Mexican Corn Pasta Salad

Serves 6. Recipe adapted from Chelsea’s Messy Apron.

Ingredients

2 cups mini penne pasta, cooked al dente, drained, and chilled
2 1/2 cups grilled corn, cut off the cob
8 slices bacon, crisp cooked and crumbled
1/2 cup scallions, sliced
1/2 cup cilantro, chopped
2 tablespoons jalapeño pepper, seeded and finely minced
1/2 cup cotija cheese, crumbled
For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 Lime, zested and juiced
3 dashes Tapatio hot sauce (optional)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
Salt to taste

Instructions

To a large bowl, add the pasta, corn, bacon, scallions, cilantro, jalapeño, and cheese.

In a smaller bowl, whisk together the mayonnaise, sour cream, lime, Tapatio (if using), chili powder, cumin, and smoked paprika until smooth. Drizzle over the contents of the larger bowl. Toss to coat. Season generously with salt to taste. Serve or cover and chill until ready to serve.

Note: If making in advance, reserve the bacon until ready to serve and fold it in, otherwise the bacon will lose its crunch.