Elote Corn and Pasta Salad

Need

• 1 Batch Jalapeno and Lime Aioli Recipe
• 250 Grams short pasta, bows, elbows, fusilli, or shells work well
• salted water to cook the pasta
• 3 corn on the cob
• 150 Grams Thermomix Bocconcini crumbled Recipe
• 1 avocado, peeled and sliced
• 1 capsicum/bell pepper red, sliced
• 80 Grams Kalamata olives, pitted and halved
• 1 punnet of cherry tomatoes, halved
• 100 Grams pepperoni, or similar, sliced
• 3 spring onions, sliced
• 1 Handful fresh coriander or cilantro save a little for garnish
• 1 small jalapeno, diced (deseed for less heat)

Do

1  

Premake the aioli in advance.

2  

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water. Set aside in a large bowl to cool.

3  

Add Lime and Jalapeno Aioli, stir to combine.

4  

Meanwhile, to char corn, place peeled corn cobs onto an open flame (gas cooker or BBQ) and turn occasionally until well coloured. They will pop and make a lot of noise. Remove and cool before slicing the kernels off the cob. Add to pasta.

5  

Add remaining ingredients and toss. Garnish with some of the coriander leaves, jalapeno slices and a lime cheek for good luck.

6  

Of course we have loads of other suggestions to make this more of a meal, go with any of them, they are all delicious!

Served with

• Cheddar Buttermilk Scones