This delicious Corn Pepperoni Pasta Salad with bacon, sauteed sweet peppers, onions, feta, and fresh herbs can be served both chilled and warm.
Corn Pepperoni Pasta Salad
Hello, everyone. I have a very simple question today. Do you like corn? I do. We always have a package of frozen corn during the cold months. I normally cook it in a pan with a little bit of oil, herbs, and spices. It’s simple but delicious. Certainly, we enjoy fresh corn in summer, too. But would you like to know what I realized this year? There weren’t many corn recipes on the blog. Well, specifically, I had posted only one recipe. Once recipe since 2015? Wow!
So, I decided to change this. I think I’ve been doing pretty well this season. I have already shared these crostini and salad. It’s time for another recipe, this time Corn Pepperoni Pasta Salad. I used to think that the combination of pasta and corn was slightly strange due to sweetness (which is weird to hear from a guy who combined pasta with lavender and chocolate).
I think the important part of using pasta and corn together is to balance out mild and sweet by incorporating stronger flavors. Imagine charred sweet corn kernels, sauteed onion and sweet peppers, pepperoni (You can grab spicy instead of mild), feta, and bacon. Pretty delicious, eh? I used low-fat bacon and coconut oil for sauteing to make this dish less unhealthy.
And there’s one little secret – there’s one more corn recipe I’ll share next week. It might or might not be related to gnocchi. But that’s only between us, please.
- 2 corn ears
- 1 sweet green pepper, seeded and cubed
- 1 small red onion, sliced
- 100-120 gr. mild (you can use spicy) pepperoni, sliced
- 100-120 gr. low-fat bacon (can take turkey bacon), cut
- 1 tsp. coconut oil
- smoked paprika and black pepper, to taste
- about 1 cup cooked pasta
- 1 cup spinach
- 2 tbsp. feta, crumbled
- fresh thyme and basil
- Shuck, clean, and rinse corn well. Using a knife, cut the corn kernels off the cobs.
- Place the corn kernels and pepper in a dry pan (no oil yet) over high medium heat and cook about 3-4 minutes, turning occasionally until some kernels are charred.
- Add 1 tsp. coconut oil and fresh thyme (generously) and cook a couple of minutes longer. Remove and set aside in a bowl.
- In the same pan cook the onion, 2 minutes (add a bit of oil more if needed).
- Add the pepperoni and bacon and cook 3-5 minutes.
- Return the corn mixture and add the cooked pasta. Toss and and keep in the pan for a minute. At this point you can serve it at warm or let stay for about 20-30 minutes (don't refrigerate).
- Stir in the spinach and divide the salad between plates.
- Sprinkle with the feta and more thyme, if desired.