We’re using orecchiette pasta for the salad. “Orecchiette” is Italian for “ear” because, well that’s the pasta looks like, tiny little ears. The pasta is a perfect shape for catching the kernels of corn and other ingredients. You can either use your favorite buttermilk ranch dressing, or make your own. (It’s easy! Especially if you have buttermilk sitting around waiting to be used.) Cooking tip—no need to cook the corn kernels separately, just put them in with the pasta during the last minute of cooking. About 1 minute before the pasta is ready, add the corn to the boiling pasta water with the pasta. Drain the pasta and corn, and set aside. Note: Do not pour rendered fat down your kitchen sink unless you really like your plumber. Pour it into a jar to use for another cooking purpose or discard. Great served with grilled chicken or steak.
