Ingredients
- 3 cups roasted corn kernels
- 1 (12 oz) box tricolor rotini pasta
- 1 small red onion, finely diced
- 1 large red pepper, finely diced
- 1 bunch cilantro, finely choppedx
- 1 cup queso fresco, crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 2 tbsp chili powder
- 2 tbsp dried chives
- 1 tbsp garlic, finely minced
- 2 tsp lime zest
- 2 tsp chipotle powder (optional)
- 2 tsp kosher salt
Instructions
1.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and cool completely.
2.
In a large bowl whisk together the mayonnaise, sour cream, chili powder, dried chives, garlic, chipotle powder, and salt.
3.
Add the cooled pasta and toss until evenly coated.
4.
Reserve a few tablespoons of the cilantro, corn, red pepper, and queso fresco for topping.
5.
Fold the corn, red pepper, red onion, lime zest, cilantro, and queso fresco into the pasta mixture.
6.
Transfer to a serving bowl and top with the reserved corn, pepper, cilantro, and queso fresco.
7.
Just before serving, drizzle with lime juice and toss lightly.
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