Mexican Street Corn Pasta Salad with Tajín Feta
We’ve taken all of the classic ingredients for an elote and created a delicious creamy pasta salad. This creamy pasta salad is studded with sweet summer corn and has just the right amount of spice with Tajín feta and Tajín seasoning. Make a batch for your next summer gathering.
Cooking time
30 minutes
INGREDIENTS
| 1/2 Ib | Ditalini pasta, or any small pasta shape |
| 2 tbsp | Extra virgin olive oil |
| 1 can | whole kernel corn |
| 2 tsp | minced garlic |
| 1 | jalapeño, minced |
| 4 | green onions, finely chopped |
| 1/4 cup | Athenos Crumbled Tajín Feta Cheese |
| 1/2 cup | sour cream |
| 1/2 cup | mayonnaise |
| 2 | limes juiced, plus the zest of 1 lime |
| 1 tbsp | kosher salt |
| 1 tbsp | cracked black pepper |
| 1 tbsp | Tajín seasoning |
| 1 cup | cilantro |
Method
-
- Bring a medium pot of water to a rolling boil. Add the pasta to the water and cook for 8-9 minutes or until tender.
- Drizzle noodles lightly with olive oil, stir together and set aside to cool.
- In a small bowl whisk together sour cream, mayonnaise, and lime juice.
- Once the noodles have cooled, add corn, garlic, jalapeno, cilantro, and green onions and Tajín feta. Add in a couple pinches or kosher salt and a few turns of cracked black pepper. Add in the sour cream mixture and stir together until everything is coated and well combined.
- Top with an extra shake of Tajín feta and a sprinkle of Tajín seasoning.
