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
Preparation
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.
