Name: Elote-inspired pasta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
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

Ingredients

6 serv.

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

Instructions

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1 Cook the pasta in heavily salted water following pack instructions. Drain, drizzle in 1 tsp olive oil and set aside.
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.
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.
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.