Ingredients
Units
Scale
- 4 corn cobs (in husk) (roasted)
- 1 purple onion (chopped)
- 10 oz package cherry tomatoes (sliced)
- 2 large mozzarella balls (cubed)
- 6 oz jar pesto
- 2 tbsp balsalmic vinegar
- 1 lb orecchiette pasta (opt for bowtie, macaroni, other small pastas)
- fresh basil leaves
Instructions
- Preheat oven to 350°F and start prepping to make your pasta. Fill up a large pot with water over high heat and start cooking pasta according to box instructions.
- Once oven is preheated, place corn cobs straight on rack in oven and cook for 30 minutes. Continue to monitor pasta. Once pasta is cooked, strain all water out of the pot. Add a little olive oil or butter and stir around and set aside to cool.
- Once corn cobs are cooked, remove them from the oven and cool for a couple minutes. Remove the husk and cut the corn off the cob. Put corn in a bowl and place in the fridge to cool while you cut the rest of your veggies and mozzarella.
- On a cutting board, chop onion, slice cherry tomatoes and mozzarella. If you want thicker chunks like in this salad, slice your mozzarella ball into 8ths (like a pie) and then cut each 8th three or 4 times in the opposite direction to make chunks.
- Once pasta and corn are cooled and vegetables and cheese are chopped, you can start to assemble your salad.
- Pour pesto on pasta and stir to coat every piece. Drizzle balsamic vinegar over pasta and toss in onion, corn, mozzarella. Top with sliced cherry tomatoes and fresh basil. Serve and enjoy!
Notes
Want the charred look on the corn but don’t want to grill? There are two ways to get that charred look.
- Turn oven on broil and place corn cobs (husks removed) back in oven for a couple minutes minutes, carefully monitoring them. You can rotate them every minute or so to get an even char.
- Stove Top: This only works if you have a gas oven with open flame. Remove the husks from the corn and turn a gas burner on your oven. Take one stalk in a pair of metal tongs and move the cob back and forth over the flame, roasting it over the stovetop flame (like a marshmallow). There may be some sparking of popping kernels so be very careful if you choose to char this way.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner, Lunch, Main Course
- Cuisine: American