Creamy Macaroni and Grilled Corn Salad

Creamy Macaroni and Grilled Corn Salad

  • Preparation 20 min
  • Cooking 15 min
  • Servings 6

Categories

Ingredients

    • 3/4 lb (340 g) macaroni
    • 2 ears corn, shucked (see note)
    • 1/3 cup (75 ml) sour cream
    • 1/3 cup (75 ml) mayonnaise
    • 2 tsp (10 ml) Dijon mustard
    • 1 tsp (5 ml) lemon juice
    • ¼ tsp sweet paprika
    • 1 cup (120 g) celery, thinly sliced
    • 2 green onions, thinly sliced
    • 2 Lebanese cucumbers, sliced into thin rounds on a mandoline

Preparation

Note from Ricardo

The ears of corn can be replaced with 2 cups (300 g) frozen corn kernels. In this case, blanch the kernels with the macaroni for 2 minutes. Drain and let cool, then skip to step 4.

Personal Note