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Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 100 g Organic risoni made from lentil flour (or whatever pasta you prefer); 1 Shot Olive oil; 2 Maiskolben; 0 Salt and fresh pepper; 0.5 fresh chili, seeds removed and chopped; 1 bunch Finely chopped coriander, keep some for garnish; 3 Sliced spring onions, keep some for garnish; 0.5 Avocado, diced; 1 green bell pepper, finely diced; 0 to taste a few basil leaves to garnish; 100 g vegan feta cheese alternative, crumbled; 60 g vegan cream cheese; 60 g vegan Mayo (fettarme Alternative: Joghurt); 1 Garlic clove; 1.5 tbsp. pickled peppers from a jar (alternatively, you can also use roasted/baked peppers); 1 Tsp. Harissa paste; 1 Tsp. agave syrup; 1.5 tbsp. Apple cider vinegar; 1 Tsp. Salt; 0 fresh pepper; 40 ml fresh lime juice; 0 as necessary a little water or more vinegar if too thick

Easy 2 January 2024

Preparation time

10 min

Cooking time

20 min

Here they are again: lentil risoni aka orzo aka kritharaki noodles. They look really good in our version of the Mexican Street Corn Salad.

Ingredients for

100 g	Organic risoni made from lentil flour (or whatever pasta you prefer)
1 Shot	Olive oil
2	Maiskolben
0	Salt and fresh pepper
0.5	fresh chili, seeds removed and chopped
1 bunch	Finely chopped coriander, keep some for garnish
3	Sliced spring onions, keep some for garnish
0.5	Avocado, diced
1	green bell pepper, finely diced
0 to taste	a few basil leaves to garnish
100 g	vegan feta cheese alternative, crumbled
60 g	vegan cream cheese
60 g	vegan Mayo (fettarme Alternative: Joghurt)
1	Garlic clove
1.5 tbsp.	pickled peppers from a jar (alternatively, you can also use roasted/baked peppers)
1 Tsp.	Harissa paste
1 Tsp.	agave syrup
1.5 tbsp.	Apple cider vinegar
1 Tsp.	Salt
0	fresh pepper
40 ml	fresh lime juice
0 as necessary	a little water or more vinegar if too thick

Step 1/4
To make the dressing, place all the ingredients in a bowl and puree to a creamy consistency using a blender.
Step 2/4
Remove the kernels from the corn cobs and fry the corn kernels in a little oil for a few minutes until golden brown.
Step 3/4
Place the lentil flour risoni in boiling water for approx. 5-6 minutes.
Step 4/4
Mix the risoni with the roasted corn, peppers, 3/4 of the feta, chili, coriander, onions, avocado and the cream in a large bowl. Garnish with the remaining feta, coriander and spring onions.