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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pan of salted water to the boil. Cook the pastina for one minute less than the packet instructions. Drain, rinse briefly under cold water to stop the cooking, then set aside.
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For
4
M
I
200
g
Pastina, or another small pasta such as orzo
2
Corn cobs, husks removed
1
tin
Sweetcorn, 325g, drained and patted dry, alternative to corn cobs
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Cook along with all of our recipes
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Per Serving
Calories
850kcal
Fat
39g
Saturates
13g
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Cook along with all of our recipes
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Serve at room temperature or slightly chilled (ie. out of the fridge for 20 mins before serving just to remove the fridge chill).
Cheese: Cotija cheese is traditional in Mexican corn salad – use it if you can find it. Feta makes a great stand-in, though.
Pasta swaps: If you can’t find pastina, orzo or ditalini work well. These tiny shapes give a similar spoonable texture.
Herbs: If you don’t love coriander, swap it for parsley or fresh basil.
Make it a main: Add grilled chicken strips or black beans for extra protein.
Dairy-free: Use vegan mayo and sour cream, and swap feta for a dairy-free cheese alternative.
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Danielle B
11 days ago
Used red jarred jalapeños as that’s all I had and they added a bit of sweetness which was nice. Will be a great option for lunch / office days.
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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pan of salted water to the boil. Cook the pastina for one minute less than the packet instructions. Drain, rinse briefly under cold water to stop the cooking, then set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
200
g
Pastina, or another small pasta such as orzo
2
Corn cobs, husks removed
1
tin
Sweetcorn, 325g, drained and patted dry, alternative to corn cobs
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
850kcal
Fat
39g
Saturates
13g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Serve at room temperature or slightly chilled (ie. out of the fridge for 20 mins before serving just to remove the fridge chill).
Cheese: Cotija cheese is traditional in Mexican corn salad – use it if you can find it. Feta makes a great stand-in, though.
Pasta swaps: If you can’t find pastina, orzo or ditalini work well. These tiny shapes give a similar spoonable texture.
Herbs: If you don’t love coriander, swap it for parsley or fresh basil.
Make it a main: Add grilled chicken strips or black beans for extra protein.
Dairy-free: Use vegan mayo and sour cream, and swap feta for a dairy-free cheese alternative.
Only visible to you
Made it?
Cancel
Danielle B
11 days ago
Used red jarred jalapeños as that’s all I had and they added a bit of sweetness which was nice. Will be a great option for lunch / office days.
Like
Reply
Cancel
