Quick Elote Pasta Salad
with Fresh Torchiette & Feta
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Elote, a.k.a. Mexican street corn, is the inspiration for this creamy pasta salad featuring twists of fresh torchiette. With smoky spices, cilantro and a shower of lime, sweet yellow kernels are just the sunny salsa you need to finish your day.
We will send you:
- 140g Cherry tomatoes
- 1 Ear of corn
- 1 Lime
- 14g Cilantro
- 225g Fresh torchiette
- 43ml Sour cream
- 60g Feta
- 4g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs • Milk • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
8 g
Sodium
630 mg
Total Carb
86 g
Sugars
10 g
Protein
24 g
Fibre
9 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Juice the lime.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 5 min., until al dente.
- Drain, transfer to a bowl and toss with a drizzle of oil to prevent sticking.
- Add the sour cream and ½ the lime juice; toss well.
Mise en place
- Meanwhile, cut the corn kernels off the cob.
- Halve the tomatoes.
- Roughly chop the cilantro leaves and stems.
Sauté the corn
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the corn, spices and S&P.
- Sauté, 2 to 3 min., until fragrant.
Make the salsa
- Meanwhile, crumble the cheese.
- In a medium bowl, combine the tomatoes, corn, cheese, remaining lime juice, ½ the cilantro, a drizzle of oil and S&P.
Plate your dish
- Divide the pasta between your plates.
- Top with the salsa.
- Garnish with the remaining cilantro. Bon appétit!
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