Elote-inspired pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 200g pasta (we used spirali)
- 3 tsp olive oil
- 2 x 325g cans sweetcorn, drained, or around 500g sweetcorn (see tip, below)
- 6 spring onions, finely sliced
- large bunch of coriander (about 40g), finely chopped, plus extra to serve
- 200g feta (vegetarian, if needed)
- 130g mayonnaise
- 3 limes, juiced
- 2 tsp chilli powder, plus extra to serve
Method
- STEP 1
Cook the pasta in heavily salted water following pack instructions. Drain, drizzle in 1 tsp olive oil and set aside.
- STEP 2
Heat the remaining oil in a cast-iron skillet or frying pan over a high heat. Fry the sweetcorn with ½ tsp salt for 7-10 mins until slightly charred, then remove from the heat and set aside to cool, about 15 mins.
- STEP 3
Reserve a handful of corn to serve, and tip the rest into a large serving bowl along with the cooked pasta, spring onions and most of the coriander. Crumble in the the feta, reserving a handful to serve, and mix well to combine.
- STEP 4
To make the dressing, combine the mayonnaise, lime juice, chilli powder and ½ tsp salt in a small bowl. Pour all over the pasta salad and toss well until everything is evenly coated. Scatter over the remaining feta, corn, coriander and an extra pinch of chilli.
