Mexican Street Corn Pasta Salad (Elote)
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
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Cooking tools:
- Cast iron skillet
- Pot
- Colander
- Stove
- Serving bowl
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 100ml Soured Cream
- 1 tsp Garlic Powder
- 200g Cooked Cajun Chicken
- 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
- 1/2 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
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