Macaroni Salad with Sweetcorn

• 160 g Macaroni
• 1 medium Fresh corn on the cob
• 2 pieces Celery
• 1 small Red onion
• 120 g Mayonnaise
• 2 tsp Dijon mustard
• 2 tsp Apple cider vinegar
• ½ tsp Caster sugar
• ¼ tsp Black pepper

1. Bring a large pot of water to the boil. Cook the macaroni until just tender, then drain well in a colander and rinse briefly under cold water to cool it down. Leave to drain thoroughly so the dressing does not become watery.
2. In the same pot, boil the corn on the cob until tender. Drain, cool until you can handle it, then cut the kernels off the cob. Set aside.
3. Finely dice the celery and red onion. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, caster sugar and black pepper until smooth. Taste and adjust with a little more vinegar if you want it sharper.
4. Add the cooled macaroni, sweetcorn, celery and red onion to the bowl. Toss until everything is evenly coated and the salad looks creamy. Cover and chill so the flavours come together.

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