Mexican Street Corn Inspired Pasta
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Mexican Street Corn Inspired Pasta

with Greek Salad Cheese, Coriander and Spring Onion

Tags:
Veggie
Allergens:
Cereals containing gluten
•Milk

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

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)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3561 kJ
Energy (kcal)851 kcal
Fat43.2 g
of which saturates25.6 g
Carbohydrate85 g
of which sugars13.9 g
Protein29.1 g
Salt3.09 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Chopping Board
•Garlic Press
•Grater
•Knife
•Large Frying Pan

Instructions

1

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.

2

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).

3

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.

4

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. 

5

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. 

6

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!