Korean Macaroni Salad (Sweet Mayo Pasta from Retro Diners)

Bring salted water to a boil and cook 150 g elbow macaroni for 8 minutes until softer than al dente.

Drain, rinse under cold water to wash off surface starch, and set in a colander to drain.

Cut 60 g of carrot into 5 mm dice.

Drop into boiling water and blanch for exactly 1 minute so the carrot stays crisp. Transfer immediately to cold water to stop cooking, then drain and pat dry.

Dice 80 g cucumber and 50 g onion into 5 mm pieces.

Toss cucumber with a pinch of salt and let sit 5 minutes. Press hard with a paper towel to squeeze out all liquid, then pat the onion dry.

In a large bowl, combine 5 tablespoons of mayonnaise, 1 teaspoon of sugar, and half a teaspoon of salt.

Stir with a whisk or spoon until the sugar dissolves fully and the dressing looks smooth.

Add the cooled macaroni, carrot, cucumber, onion, and 80 g of sweet corn to the dressing bowl.

Fold gently with a rubber spatula, turning the mixture over rather than stirring, until every piece is evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 20 minutes until the mayonnaise firms up and clings to the pasta without running. Transfer to a serving dish and serve while cold.