Empty My Fridge
Pasta Salad You Need at Your Next Cookout
Ingredientes
- Pasta8 oz
- Butter2 cdas.
- Sweet corn4 tazas
- Salt¾ cdtas.
- Mayonnaise⅔ tazas
- Sour cream⅓ tazas
- Lime2 cdas.
- Sugar1 ½ cdtas.
- Chili powder½ cdtas.
- Garlic powder½ cdtas.
- Black pepper¼ cdtas.
- Red onion · finely diced½ tazas
- Cottage cheese · grated½ tazas
- Cilantro · finely chopped¼ tazas
- Jalapeño · finely diced2 cdas.
Preparación
- 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.
Resumido del vídeo de Sugar Spun Run. Míralo para los detalles.
Más recetas con
CebollaPastaCebolla moradaLimaNata agriaMaíz dulceRequesón cottage
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.