Sweetcorn and Feta Braai Pasta Salad
Charred sweetcorn, feta, tomato, spring onion and lime dress farfalle for a colourful make-ahead braai side.
South African01Charred corn adds savoury sweetness.
02Lime stays bright.
03Late feta remains distinct.
Cook it calmly.
- 01
Char the corn
Cook dry corn in hot batches until browned, then cool.
- 02
Cool the pasta
Boil farfalle just beyond al dente, rinse and drain.
- 03
Dress
Whisk oil and lime, then toss through pasta and corn.
- 04
Fold fresh parts
Add tomato, spring onion, herbs and feta before serving.
Common mistakes
- Charring wet corn.
- Leaving rinse water in pasta.
- Adding feta while hot.
The detail that changes the dish.
A deep pile of corn boils in its own steam.
Charred corn adds savoury sweetness.
Charred sweetcorn, feta, tomato, spring onion and lime dress farfalle for a colourful make-ahead braai side.
Lime stays bright. Late feta remains distinct.
How the ingredients carry Sweetcorn and Feta Braai Pasta Salad
A deep pile of corn boils in its own steam.
Frozen corn chars better after thawing and drying. Feta is salty, so taste before seasoning.
At the table
Serve Sweetcorn and Feta Braai Pasta Salad when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Keep chilled and use within 3 days. Do not freeze.
Be realistic
Keep chilled and use within 3 days. Do not freeze.
Frequently asked questions
What is the key technique for Sweetcorn and Feta Braai Pasta Salad?+
A deep pile of corn boils in its own steam.
What should I know before substituting ingredients?+
Frozen corn chars better after thawing and drying. Feta is salty, so taste before seasoning.
