Chipotle Roasted Corn Pasta Salad {Thing 2 is TWO!}

Today my littlest man Eddie is turning two.  Has it really been two years?  Let’s check.

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Yep.  He’s big now.  *sigh*  At least he’s mine.  Otto is such a clone, it’s nice to know one of my boys won’t get me questioning looks when I pick them up from school in a couple years.  Did I just say that calmly?  What’s happening to me?!?

 

We had his birthday party at the party yesterday, thank goodness for reservations!  He had a blast running around and playing with his cousins.  I swear that kid will never get enough of bubble guns.  Eddie was a champ when it came to blowing out his candle, but he didn’t eat any cake or open any presents.  He got new guns from Nana & Papa, and that’s all he needed in life.  We lucked out and it was a perfect day for spending the afternoon at the park.  Shameless party pictures and go!

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All dress up with no where to go.  :)

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These boys will never get enough of each other.

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Eddie LOVES balloons.

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Blowing bubbles with Gigi and Aunt Sue.

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Since this is a more a less a food blog, I feel obligated to talk about what I cooked.  Or maybe I just want to feel like the 6am wake up call my brain gave me was more than just madness.   I made my favorite potato salad, Chipotle & Roasted Corn pasta Salad, and I made little man a dinosaur cake I’ve had in my to-make files for a few years.  I plan ahead, what can I say?

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You can see how to make this cake (their’s came out better) and get free printable cake templates from Betty Crocker

So, I have to tell you all how I came across this pasta salad recipe.  I found a pasta salad recipe that sounded really yummy.  It had chicken, grapes, sliced almonds, and poppy seed dressing – among other things.  I made it.  I tasted it.  I spit it out.  The seasoning mix ruined the salad.  There was NO WAY I was serving this to my family.  Pinterest to the rescue.  I found a Roasted Corn Pasta Salad from The Farm Chicks, and I had all the ingredients on hand.  Life saver!  This pasta is SO good.  It’s got a real spicy kick to it.  Yum!  {If you need help finding the chipotle peppers we’re talking about, click over to The Farm Chicks, they were nice enough to include a picture of the can.

Chipotle & Roasted Corn Pasta Salad

 

5.0 from 2 reviews
Chipotle & Roasted Corn Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 tablespoons vegetable oil
  • ½ large onion, diced
  • 1 -12 ounce package frozen corn
  • 1 pund uncooked short pasta
  • 1 cup mayonnaise
  • 1½ tablespoons cilantro (fresh from a tube)
  • 1 small can chipotle peppers in adobo sauce
  • ⅓ cup sour cream
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine frozen corn, onion, and oil. Spread corn mixture in and even layer on an ungreased baking sheet. Bake for 20 to 25 minutes, until onions and corn begin to brown. Remove from oven;set aside.
  3. While corn is roasting, boil pasta according to package directions. Drain pasta, and rinse under cool water; set aside.
  4. In a food processor, puree the entire contents of the chipotle peppers can. Add two tablespoons of puree to a large mixing bowl. Reserve remaining puree.
  5. Add mayonnaise, cilantro, and sour cream to chipotle puree; mix until well blended. Add pasta and corn mixture to chipotle dressing; mix until pasta is well coated in dressing. Serve immediately or refrigerate until ready to eat.
Notes
This pasta has quite a kick to it. I would recommend starting with 1 tablespoon of chipotle puree and adding more based on your taste. You can always add a bit more sour cream to the dressing to cool things down too.

 

 Happy Birthday Eddie!

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