Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Mexican Street Corn Pasta
Elote logic in a pasta bowl. Corn charred until it blisters, then mayonnaise, cream cheese, lime and chilli powder as the sauce.
Caitlin Fitzpatrick
Feeds: 2
20 minutes
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
Gigli
From: £4.95
Method
1
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
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
