1 Tablespoon butter
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
- Combine corn, 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.
- Combine cilantro, chipotle and may on food processor and puree.
- Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.
-Chipotle 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.
-This recipe is a downsized version of the restaurant version so some amount may require slight adjustments.