Creamy sweetcorn and Tajín pasta

Method

1. Cook the pasta in a large pan of salted water for 2 minutes less than the pack instructions or until al dente.
2. Meanwhile, put half of the sweetcorn in a blender with the shallot, milk, Tajín and a pinch of salt. Whizz until smooth.
3. Drain the pasta, reserving a mugful of the cooking water. Tip the pasta back into the pan and put over a medium heat. Add the blended corn mixture plus the rest of the corn and a glug of the cooking water. Stir together quickly to combine and coat the pasta, adding more of the water if needed. Serve with a sprinkling of extra Tajín on top.