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Mexican Corn Macaroni Salad

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 1 lb macaroni pasta
  • 1 jalapeno diced
  • 24 oz frozen corn yellow or white or both
  • 2 oz cotija cheese crumbled found in the Mexican Cheese section
  • 1 lime juiced
  • 1 cup mayo homemade is best, link in blog post
  • 1 teaspoon garlic minced or paste
  • 2 teaspoons Mexican Hot Chili Powder or regular chili powder
  • 4 green onion chopped
  • 1/2 cup fresh chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 whole jalapenos, seeded and diced to add spice to this recipe (OPTIONAL)

Instructions

  • Cook macaroni according to package directions to al dente, rinse in cold water until pasta is cold.
  • Prepare homemade mayo recipe but replace the lemon juice or vinegar with lime juice or use store bought
  • Add to the mayonnaise: garlic, chili powder, salt and pepper
  • In cast iron skillet heat on high with a tablespoon of oil
  • Saute the jalapeno and corn, stir and cook on high until the corn is golden and browned nicely.
  • In a large bowl mix the macaroni, corn, and jalapeno with the mayo mixture, green onion, cilantro, cheese and additional lime juice.
  • top with Mexican hot chili powder, additional cheese, cilantro, lime and jalapeno slices.
  • Pasta salad recipes are great when made and refrigerated, it amplifies the flavor. Make the pasta the day before, mix the "dressing" with the pasta, and place it in the fridge overnight (or a few hours) for the best flavor. Mix the remaining ingredients the next day, chill, and keep in the fridge until ready to serve.