Street Corn Pasta Salad

Street Corn Pasta Salad

Salad Ingredients:

1 ½ tbs Salt

1 lb Fusilli Pasta

1 tbs Olive Oil

4oz Arugula

1 12oz bag Blackened Corn, thawed

1 Red Onion, chopped

8oz Cherry Tomatoes, cut in half

1 Jalapeño Pepper, diced

1 Avocado, diced.

1 cup Cotija or Feta Cheese

1 lb Shrimp, marinated & grilled, recipe below

Cilantro, lime and avocado for garnish, optional

 

Dressing Ingredients:

4 tbs Olive Oil

6 tbs plain Greek Yogurt  or Sour Cream

4 tbs Mayonnaise

3 tbs Lighthouse Keeper’s Jalapeño Hot Sauce or more for extra heat

½ tsp Chili Powder

½ tsp Cumin

¼ tsp Cayenne Pepper

1 tbs Cape Cod Saltworks Chipotle Lime Sea Salt

1 lime, juice and zest

Shrimp Marinade Ingredients:
½ cup Lighthouse Keeper’s Raw Honey

1 tbs Cape Cod Saltworks Chipotle Lime Sea Salt

2 tbs Olive Oil

2 Limes, juice and zest

¼ cup Lighthouse Keeper’s Jalapeño Hot Sauce

Instructions:

Start by making the marinade for the shrimp, combine all shrimp marinade ingredients in a small bowl. Place raw shrimp in a zip lock bag, and add marinade. Place in the refrigerator and let chill for about 4 hours, up to 24 hours.

Bring a medium sauce pot of water and salt to a boil and cook pasta, about 8 mins, drain, drizzle with olive oil and set aside to cool.

Next make the dressing for the salad, combine all dressing ingredients in a small bowl and mix well to combine. Set aside

In a large bowl, combine cooked pasta, arugula, corn, diced red onion, sliced cherry tomatoes, Jalapeño, avocado and cheese.

Remove shrimp from the fridge, place them on skewers and grill until filly cooked, brush while grilling with marinade if desired.

While the shrimp cool, dress the salad mixture then add shrimp on top.

Garnish with cilantro, fresh lime and avocado if desired, and serve chilled.