Thursday, June 13, 2013

Roasted Corn Pasta Salad

I found this recipe at The Farm Chicks.


1 TBsp butter (melted)
1 TBsp vegetable oil
1/2 cup onion (finely diced)
1 1/2 cup frozen corn
1 lb uncooked curly or twisty pasta (Gemelli or Fusilli)
1 cup mayonnaise
2 cups packed fresh cilantro (roughly stemmed)
2 TBsp chipotle puree

How to make it:

Preheat oven to 400 degrees.
Combine corn, onions, butter, and oil together on a baking sheet.
Using a spatula, mix together to coat the corn and onions.
Roast until the corn and onions begin to brown, about 15 minutes.
Once cooked, remove form oven and cool on cooling rack until ready to use.
Meanwhile, puree a can of chipotle peppers (use the whole can)
Once pureed, measure out 2 TBsp and set aside, reserve leftovers for later use.
Cook pasta according to package, drain and rinse with cold water.
Once pasta is completely drained, add into a large mixing bowl and set aside.
Combine cilantro, chipotle puree, and mayonnaise in a food processer.
Once combined add mixture to pasta bowl.
Add roasted corn and onions, stir to mix together.
Salt to taste.
Serve immediately and Enjoy!

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