Street Corn Pasta Salad with Bacon

Directions

1. Dice bacon and cook in a skillet over medium heat until desired crispiness is achieved. Drain on a paper towel-lined plate. (Tip from our chef: Save the bacon fat for future cooking.)

2. Cook pasta according to package directions for al dente. Strain and run under cold water to stop the cooking process.

3. While the pasta is cooking, prepare the remaining ingredients.

4. If using corn on the cob, grill or boil it.

   a.) To grill, remove the husks and silks from the corn. Preheat your grill to medium-high heat. Brush corn with oil and grill for 10-12 min., rotating often, until lightly charred. Allow to cool and slice the kernels off the cob.

   b.) To boil, remove the husks and silks from the corn and add cobs to a large pot of boiling water. Boil for 5-7 min. until cooked. Remove from the pot, allow to cool, and slice the kernels off the cob. Continue to Step 5 to char.

5. If using frozen corn or boiled corn, heat a non-stick skillet over medium-high heat and add corn. Allow corn to char before stirring, then continue to stir occasionally for 5-6 min. until charred on all sides. Allow to cool.

6. Combine all dressing ingredients in a small bowl and whisk thoroughly.

7. In a large bowl, combine cooked and drained pasta, bacon, charred corn, diced pepper, black beans, Cotija cheese, and cilantro, reserving some Cotija and cilantro for garnish.

8. Add dressing and toss to combine. Season with salt and pepper if desired. Garnish with green onions, Cotija, and cilantro. Sprinkle with additional Tajin and serve.