Empty My Fridge
Pasta Salad You Need at Your Next Cookout
Ingredientes
- Pasta8 oz
- Butter2 colheres de sopa
- Sweet corn4 xícaras
- Salt¾ colher de chá
- Maionese⅔ xícara
- Sour cream⅓ xícara
- Lime2 colheres de sopa
- Sugar1 ½ colher de chá
- Chili powder½ colher de chá
- Garlic powder½ colher de chá
- Black pepper¼ colher de chá
- Red onion · finely diced½ xícara
- Cottage cheese · grated½ xícara
- Cilantro · finely chopped¼ xícara
- Pimenta jalapeño · finely diced2 colheres de sopa
Modo de preparo
- 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 do vídeo de Sugar Spun Run. Assista para ver os detalhes.
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CebolaMacarrãoCebola roxaLimãoCreme azedoMilhoQueijo cottage
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.