Roasted Corn Pasta Salad

October 6, 2020
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
  1. 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.
  2. Cook fusilli as directed and cool under running water.
  3. Combine cilantro, chipotle and may on food processor and puree.
  4. 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.