Gather all your ingredients. Start by mixing all the ingredients for your dressing in a large bowl. Set aside.
Cook pasta according to directions in salted water. Drain and rinse with cold water until completely cool. Shake off as much excess water as possible.
(Omit this step if your not using bacon) Meanwhile, cook bacon in a heavy skillet 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).
Heat the skillet with the remaining bacon grease (use oil if omitting bacon) and add the 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.
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.
Serve garnished with extra cheese, cilantro, and a little bit more chili powder, if desired.
Ingredients
Directions
Gather all your ingredients. Start by mixing all the ingredients for your dressing in a large bowl. Set aside.
Cook pasta according to directions in salted water. Drain and rinse with cold water until completely cool. Shake off as much excess water as possible.
(Omit this step if your not using bacon) Meanwhile, cook bacon in a heavy skillet 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).
Heat the skillet with the remaining bacon grease (use oil if omitting bacon) and add the 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.
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.
Serve garnished with extra cheese, cilantro, and a little bit more chili powder, if desired.
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