Our family loves to cook. We're always trying new recipes. The only problem is that when you try so many recipes, it's hard to keep track of them all! So, we're going to post and share our recipe favorites here--both old and new.
Sunday, July 9, 2017
Crowd Pleasing Mexican Pasta Salad
As the title suggests, this pasta salad with a definite crowd pleaser and fan favorite. We hope you enjoy it as much as we did!
Mexican Street Corn Pasta Salad
Ingredients:
1 lb. uncooked pasta (we used macaroni)
1 tablespoon butter
3 ears fresh sweet corn, husks removed
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
1 package (1 oz) taco seasoning mix
1 can (4.5 oz) chopped green chiles
1/4 cup crumbled queso fresco cheese
Directions:
Cook and drain pasta as directed on package. Cool 10 minutes.
While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
Refrigerate about 4 hours or until chilled before serving.
Source: Betty Crocker. You can find it here.
Notes: Everyone went back for seconds with this pasta salad. Good stuff.
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