Directions:
- 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 mayo in 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.47 Kcal (1873 kJ) | ||
| Calories from fat | 185.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 32% | |
|---|---|---|---|
| Cholesterol | 21.78mg | 7% | |
| Sodium | 310.79mg | 13% | |
| Potassium | 54.87mg | 1% | |
| Total Carbs | 55.39g | 18% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 9.87g | 20% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 282.97 Kcal (1185 kJ) | ||
| Calories from fat | 117.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 32% | |
|---|---|---|---|
| Cholesterol | 13.77mg | 7% | |
| Sodium | 196.54mg | 13% | |
| Potassium | 34.7mg | 1% | |
| Total Carbs | 35.03g | 18% | |
| Sugars | 3.21g | 20% | |
| Dietary Fiber | 1.96g | 12% | |
| Protein | 6.24g | 20% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.9mg | 8% | |
| Calcium | 18.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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