Mexican Corn Macaroni Salad

• Produce

  • 1/2 cup Cilantro, fresh
  • 4 Green onion
  • 1 Jalapeno
  • 1 Lime juiced

• Condiments

  • 1 tsp Garlic ( minced or paste
  • 1 cup Mayo

• Pasta & Grains

  • 1 lb Macaroni pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Mexican hot chili powder
  • 1/2 tsp Salt

• Dairy

  • 2 oz Cotija cheese

• Other

  • 24 oz Frozen corn (yellow or white or both

Found on createdby-diane.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 with lime juice ,recipe for homemade mayo here)
• 1 teaspoon garlic ( minced or paste)
• 2 teaspoons Mexican Hot Chili Powder
• 4 green onion, chopped
• ½ cup fresh chopped cilantro
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

• 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.