Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
160 grams
Sweetcorn
60 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Spring Onion
1 unit(s)
Bell Pepper
(May contain Celery)
1 bunch(es)
Coriander
2 unit(s)
Garlic Clove
1 sachet(s)
Mexican Style Spice Mix
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
150 milliliter(s)
Water for the Sauce
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, drain the sweetcorn.
Grate the Cheddar.
Trim and thinly slice the spring onion. Halve the pepper and discard the core and seeds. Slice into thin strips.
Roughly chop the coriander (stalks and all).
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
Once the pan is hot, add the sweetcorn and pepper, season with salt and pepper and cook until starting to char, 6-7 mins. Adjust the heat if necessary.
Stir only twice during this time - you want the veg to pick up some nice colour.
Add the whites of the spring onion, garlic and Mexican style spice and fry for 1-2 mins.
Stir through the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount).
Bring up to a boil, then lower to a simmer.
Cook, until thickened slightly, 3-4 mins.
Stir the Cheddar through the sauce until melted.
Taste and season with salt and pepper if needed.
Add a splash of water if the sauce is a little thick.
Share your Mexican style street corn pasta between bowls.
Crumble over the Greek style salad cheese and sprinkle over the coriander and remaining spring onion.
Enjoy!