Mexican Street Corn Pasta Salad
Street corn just became a potluck favorite in this simple pasta salad.
Ingredient
- 1 lb uncooked pasta
- 1 tablespoon butter
- 3 ears fresh sweet corn, husks removed
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/4 cup crumbled queso fresco cheese
Direction
- 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.
