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Mexican corn pasta salad (elotes) https://www.metro.ca/userfiles/image/recipes/salade-pates-mais-11972.jpg PT30M PT00M PT30M
In a large pot of boiling salted water, cook the pasta for 5 minutes. Drain and spread the pasta on a baking sheet. Refrigerate.On the barbecue or in a frying pan, grill the corn on the grill or in a lightly oiled pan over medium-high heat, turning regularly to grill all sides. Set aside.In a bowl, combine all sauce ingredients. Set aside.Remove seeds from jalapenos. Dice jalapenos and red onion. Chop cilantro. Set aside.To achieve a cotija cheese look, cut the vegan cheese into cubes and grind in a food processor to a crumbly texture.Using a knife, cut corn kernels off the cob. Set aside.Place cooled pasta, toasted corn kernels, jalapenos, red onion, cilantro and cheese in a large bowl. Pour sauce over pasta. Mix well. Serve immediately and sprinkle with chipotle pepper powder if desired for added heat.Source : Marie-Michelle Chouinard
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3 cups (750 mL) Conchigliette Pasta 3 bicolor corn 2 jalapeno peppers 1/2 red onion 1/2 cup (125 mL) fresh cilantro 1 block of vegan cheese Chipotle pepper powder (optionnal) Sauce: 1 1/2 cups (375 mL) Plant-based mayo Juice of 2 limes 1 teaspoon (5 mL) garlic powder 1 c. à thé (5 ml) onion powder 1 teaspoon (5 mL) cumin 1 teaspoon (5 mL) chili powder salt and pepper to taste
Mexican corn pasta salad (elotes)

Mexican corn pasta salad (elotes)

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6
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0:30
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Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    Conchigliette Pasta
  • 3
    bicolor corn
  • 2
    jalapeno peppers
  • 1/2
    red onion
  • 1/2 cup
    (125 mL)
    fresh cilantro
  • 1
    block of vegan cheese

  • Chipotle pepper powder (optionnal)

  • Sauce:
  • 1 1/2 cups
    (375 mL)
    Plant-based mayo
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    340 ml



  • Juice of 2 limes
  • 1 teaspoon
    (5 mL)
    garlic powder
  • 1 c. à thé
    (5 ml)
    onion powder
  • 1 teaspoon
    (5 mL)
    cumin
  • 1 teaspoon
    (5 mL)
    chili powder

  • salt and pepper to taste
Imprimer ma sélection

Preparation

In a large pot of boiling salted water, cook the pasta for 5 minutes. Drain and spread the pasta on a baking sheet. Refrigerate.

On the barbecue or in a frying pan, grill the corn on the grill or in a lightly oiled pan over medium-high heat, turning regularly to grill all sides. Set aside.

In a bowl, combine all sauce ingredients. Set aside.

Remove seeds from jalapenos. Dice jalapenos and red onion. Chop cilantro. Set aside.

To achieve a cotija cheese look, cut the vegan cheese into cubes and grind in a food processor to a crumbly texture.

Using a knife, cut corn kernels off the cob. Set aside.

Place cooled pasta, toasted corn kernels, jalapenos, red onion, cilantro and cheese in a large bowl. Pour sauce over pasta. Mix well. Serve immediately and sprinkle with chipotle pepper powder if desired for added heat.

Source : Marie-Michelle Chouinard

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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