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This festive pasta salad features five ears of corn: Three help form a velvety base for the oil-free dressing, while the other two get cut into planks, giving the dish a cool appearance. (Don’t worry if they break up a little.) 

For even more ways to put the summertime staple to delicious use, check out our roundup of Finger-Licking Corn Recipes

Confetti Corn Pasta Bowl

Ingredients

  • 5 ears sweet corn, husks and silks removed
  • 1 small clove garlic
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon-style mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups dried whole wheat rotini or penne pasta (12 oz.)
  • 1½ cups frozen shelled edamame
  • 1 medium zucchini or yellow summer squash, trimmed and spiral sliced (2 cups)
  • 2 cups halved red and/or yellow grape tomatoes
  • 1½ cups coarsely chopped orange bell pepper
  • ¼ cup chopped fresh basil and/or Italian parsley

Instructions

  1. Make Creamy Corn Dressing: Cook 5 ears of the corn in enough boiling water to cover 2 minutes; drain. Cool slightly. Reserve two ears for Step 3. From other three ears, cut corn from cobs. In a blender combine corn, garlic, and ½ cup water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and sea salt and freshly ground black pepper to taste. Set aside.
  2. Cook pasta according to package directions, adding edamame the last 2 minutes of cooking; drain. Rinse with cold water until cooled; drain again. Snip zucchini noodles into 2-inch lengths.
  3. In a large bowl combine pasta mixture, zucchini, tomatoes, bell pepper, and basil. Add half of the Creamy Corn Dressing; toss to coat. Cut remaining corn from cobs into planks. Top pasta mixture with corn planks. Pass remaining dressing.

Comments (31)

(4.27 from 11 votes)
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Phil Taylor2 days ago
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I think it would help to explain what is meant by CORN PLANKS.

jackie1 day ago
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PHIL I THINK A CORN PLANK IS WHEN THE CORN IS TOGETHER AND NOT SEPARATE INDIVIDUAL KERNELS. LOOK AT THE PICTURE TO SEE WHAT THE CORN LOOKS LIKE AND YOU WILL SEE WHAT I MEAN. I AM MAKING THIS DISH TONIGHT. HOPEFULLY, IT COMES OUT GOOD.

Julie2 days ago
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I wanted so badly to love this. Great reviews and it looks so beautiful! I’d probably give it a 3.5 stars. It was very tedious for me to make. The flavor was just very mild. I ended up adding some cumin as another person suggested. It wasn’t bad by any means, I just don’t know if I’d make it again given the time I put in.

Julianne2 weeks ago
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Yummy! This was a perfect summertime dinner. I added extra garlic (3 cloves) and topped it with a handful of chopped basil. It probably could’ve used some red onion and will add that next time. Will make again 🙂

Sharon3 weeks ago
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I made this on Sunday, OMG, so dee-lish! It makes a ton, so be sure to invite your friends over to share!

Tam to Cook4 weeks ago
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I love this salad! I didn’t measure everything to the “T” but I eye balled it. It turned out great! Love the flavors….

Anastasia Bertolet1 month ago
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This recipe makes a lot of servings and is colorful, healthy and delicious. Great for taking to a summer picnic or for dinner on a warm evening. My downloaded version was missing the instruction to cook the other two ears of corn, but I did anyway.

Kathy1 month ago
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I just made this. It was labor intensive for me but reall wanted to try that corn based oil free dressing! How much liquid was supposed to come through after draining the solids? I felt I may have diluted the flavors by getting too much liquid out of my corn. Nice flavor in any case but I may increase the garlic and add some cumin next time. Thank you!!

Elfriede1 month ago
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This was the bomb! I loved all the ingredients and the corn dressing was awesome! My husband loved it. This is a keeper. Thank you!

Ashley1 month ago
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This salad was delicious! I used frozen sweet corn for the dressing and frozen roasted corn for the salad since I didn’t have fresh. It was still amazing!

