Mexican-Style Creamy Corn & Greek Cheese Tortiglioni

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Drain your sweetcorn

Once the pan is hot, add the drained sweetcorn with a small pinch of salt and cook for 4-5 min or until starting to char

Once done, transfer to a bowl and set aside for later (reserve the pan!)

Boil a kettle

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Wipe the reserved pan clean and return to a medium heat with a drizzle of olive oil

Once hot, add the sliced shallot and chopped garlic and cook for 2-3 min or until softened

Meanwhile, add your tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the tortiglioni for 8-10 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water, then return the drained tortiglioni to the pot

Reboil half a kettle

While the tortiglioni is cooking, dissolve your vegetable stock mix in 100ml [130ml] [150ml] boiled water

Add the softened shallot & garlic and half the charred corn (you'll use the rest later!) to a food processor

Add the vegetable stock, your soft cheese, chipotle paste (can't handle the heat? Go easy!) and a generous grind of black pepper

Blitz until smooth – this is your creamy corn

Crumble your Greek cheese into rough bite-sized pieces

Chop your coriander finely, including the stalks

Add the creamy corn and remaining charred corn to the drained tortiglioni

Add the crumbled Greek cheese and half the chopped coriander (save the rest for garnish!) and give everything a good mix up – this is your Mexican-style creamy corn & Greek cheese tortiglioni

Tip: Add a splash of reserved starchy pasta water if your sauce is looking a little dry