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Corn and Macaroni Salad


  • Macaroni 60 g (about 2 oz.)

  • Shimeji mushrooms 30 g (about 1 oz.)

  • Del Monte Whole Kernel Corn 50 g (1-3/4 oz.)

  • Cream cheese 20 g (3/4 oz.)

  • Milk 1-1/2 Tbsp

  • Del Monte Tomato Ketchup 1 Tbsp

  • White pepper a dash

  • Soy Sauce 1/2 tsp

  • Lettuce as desired


  1. Pour the corn into a colander to drain.

  2. Cut the hard bottom from the shimeji mushrooms, and cut especially long mushrooms in half.

  3. Warm the cream cheese to room temperature in a bowl, then add the milk and stir. Once it becomes smooth, add the ketchup, soy sauce and white pepper, and mix well.

  4. Boil a good amount of salted water (not listed in ingredients) in a pot and cook the macaroni. About 1 minute before the macaroni is finished, add (1) and (2), then strain in a colander.

  5. Mix (3) and the macaroni in a bowl.

  6. Place the finished macaroni on top of lettuce leaves on plates.


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