Mexican Street Corn Pasta Salad Auto translated

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.

100 g Organic risoni made from lentil flour (or whatever pasta you prefer)
1 Schuss 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.

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