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Prep 25min
Total4hr25min
Servings10
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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
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1/4
cup crumbled queso fresco cheese
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Steps
1
Cook and drain pasta as directed on package. Cool 10 minutes.
2
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.
3
Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
4
Refrigerate about 4 hours or until chilled before serving.
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Cotija cheese is a great substitute for queso fresco!
Sour cream works well in place of mayonnaise.
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