ROASTED CORN PASTA SALAD

[Caribou]

This salad is served at one of my favorite restaurants here in North Idaho called Moontime.
I was checking out their website: http://wedonthaveone.com/index.htm and couldn't believe they had this recipe here
I LOVE this salad as is but I think it could be modified to have a little smoke added to the corn and/or onions.

ROASTED CORN PASTA SALAD

1 Tablespoon butter
1 Tablespoon cooking oil
½ cup diced red onion
1 ½ cups frozen corn
4 ½ cups uncooked fusilli
1 cups mayo
1 bunch cilantro roughly stemmed
2 Tablespoons chipotle puree
Salt to taste

1)     Combine corn, onions, butter and oil and roast in a 400 degree oven until onions are translucent and tender. Remove from oven and cool in refrigerator.

2)     Cook fusilli as directed and cool under running water.

3)     Combine cilantro, chipotle and may on food processor and puree.

4)     Mix fusilli, corn/onion mix and puree ingredients.  Add salt to taste.
   

NOTES

--Chipotle puree is canned chipotle peppers usually found in the Mexican section of most grocery stores.  Before using place the contents of the can in a food processor and puree well.

--This recipe is a downsized version of the restaurant version so some amount may require slight adjustments.

Enjoy,
Carolyn

[squirtthecat]

Ohhh...   I can see that going in one of my Pellet Poopers.

Mrs doesn't do red (or any) onions, so they'd have to cook down real good.