • 1 fusilli pasta package (400 g)
  • 1 large zucchini
  • 3 cobs of corn 
  • 2 cups cherry tomatoes, halved
  • ½ cup red onion, thinly sliced
  • ½ bunch cilantro, chopped
  • ½ jalapeno pepper, minced
  • 2 garlic cloves, minced
  • 3 Tbsp. olive oil
  • 2 limes, juiced
  • 1 ½ tsp. coriander
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. Mexican oregano, optional

Recipe Directions

Cook pasta in salted water until just before al dente. Drain, rinse and set aside for the noodles to dry. 

Cook corn in boiling water for 10 minutes or until tender. Drain and transfer cobs to a large mixing bowl. Season with smoked paprika, Mexican oregano and a sprinkling of salt & pepper. Drizzle with a touch of olive oil. Grill on a preheated BBQ or grill pan until lightly charred, turning frequently. Set aside to cool. Once cooled remove kernels from cob, maintaining as many large chains of corn as possible. Separate the intact chains of corn from loose kernels.

Slice zucchini two or three times lengthwise, depending on the thickness of the zucchini. Lightly season with salt and pepper then grill to create char lines on each side being careful to not overcook. Set aside with corn to cool. Slice each piece in half lengthwise then cut on an angle, making diamond shapes.

In a large mixing bowl combine pasta, loose corn kernels, zucchini diamonds, cherry tomato halves, and thinly sliced red onion. 

In a separate bowl combine chopped cilantro, jalapeno, garlic, olive oil, lime juice, coriander, salt, and pepper. Toss to mix well. Once tossed, gently add reserved chains of charred corn and refrigerate to chill for one hour before serving. 

Nutrition facts per serving: Calories 210; protein 5 g; fat 12 g; carbs 26 g. 

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