← Nouns Cooking · Mexican

Ingredients

• 300 g elbow macaroni
• 200 g Ham, diced
• 150 g sweetcorn kernels, drained
• 150 g Pineapple, diced
• 1 Carrot, grated
• 2 tbsp pickled jalapeños, chopped, plus 3 tbsp of their brine
• 180 ml Mayonnaise
• 180 ml Mexican crema or sour cream
• 2 tbsp yellow mustard
• Salt
• Black pepper

Method

1. Cook the macaroni in well-salted boiling water until just tender, about 1 minute less than the packet says. Drain, rinse with cold water and drain well.
2. Whisk the mayonnaise, crema, mustard and jalapeño brine in a large bowl and season with salt and pepper.
3. Fold in the pasta, ham, corn, pineapple, carrot and chopped jalapeños until everything is coated.
4. Chill for at least 30 min so the pasta soaks up the dressing. Stir and loosen with a spoonful of crema before serving if it has thickened.

Tips

• Leave out the ham (or use diced cheese, as in Sonora) for a vegetarian version.
• Keep it chilled and don’t leave it out in the sun for more than 2 hours.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Pati Jinich Mexico in My Kitchen