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.