Mexican Street Corn Pasta Salad (Elote)

Name: Mexican Street Corn Pasta Salad (Elote)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 Corn of the Cob, drained, or around 500g sweetcorn (see tip, below); 50g Coriander, finely chopped, plus extra to serve; 400g Pasta, we used spirali; 0.5 tsp Cayen Pepper, plus extra to serve; 200g Feta, vegetarian, if needed; 4 tbsp Lime Juice; 3 tsp Olive Oil; 6 Spring Onions, finely sliced; 100g Mayonnaise; 100ml Soured Cream; 1 tsp Garlic Powder; 200g Cooked Cajun Chicken

Vegetarian

15m prep time

30m total time

Easy level

12 ingredients

Mexican Street Corn Pasta Salad (Elote) recipe by Cherrypick

Say goodbye to boring pasta salads! Inspired by the famous Mexican corn-on-the-cob dish, elote, this recipe completely transforms the classic side. It is packed with sweet charred corn, punchy lime juice, and crumbly, salty feta. For a truly authentic touch, swap the feta for traditional Mexican cotija cheese if you can track it down. Serve with grilled chicken, prawns, avo or salmon for a more hearty meal.

Method

Based on 4 servings, adjust as needed.

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.

Ingredients
Based on 4 servings

3 Corn of the Cob, drained, or around 500g sweetcorn (see tip, below) 2 x Sainsbury's Sweetcorn x2
50g Coriander, finely chopped, plus extra to serve 1 x Sainsbury's Fresh Packed Coriander 100g
400g Pasta, we used spirali 1 x Sainsbury's Spirali Pasta 500g
0.5 tsp Cayen Pepper, plus extra to serve 1 x Sainsbury's Cayenne Pepper 42g
200g Feta, vegetarian, if needed 1 x Sainsbury's Greek Feta Cheese 200g
4 tbsp Lime Juice 2 x Sainsbury's Limes x1
3 tsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
6 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
100g Mayonnaise 1 x Sainsbury's Mayonnaise Squeezy 500ml
100ml Soured Cream 1 x Sainsbury's Fresh Soured Cream 150ml
1 tsp Garlic Powder 1 x Sainsbury's Garlic Granules 58g
200g Cooked Cajun Chicken 2 x Sainsbury's Lime & Chilli Cooked British Chicken Mini Fillets 170g (ready to eat)