Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 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

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	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.

Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...