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Mexican Street Corn Pasta Salad

Easy 25 March 2025
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.

100 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 vegan feta cheese alternative, crumbled
60 vegan cream cheese
60 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.

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