Corn and Macaroni Salad

Corn and Macaroni Salad

Deliciously enveloped in a cream cheese and ketchup sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

60 g (about 2 oz.)

30 g (about 1 oz.)

50 g (1-3/4 oz.)

20 g (3/4 oz.)

1-1/2 Tbsp

1 Tbsp

a dash

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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