3ears sweet cornkernels cut from the cobs (about 2 cups)
2clovesgarlicsliced
3tablespoonsfresh oregano leaves
½tablespooncrushed red pepper flake
2cupsgrape tomatoeshalved
2tablespoonsextra-virgin olive oil
1avocadosliced and diced
1cupfeta cheese crumbles
1lbsfresh cooked chorizosliced
handful fresh cilantrosnipped
Instructions
Bring a large pot of haevily salted water to a boil. Add the pasta and cook until just al dente, stirring often so that it doesnt stick. Reserve 1 cup of the pasta water, and drain the rest. Set aside.
Meanwhile, in a large skillet, heated to medium-high, add the olive oil and corn, spreading into a single layer.
Let the corn cook until browned, no stirring, for about 2 minutes. Reduce heat to medium and add the garlic, oregano, a heavy pinch salt and cook 1 minute.
Stir in the red pepper flakes, and half of the reserved pasta water and cook 1 minute longer.
Add the cooked pasta to the pan, stiring the noodles into the sauce, add the remaining pasta water if needed, but keep in mind this is a pasta salad and a little more EVOO is yet to come.
Off heat, stir in the tomatoes and extra virgin olive oil. Cover and cool in fridge.
When ready to serve, toss in sliced avocado, feta cheese, chorizo, and cilantro.