Ingredients (8)
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olive oil 1½ tablespoons
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minced onion ½ cup
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fresh or frozen and defrosted corn ½ cup
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Hidden Valley® Fiesta Ranch Dips Mix 1 packet (1 ounce)
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sour cream 16 ounces
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cooked mini elbow or mini rigatoni noodles 1 cup
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shredded cheddar cheese, divided ¾ cup
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optional garnishes: chopped cilantro and minced jalapeños
Steps (3)
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1Warm olive oil in a small skillet set over medium heat; add the onions and cook until softened, about 4 minutes. Add the corn, and cook until the corn has softened slightly, 2 to 3 minutes; allow mixture to cool.
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2In a large bowl, mix contents of dips packet with sour cream, then add the onion mixture, pasta, and ½ cup cheddar cheese. Refrigerate at least 1 hour or until ready to serve.
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3Top with remaining cheese and, if desired, cilantro and jalapeños, before serving.
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