Elote Pasta Salad

This one’s a no brainer. Everything you love about Mexican street corn, combined with pasta salad

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the dressing

3 tbspsour cream

3 tbspmayonnaise

2limes, juiced

1/2 tspground cumin

1/2 tspchilli powder

Pinch salt

for the pasta salad

100gany small pasta, cooked

6corn on the cob

1red chilli, finely chopped

1red onion, finely chopped

2spring onions, finely chopped

1 tbspcoriander, finely chopped

50gfeta, crumbled

Lime wedges

We've got a zingy, spicy mayo and sour cream base, with charred corn, pickled onions, feta, and lots of herbs.

Method

Start by cooking the pasta according to package instructions. Drain, toss in olive oil, and set to the side to cool.

Squeeze some lime juice over your finely chopped red onion, and leave to sit while you prepare everything else.

Wrap your corn in a wet paper towel, and microwave for 5 minutes. Char over an open flame until the corn is nicely blackened all over. Slice off of the cob.

Whisk together the mayo, sour cream, spices, lime juice, and salt.

Add the cooked pasta, corn, pickled red onion, chilli, spring onions, coriander, and feta. Stir through so everything is well coated, then top with extra spring onions, feta, and lime wedges. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.