There’s a lot of flavors in this pasta that you might think, at first, don’t really go together:  there’s Italian pasta; there’s feta cheese, which we usually associate with Greek food; there’s jalapeños from Mexico; and there’s also corn and basil.  Yes, these ingredients might seem weird all combined, but they actually make for a great, easy dish – just look at how delicious that bowl of pasta is!  We adapted this version for ourselves from a recipe in the New York Times, and if you’re willing to give this a try, here’s how you can make this simple meal.

You’ll need:

  • A pound of pasta
  • Butter
  • 2 jalapeños
  • 5 ears of corn
  • 8 ounces of feta cheese
  • Fresh or dried basil

Start by cooking your pasta, then shuck your corn and use a large knife to cut off all the kernels.  Chop your jalapeños up as well.


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In a large pot, melt 4 tablespoons of butter over medium heat and cook your jalapeño for only 1-2 minutes, until it’s just softened.  Add the corn kernels and cook them for another 5 minutes or so, until you notice them beginning to brown in places.  Use a 1/4-cup measure to scoop some water out of the pot where the pasta is cooking and add that in, letting it simmer for a few minutes until it’s mostly reduced.


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When the pasta is done, drain it and add it to the corn and jalapeño.  Crumble your feta cheese and mix it in as well, along with 1/2 cup of chopped fresh basil or dried basil.


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And that’s pretty much it – now you can serve it up and eat!




This pasta is so quick and easy – it really doesn’t take more than 20 minutes from start to finish, and it’s got so many different tastes.  The jalapeños are a little spicy, while the feta’s creaminess counteracts that heat and the corn and basil add in some veggie, herb-y goodness.  If you’re looking to try a bunch of different flavors from around the world but don’t feel like diving into a complicated recipe, we think this pasta is pretty simple, tasty, and satisfying.