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

hands-on:
20 mins
total:
1 hr 20 mins including chilling
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; total fat 25g; saturated fat 6g; polyunsaturated fat 12g; monounsaturated fat 6g; cholesterol 25mg; sodium 518mg; potassium 189mg; carbohydrates 20g; fiber 2g; sugar 3g; protein 6g; trans fatty acidg; vitamin a 378IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 50mcg; vitamin b12mcg; calcium 107mg; iron 1mg.

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