ROASTED CORN PASTA SALAD
1 Tablespoon cooking oil
½ cup diced red onion
1 ½ cups frozen corn
4 ½ cups uncooked fusilli
1 cups mayo
1 bunch cilantro roughly stemmed
2 Tablespoons chipotle puree
Salt to taste
onions, butter and oil and roast in a 400 degree oven until onions are
translucent and tender. Remove from oven and cool in refrigerator.
Cook fusilli as
directed and cool under running water.
chipotle and may on food processor and puree.
corn/onion mix and puree ingredients. Add salt to taste.
puree is canned chipotle peppers usually found in the Mexican section of most
grocery stores. Before using place the contents of the can in a food processor
and puree well.
recipe is a downsized version of the restaurant version so some amount may
require slight adjustments.