Ingredients:

• 12 oz (340g) rotini or penne pasta
• 3 cups corn kernels (fresh, frozen, or canned)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese (or feta), crumbled
• 2 green onions, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and pepper, to taste
• Lime wedges, for garnish

Instructions:

1. Cook the pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions.
   Drain, rinse under cold water, and set aside.
2. Prepare the corn:
   If using fresh corn, grill or sauté the kernels until lightly charred.
   If using frozen or canned, drain any excess liquid and sauté the corn for 5 minutes in a hot skillet for extra flavor.
3. Make the dressing:
   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Combine the salad:
   Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl.
   Toss everything together until well-coated with the creamy dressing.
5. Chill and serve:
   Refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
   Serve chilled with lime wedges on the side for a tangy finish.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 6-8 servings

• 250ml water
• 500ml growwe mieliemeel/Impala
• 5ml sout.

1. Bring water tot kookpunt, voeg sout by en strooi mieliemeel daarin.
2. Verlaag hitte.
3. Kook vir 15 minute.
4. Roer met ‘n vurk of agterkant van ‘n houtlepel om krummeltekstuur te verkry.
5. Prut vir ‘n verdere 45 minute, halfbedek (Ek stel my stoof af na no 1)
6. Roer nog so 3 maal tydens die prutproses.

Translation

Crumb porridge for the Braai

• 250ml of water
• 500ml coarse cornmeal/Impala
• 5ml of salt.

1. Bring water to the boil, add salt and sprinkle cornmeal into it.
2. Reduce heat.
3. Cook for 15 minutes.
4. Stir with a fork or the back of a wooden spoon to achieve a crumbly texture.
5. Simmer for a further 45 minutes, half covered (I set my stove to no 1)
6. Stir about 3 more times during the simmering process.