Charred Corn, Bacon and Jalapeno Pasta

Recipe from Who magazine in Australia. Makes a delicious cold pasta salad. We made with gluten/wheat free pasta and to mix it up with the left overs added some hot salami the next day.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 375  g spiral shaped pasta
• 4  corn cobs, husks removed
• 250  g bacon, rindless
• 1⁄2 small red onion, thinly sliced
• 1⁄4 cup  pickled jalapeno pepper, drained and chopped
• 1  tablespoon parsley, fresh or 1  tablespoon  parsley paste
• 1⁄3 cup  whole egg mayonnaise
• 1⁄2 cup sour cream
• 2  tablespoons lime juice
• 1  garlic clove, crushed
• 1  tablespoon white wine vinegar
• 1  tablespoon Dijon mustard
• 3  tablespoons olive oil
•  salt and pepper, to taste

Directions

1. Dressing preparation - add last nine ingredients to a large jar with lid, shake to mix and set aside for later.
2. Cook pasta according to packet instructions. Drain well. Transfer to a large bowl. When cool rub your hands with a little oil and work through pasta to prevent sticking.
3. Remove kernels from corn cob. Heat oiled pan over medium to high heat. Add corn, cook, stirring occasionally until charred. Cool.
4. Add bacon to same pan and cook until lightly browned. Drain on kitchen paper until cool. Coarsely chop.
5. Add corn, bacon, onion and jalapenos to the pasta. Toss well and refrigerate.
6. Just before serving shake dressing again. Pour over salad. Gently toss to combine.