Recipe & photography by Anna Colwell
Ingredients
- 200g Northern Pasta Co Gigli
- 4 cobs of corn, or 8 cobettes
- 1tbsp oil
- 3 cloves garlic, minced
- 250g mayonaise
- 100g cream cheese
- 1 lime, juiced
- 1 tbsp chilli powder (or more if you want it spicy!)
- 50g cotija or hard feta, grated
- Handful corriander, chopped
Method
-
Char your corn until it blisters, then carefully slice off the cob
-
Cook your pasta acording to the packet directions
-
Heat a large frying pan over a medium high heat, add your oil and fry the corn for 2-3 minutes
-
Add your garlic and cook until aromatic
-
Pour in the mayonaise and cream cheese and mix everything together before seasoning with the juice of a lime
-
Season with the chilli powder and chopped corriander
-
Add the cooked pasta, as well as some reserved pasta water if needed, and mix to combine
-
To serve, spoon the pasta into dishes and top with the grated cotija or feta, an extra sprinkle of chilli powder and a wedge of lime
