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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I received this from the chef at my favorite restaurants. I now make this at home and for potlucks. This recipe is a downsized version of the restaurant version so some amounts may require slight adjustments. Ingredients:
1 tablespoon butter |
1 tablespoon cooking oil |
1/2 cup diced red onion |
1 1/2 cups frozen corn |
4 1/2 cups uncooked fusilli |
1 cup mayonnaise |
1 bunch fresh cilantro, roughly stemmed |
2 tablespoons pureed chipotle chiles |
salt |
Directions:
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 mayo in food processor and puree.
4. Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.
5. 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.
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