Ingredients
- 1
- lb uncooked pasta
- 1
- tablespoon butter
- 3
- ears fresh sweet corn, husks removed
- 1/2
- cup mayonnaise
- 1/4
- cup chopped fresh cilantro leaves
- 1
- package (1 oz) Old El Paso™ original taco seasoning mix
- 1
- can (4.5 oz) Old El Paso™ chopped green chiles
- 1/4
- cup crumbled queso fresco cheese
Directions
Directions
- Cook and drain pasta as directed on package. Cool 10 minutes.
- While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
- Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
- Refrigerate about 4 hours or until chilled before serving.
Source: Betty Crocker
~@~@~@~@~
Rhonda in MO
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Posted by: Rhonda <rhondagray5666@att.net>
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Another Great Group of *~ Beth ~*
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