Summer Corn and Tomato Pasta
Summer Corn and Tomato Pasta is an impressive dinner you can prepare in just 43 minutes. Made with fresh corn kernels, frozen corn kernels, tomatoes, black beans and fresh coriander, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeΓ±o, green onions, salt and pepper.
Let stand at room temperature for 15 minutes or for up to 2 hours.
In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
Add tomato mixture; stir over medium heat just until heated through.
Serve sprinkled with feta.
Make ahead
To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.
π· Perfect Pairings
Complete your meal with these
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