Mexican Street Corn Pasta Salad

Step 1

Mix all ingredients for dressing in a large bowl. Set aside.

Step 2

Cook pasta according to directions in heavily salted water. Drain and rinse with cold water until completely cool. Shake off as much excess water as possible.

Step 3

Meanwhile, cook the four slices of bacon in a heavy skillet, such as cast iron, until crispy. Remove to a paper towel lined plate and allow to cool. Crumble when cool. Drain all but one tablespoon of bacon grease from the skillet (enough to coat the bottom).

Step 4

Heat the skillet with the remaining bacon grease and add the 4 cups of corn kernels. Cook over medium-high heat until starting to brown- don't stir too often. You should get nice dark color on some pieces.

Step 5

Add the cooked and cooled pasta, crumbled bacon, corn, jalapeño pepper, green onions, queso fresco, and cilantro to the large bowl with the dressing. Stir to combine.

Step 6

Serve garnished with extra cheese, cilantro, and a little bit more chili powder, if desired.