Elote‑style pasta salad

• pasta200g g

  (we used spiral pasta)

• olive oil↗3 tsp tsp
• sweet corn↗2 x 325g cans

  (drained, or about 500 g sweet corn (see tip below))

• green onion↗6

  thinly sliced

• cilantro↗large bunch of

  (about 40 g), finely chopped, plus extra for serving

• feta↗200g g

  (vegetarian, optional)

• mayonnaise↗130g g
• limes↗3

  juiced

• chili powder↗2 tsp tsp

  plus extra for serving

Step-by-step instructions

1. 1

   Cook the pasta in heavily salted water according to the package instructions. Drain, drizzle with 1 tsp olive oil and set aside.

2. 2

   Heat the remaining oil in a cast‑iron skillet or pan over high heat. Sauté the sweet corn with ½ tsp salt for 7‑10 minutes until it lightly browns, then remove from heat and let cool for about 15 minutes.

3. 3

   Set aside a handful of corn for garnish, and place the rest in a large bowl together with the cooked pasta, green onion and most of the cilantro. Add the feta crumbs, leaving a handful for garnish, and mix well.

4. 4

   For the dressing, combine mayonnaise, lime juice, chili powder and ½ tsp salt in a small bowl. Drizzle this over the pasta salad and toss thoroughly until everything is evenly coated. Sprinkle with the remaining feta, corn, cilantro and an extra pinch of chili.