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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