Step one:

Cook the pasta in a pan of salted water according to packet instructions – you want it to be al dente so do not overcook. Once cooked, drain the pasta and run under cold water until completely cooled. Drain again and toss the pasta with a little oil to avoid it sticking.

Step two:

In a large, dry frying pan over a medium to high heat, add the dried corn to the pan. Allow the kernels to brown and blister before tossing – move the kernels as little as possible for best results. Once charred, remove the corn from the heat and allow to cool.

Step three:

Place the cooked pasta in a large mixing bowl along with the cooled sweetcorn, pepper, apple, cucumber chunks and 2/3 spring onions.

Step four:

Squeeze over the mayonnaise and soured cream before adding a good pinch of salt and cracked of black pepper. Crumble in approximately 120g Applewood. Using either salad servers or clean hands, toss all the ingredients together until everything is coated in the mayonnaise and soured cream.

Step five:

Transfer the salad to a large serving bowl or platter and finish the pasta salad with the remaining sliced spring onion. Finally, crumble over the remaining Applewood and serve.

Cook’s Notes:

If you have the BBQ firing, you can also make this salad using corn on the cob for extra char and smokiness. Place whole cobs onto the grills and char the kernels until blistering and starting to blacken. Remove from the heat and using a sharp knife carefully slice the kernels off the cob. Add to salad as instructed above.