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In Mexico, grilled corn comes coated in mayonnaise, lime, cheese and cilantro. We just added pasta, plus lots of green onion for bite. It's a macaroni salad that's anything but basic.

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Servings:
14
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add corn; cook 4 minutes and remove with tongs. Drain on paper towels. Return water to a boil. Add pasta and cook beyond the al dente stage until slightly soft, about 12 minutes. Rinse with cold water and drain.

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  • Meanwhile, prepare a gas or charcoal grill for direct cooking over medium heat (or heat a grill pan over medium heat). Brush corn with oil. Grill, covered (or tented with foil if cooking indoors), 6 to 8 minutes, turning every 2 minutes, until corn is lightly charred. Remove from grill and let stand 5 minutes to cool. Cut kernels from cob.

  • In the bottom of a large bowl, whisk together mayonnaise, sour cream, the juice of two limes and the chipotle pepper. Season to taste with salt and black pepper. Add drained pasta, corn kernels, cheese, green onions and cilantro; toss to combine. Cover and chill at least 1 hour. Before serving, toss salad and taste for seasoning, adding extra lime juice, salt or pepper. Serve garnished with extra cheese.

Nutrition Facts

321 calories; fat 25g; cholesterol 25mg; saturated fat 6g; carbohydrates 20g; mono fat 6g; poly fat 12g; insoluble fiber 2g; sugars 3g; protein 6g; vitamin a 378.3IU; vitamin c 7.3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 49.5mcg; vitamin b12 0.3mcg; sodium 518mg; potassium 189mg; calcium 107mg; iron 0.9mg.
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