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
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!
