Mexican Corn Pasta Salad Recipe by Dapur Sinolin
30 MNT preparation
30 MNT total
Portion 6
Can’t get enough of your life? We also. So we provide this summer side ready for this picnic, which is filled with all the advantages of Mexican street corn: mayo, chili powder, cotija, cilantro, and lime juice, with the added bonus of salad in the mix
Ingredients:
- 20 ml of Sinolin oil
- 1 cup of pasta
- ½ cup mayonnaise
- 1 lime juice (about 3 tablespoons)
- ¼ teaspoon of hot sauce
- 1 tsp teaspoon of chili powder
- 2 cups of Cascadian Farm ™ frozen organic sweet corn (from a 16ounce bag)
- ½ cup crushed Cotija cheese
- ¼ cup of freshly chopped coriander leaves
Hint:
- Fill a 3 liter pot 2/3 full of water; hot to boil. Add pasta (from the salad mixture box). Simmer 13 minutes, stirring occasionally. Rinse with cold water, drain well.
- Meanwhile, in a large bowl, stir in the mayonnaise mixture, lime juice, spicy sauce, and chili powder. In a 10-inch nonstick skillet, cook the frozen corn for 5 to 10 minutes over medium heat until it is hot through and slightly charred on all sides.
- Stir cooked pasta, corn, Cotija cheese, Mexican Corn Pasta Salad Recipeand coriander leaves into the seasoning mixture. Serve immediately, or cover and chill. Top with corn chips (from a mixed salad box) before serving.
