Mexican street corn pasta salad
Mexican & Caribbean20 mins£0.59 a portionVegetarian
Ingredients
Serves 4
- Penne / fusilli400g
- Frozen sweetcorn300g
- Smoked paprikastore cupboard5g
- Greek-style natural yoghurt150g
- Mayonnaise40ml
- Lemons (4 pack)1
- Mature cheddar60g
- Spring onions (bunch)1
Plus salt and pepper. About £2.37 for the amounts used.
Method
- 1
Cook 400g pasta following the pack, drain and rinse under cold water.
- 2
Fry 300g frozen sweetcorn in a dry hot pan for 6-8 minutes until charred in places. Sprinkle with 1 tsp smoked paprika.
- 3
Mix 150g yoghurt, 40ml mayonnaise and the juice of 1 lemon with salt.
- 4
Toss the pasta with the corn, dressing, 60g grated cheddar and sliced spring onions.
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