Creamy Corn And Tomato Pasta Salad Recipes

Steps:

• Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

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.

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
• In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Steps:

• In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
• Meanwhile, whisk the vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the olive oil until thick and smooth. Whisk in the shallot and lemon zest.
• Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool, then cut off the kernels.
• Add the pasta, corn, tomatoes, fennel slices and fronds to the vinaigrette. Stir in the basil and season with salt and pepper; toss to coat. Gently fold in the goat cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
• Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
• Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

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!

Steps:

• In a large bowl combine corn, tomatoes and red onion.
• In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
• Just before serving, pour dressing over corn mixture and toss.
• Try serving with recipe#369273.