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Mexican Street Corn Inspired Pasta

with Greek Salad Cheese, Coriander and Spring Onion
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
854 kcal
Protein
: 
29.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • May contain traces of allergens
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.
serving amount

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

160 grams

Sweetcorn

60 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Spring Onion

1 unit(s)

Bell Pepper

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

Energy (kJ)3575 kJ
Energy (kcal)854 kcal
Fat43.2 g
of which saturates25.6 g
Carbohydrate85.7 g
of which sugars14.5 g
Dietary Fibre8.3 g
Protein29.2 g
Salt3.1 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Chopping Board
•Garlic Press
•Grater
•Knife
•Large Frying Pan

Cooking Instructions and Tips

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!

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