I was delighted to find some fresh sweet corn at the store and knew I needed to take full advantage of it by keeping it fresh and not overdoing it.  Some was boiled and eaten off of the cob, some was cut off the cob and frozen because even though fresh corn is best, fresh frozen corn is about 100 times better than canned corn.  


And some was turned into this salad.  I loved that this recipe highlighted the corn in its raw, crunchy capacity. I also just love beautifully colorful salads.





With the addition of a new door behind our kitchen that lets in extra streams of sunlight and this corn and pasta salad I felt like I was experiencing a little bit of real summer in our house.





Corn and Pasta Salad with Homemade Ranch Dressing

From Food Network


  • 4 ounces gemelli pasta
  • 1 small garlic clove
  • Kosher salt and freshly ground black pepper
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup buttermilk
  • 2 teaspoons cider vinegar
  • 1 scallion, minced
  • 2 small ears fresh corn
  • 8 ounces grape tomatoes, preferably mixed heirloom, halved
  • 1/4 small red onion, thinly sliced lengthwise
  • 4 cups baby arugula *I had no arugula at the time.  Instead I shredded some brussels sprouts and tossed them in raw
  • 2 slices bacon, cooked until crisp in the microwave, and crumbled

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.

Add comment

Security code

Chicago Web Design Company