Serves 6-8
20 minutes
INGREDIENTS
- Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 lime, zested and juiced
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- kosher salt and freshly ground pepper, to taste
- Salad:
- 2 cups cooked penne pasta
- 2 (12 oz.) bags frozen corn, thawed and drained, browned and charred slightly
- 2 tablespoons vegetable or canola oil
- 4 green onions, finely chopped
- 1 jalapeño, seeds removed, minced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/2 cup cotija cheese or queso fresco, cubed
- 8 pieces bacon, cooked and crumbled
- kosher salt and freshly ground pepper, to taste
PREPARATION
- Heat canola oil in a large pan or skillet over medium-high heat and brown corn until dark and golden. 5-8 minutes.
- Prepare dressing by whisking together mayonnaise, sour cream, garlic, lime zest and juice, chili powder and cayenne, then taste and adjust seasoning, if necessary.
- In a large bowl, combine cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon and cotija, then pour dressing on top and toss together to combine.
- Refrigerate at least 20 minutes before serving.
Recipe adapted from Lemon Blossoms
