Empty My Fridge
Pasta Salad You Need at Your Next Cookout
Zutaten
- Pasta8 oz
- Butter2 EL
- Mais4 Tassen
- Salt¾ TL
- Mayonnaise⅔ Tassen
- Sour cream⅓ Tassen
- Lime2 EL
- Sugar1 ½ TL
- Chili powder½ TL
- Garlic powder½ TL
- Black pepper¼ TL
- Red onion · finely diced½ Tassen
- Cottage cheese · grated½ Tassen
- Cilantro · finely chopped¼ Tassen
- Jalapeño · finely diced2 EL
Zubereitung
- Boil a large pot of well-salted water. Cook the pasta until al dente, drain well and put it in a large bowl.
- Heat a cast iron skillet over medium-high heat. Melt the butter, add the corn and cook, stirring now and then, for about 5 to 8 minutes until charred in spots. Sprinkle with salt, stir, take off the heat and add to the pasta. Let it cool slightly.
- In a separate bowl, whisk together the mayonnaise, Mexican crema, lime juice, sugar, chili powder, garlic powder, salt and black pepper until fully combined.
- Add the onion, cotija, cilantro and jalapeño to the corn and pasta, pour the dressing over and stir until evenly coated.
- Serve warm or cold. Sprinkle with chili powder before serving, or offer chili powder and/or Tajin on the side.
Zusammengefasst aus dem Video von Sugar Spun Run. Schau es dir für die Details an.
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