Sat Jun 15 2024
Mexican Pasta Salad With Roasted Corn
A pasta salad filled with Mexican flavours. It's also creamy and comes together in no time.
SERVINGS:
COOKING TIME:
Ingredients
Dressing
- 1 cups plant-based mayonnaise
- 2 garlic cloves, minced
- 1 lime, zest + juice
- 1 jalapeño, finely chopped
- salt
Other
- 4 Stacky's Hot & Spicy
- 2 tbsp neutral oil
- 2 corn cub, precooked
- 1 tsp paprika powder
- 1/2 tsp chili powder
- salt to taste
- 300 g pasta of choice
- 100 g romaine lettuce
- 10 g fresh basil
- 10 g fresh coriander
- 3 green onion, sliced
Instructions
- Prepare the dressing by mixing all ingredients (plant mayonnaise, garlic cloves, lime, jalapeño and salt) in a small bowl. Put aside.
- Cook the pasta according to package instructions.
- While the pasta is cooking, heat a skillet with oil to medium-high heat. Cut the Stacky's into smaller pieces and fry until they have a crispy surface, about 5 minutes. Pour into a large bowl.
- Using the same skillet, add the corn cobs and fry them golden brown around all sides. Season with paprika powder, chili powder and salt. Let cool.
- Cut the corn off the cobs by holding the corn cob upside down and then cut straight down. Afterwards roughly chopped the corn.
- In the large bowl with Stacky's, add the remaining ingredients (pasta, roasted corn, romaine lettuce, basil, coriander, green onion and dressing) and mix until the dressing is evenly distributed among the remaining ingredients.