Kim B.1 month ago
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Definitely has potential. Lacked flavor so I modified with a little more salt, definitely more lemon (maybe even put some lemon zest in?), pepper and Dijon (for the dressing). The zucchini spirals are pretty, but difficult to eat with the recommended size. I say spiral then cut into one inch strips (which basically makes them julienned). Fresh herbs were great! Used chickpea pasta. Definitely a keeper, but with many bumped up spice modifications!

Kim B.1 month ago
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Also, I cut the tops and thick stalk off the bottom of my corn and peeled a couple of the layers of husk off. Microwaved them for 2 minutes, let sit long enough to handle then used them. One less pot, way easier and same crunch.

Felecia1 month ago
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The 2 ears of corn that you cut into planks are not cooked?

Katie1 month ago
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I have the app. First method instructions = COOK five ears of corn – get the APP it is awesome. We love it and it is reasonably priced – new recipes are always coming to my app. =love!

Patti Peebles1 month ago
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Recipe calls for 5 ears of corn. Directions say to boil 3 ears… and never says what to do with the other two, AND… in the little description at the top it says you use two for the dressing and 3 for the salad. Does no one check these before they print???
And yes, why can we add some to our planner but not all/most?

Pat1 month ago
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Delicious but needed a bit more flavor. I love the crunchiness. Added a few more seasonings. Great for a hot summer day. Definitely part of my salad club rotation.

Courtney Davison1 month ago
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Hi Patti, that was a mistake in the introduction. It should’ve said that three ears go into the dressing; two ears get cut from planks. It’s been updated now. Thank you for pointing that out.

becky1 month ago
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it says:Cut remaining corn from cobs into planks.

Alm1 month ago
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I suggest using the water you boiled the corn in for the pasta and also adding to the dressing

Karen Havran1 month ago
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Do you have the nutritional information for this recipe?

LeAnn1 month ago
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Let me add recipes for you posts on Instagram. I do have the planner but can’t always find what you’re showing

Steven, FOK Support4 weeks ago
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Hi LeAnn, thank you for your comment! Please note that Forks Meal Planner recipes are uniquely created for your FMP, while other Forks Over Knives resources (including this main website) feature their own unique recipes. If an FOK website recipe does not include the “Add to Meal Planner” button, please email support@forksmealplanner.com, and the FMP Support Team can make sure the button is added.

If you enjoyed the recipe, we hope you’ll reconsider your rating for the recipe respectively! For any technical support, the FMP team or FOK team (customerservice@forksoverknives.com) can best assist you.

LeAnn1 month ago
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I have the meal planner, but you are obviously trying to not give away anything away for free. I try to add recipes like this one to my planner but there is no option to do so most of the time. I may have it already but I have to go through 1000 recipes to find it. I find this most irritating.

Steven, FOK Support4 weeks ago
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Hi Leann and Becky, please note that Forks Meal Planner recipes are uniquely created for your FMP, while other Forks Over Knives resources (including this main website) feature their own unique recipes. FMP is a premium subscription service, while this main FOK website is a free website – accessible to all.

Forks Over Knives website recipes conveniently feature an “Add to Meal Planner” button, so you can upload these recipes into your Meal Planner. If a recipe does not have a button, please email the FMP team (support@forksoverknives.com) or the FOK team (customerservice@forksoverknives.com), and they can add it.

becky1 month ago
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It’s frustrating, isn’t it?

Alyssa1 month ago
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Looks like a great summer salad. Going to try it tonight. Do you really only boil the corn for 2 minutes? Seems short.

LB1 month ago
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You microwave the corn for two minutes while still in the husk (you can remove a couple of layers first).

Elfriede1 month ago
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I boiled all the corn to get the consistency i wanted.

MaryEllen B1 month ago
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Use Pinterest and you can save them. So appreciative of these recipes.

Alyssa1 month ago
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Thanks for the tip – I’ll give it a try

Susan1 month ago
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Corn tastes much more like it just came out of the garden when it is boiled just a very short time.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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