Mexican street-style corn pasta salad

Step 1/ 4

• 250 g pasta
• salt
• olive oil

• pot (large)
• colander
• cooking spoon

Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions. At the end of the cooking time, drain pasta. Place pasta in a large bowl and mix with a little olive oil to prevent it sticking together. Set aside to cool.

Step 2/ 4

• 2 scallions
• 250 g cherry tomatoes
• 425 g canned sweet corn
• 1 tbsp oil
• 4 slices bacon

• knife
• cutting board
• sieve
• frying pan (large)

While the pasta is cooking, cut the white and green parts of the scallions separately into fine rings. Halve cherry tomatoes. Drain corn through a sieve and rinse under running water. Heat oil in a large pan. Add bacon and fry over medium-high heat until crisp. Remove from pan, cool and chop when cool enough to handle.

Step 3/ 4

• 1 tbsp Kitchen Stories Viva la Spice seasoning
• alternative to Viva la Spice: smoked paprika, chilli, oregano and cumin

• Viva la Spice seasoning

Remove all but approx. 2 tablespoons of the excess fat from the pan. Increase heat again and add the drained corn. Fry for approx. 5–6 min. stirring occasionally, until the kernels turn golden brown. Remove some of the corn kernels from the pan and set aside to garnish later. Add the scallion whites and VIVA LA SPICE seasoning, stir briefly until aromatic, then add the pan contents to the pasta.

Step 4/ 4

• 200 g canned black beans
• 150 g sour cream
• ½ lime
• 100 g feta cheese
• 40 g cilantro (for garnish)
• salt
• pepper

Drain black beans through a sieve and rinse under running water. Add tomatoes, black beans, bacon and sour cream to the pasta with a squeeze of lime juice. Stir well and season with salt and pepper to taste. Add feta by crumbling it with your hands and mix. Refrigerate for approx. 30–45 min. to cool it down. To serve, garnish with scallion greens, corn kernels and cilantro.

Enjoy your meal!