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Hi! I'm Laura DeGroot, The Caffeinated Woman

Summer's Perfect Salad

Published about 2 months ago • 2 min read

Summer is NOT OVER.

Summer technically lasts three full months. It isn't determined by school administrators who tell kids how many days they need to be in school. Daylight and dark have to be equal to mark the official end of summer which will happen the day after my birthday ~ September 22.

Since summer is not over, you must make this salad at least once between now and September 22. I have a saying, "don't should on yourself and don't should on other people." So I will not say, you should make this salad. I am saying you must.

This recipe comes in multiple forms and names, here I shall call it a Summer Charred Corn Pasta Salad because charred corn and the pasta are the main ingredients. This is my favorite salad of the summer.

You know food is my love language, so I wouldn't make a big deal out of anything less than delicious. You also know, if you were coming over and requested this - I'd make it for you. I'd also make it if you broke your leg and were unable to cook for yourself. But you don't all live that close so the next best thing is to share this recipe with you.

When summer is over, I will just call it Charred Corn Pasta Salad. But since summer IS NOT OVER, please do something really nice for yourself and the people you love - make this salad before summer is over.

You are welcome.

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Charred Corn Summer Pasta Salad

Servings: 8 Prep time: 25 min Cook time: 11 min

SALAD:

10 oz bowtie pasta

2 cups fresh or frozen corn

1 cup fresh cilantro, lightly chopped

1 large avacado diced

1/2 cup red onion diced

1 cup cubed extra sharp cheddar cheese

DRESSING:

½ cup whole milk greek yogurt

½ cup mayonnaise

4 tbsp lime juice (fresh is best)

Zest from two limes

½ tsp cumin

2 tsp chili powder

½ tsp salt

¼ tsp pepper

DIRECTIONS:

Bring a medium pot of water to boil. When the water is boiling, add a tsp of salt and the uncooked pasta. Cook for 9-11 minutes or according to package directions until al dente. Drain pasta and rinse with cold water until pasta is completely cool.

Combine the yogurt, mayonnaise, lime zest, lime juice, chili powder, salt, and pepper in a small bowl. Whisk until smooth.

To the bowl of cooked and cooled pasta, add corn kernels, cilantro, avocado, red onion, and cheddar cheese. Pour dressing over the salad ingredients then gently stir to combine.

Optional:

Char the fresh or frozen corn by placing a large cast-iron skillet over medium-high heat. Put 1 tbls of olive oil in the hot pan and swirl it around, then add corn and cook until the corn gets a toasty char, about 5-7 minutes. Remove the corn from the skillet let it cool to room temperature.

Trader Joes has a delicious Roasted Corn in their freezer section. Other grocery stores often carry fire roasted sweet corn in the freezer too.

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Here is a LINK to the printable recipe of

​Charred Corn Summer Pasta Salad

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Question(s) of the month?

I am looking at getting a bread machine...again. I may have given one away when we moved from Colorado to Florida all those years ago. But JR LOVES BREAD, and I make soup and bread for my delightful small group ladies regularly, so I am considering trying one again.

Do you have one? Do you recommend it? What brand?

Hit Reply and send me your answers, comments and suggestions.

Happy Summer Friends

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May you be nourished. May you share with others. May the hunger of your body and soul be satisfied.

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Hi! I'm Laura DeGroot, The Caffeinated Woman

Food is my love language. I want to feed hungry people. So this year I've created a fusion of food for your body and food for your soul. This will be a year of delicious recipes I'm making now combined with relatable reflections divine readings from the book of John. If you consume what I'm preparing, you'll be nourished. That's a promise. Join me if you're hungry.

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