Who said pasta is only destined for Italian flavours? Today we change fusilli’s fate by combining it with mouthwatering Mexican ingredients. Think al dente pasta with charred corn, garlic, black beans, and a kick of Mexican spice. On top goes an inspired sour cream guacamole with scatterings of pickled jalapenos. Ready to have a flavour fiesta, Chef?
Mexican Street Corn Pasta
Mexican Street Corn Pasta
with sour cream, guacamole & jalapeño
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Beans
- Corn
- Fresh Coriander
- Fusili Pasta
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Guacamole
- Guacamole 125g
- Mexican Spice
- Onion
- Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Tangy Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn and the sliced onions until charred and soft, 6-7 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican spice, and the rinsed black beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the sour cream, the guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the sour cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.
Fusili Pasta - 100g
Corn - 100g
Onion - 1
Garlic Clove - 1
Mexican Spice - 10ml
Black Beans - 120g
Sour Cream - 30ml
Guacamole - 40ml
Fresh Coriander - 3g
Grated Italian-style Hard Cheese - 20ml
Tangy Mayo - 50ml
Sliced Pickled Jalapeños - 15g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn and the sliced onions until charred and soft, 6-7 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican spice, and the rinsed black beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the sour cream, the guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the sour cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.
Fusili Pasta - 200g
Corn - 200g
Onion - 1
Garlic Clove - 1
Mexican Spice - 20ml
Black Beans - 240g
Sour Cream - 60ml
Guacamole - 80ml
Fresh Coriander - 5g
Grated Italian-style Hard Cheese - 40ml
Tangy Mayo - 100ml
Sliced Pickled Jalapeños - 30g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn and the sliced onions until charred and soft, 7-8 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican spice, and the rinsed black beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the sour cream, the guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the sour cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.
Fusili Pasta - 300g
Corn - 300g
Onions - 2
Garlic Cloves - 2
Mexican Spice - 30ml
Black Beans - 360g
Sour Cream - 90ml
Guacamole 125g - 1
Fresh Coriander - 8g
Grated Italian-style Hard Cheese - 60ml
Tangy Mayo - 150ml
Sliced Pickled Jalapeños - 45g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn and the sliced onions until charred and soft, 7-8 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican spice, and the rinsed black beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the sour cream, the guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the sour cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.
Fusili Pasta - 400g
Corn - 400g
Onions - 2
Garlic Cloves - 2
Mexican Spice - 40ml
Black Beans - 480g
Sour Cream - 125ml
Guacamole - 160ml
Fresh Coriander - 10g
Grated Italian-style Hard Cheese - 80ml
Tangy Mayo - 200ml
Sliced Pickled Jalapeños - 60g
Woolies Products in this dish
