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Greatest plates · Salad
Elote Pasta Salad with Charred Corn and Prawns
Mexican street corn logic applied to a pasta salad: char the corn until the kernels blacken at the edges, then coat everything in a smoky, limey, cumin-heavy dressing and finish with crumbled fetta and a lot of coriander.
Serves 6Prep 15 minCook 20 minSaladFish
Containsdairy · egg · gluten · shellfish
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 28%Carbs 43%Fat 29%
About 560 kcal a serve — 40 g protein, 61 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Cook and cool the pasta
PastaCook the pasta to the packet time, rinse under cold water and drain well.
In the saucepanPasta →
12 min
Char the corn
CharGet a dry pan properly hot and tip the corn in. Leave it alone until it starts to blacken in patches and pop, then stir and repeat. You want charred spots, not evenly cooked corn — that bitterness is the whole flavour of elote.
In the frying panChar →
8 min
Sear the prawns
PrawnsIn the same pan, cook the prawns in the olive oil with the salt, two minutes a side, until opaque. Set aside to cool.
In the frying panPrawns →
5 min
Whisk the elote dressing
DressingWhisk the yoghurt, mayonnaise, lime juice, avocado oil, nutritional yeast, cumin, smoked paprika, garlic powder, jalapeno, chilli powder, salt and cayenne with 2 tablespoons of water until smooth and pourable.
In the bowlDressing →
5 min
Dress and fold
TossToss the pasta with the dressing first so every piece is coated, then fold the corn, prawns and coriander through. Crumble the fetta over at the end.
In the bowlToss →
3 min
Cook's noteFrozen corn works if it is not sweetcorn season — dry it on a tea towel first or it steams instead of charring.
Estimated per serve
560 kcal · 40 g protein · 61 g carbs · 18 g fatestimates, within ~10%
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