Mexican Street Corn Pasta Salad
Tired of the same old pasta salad? Try this Mexican street corn version for a fresh new twist! It’s creamy, slightly spicy, and full of texture. The lime and cheese combo is what makes it really stand out.
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Pasta salads are a cookout staple, and you’ll almost always find at least one on the table at summer parties. But with so many recipes out there, you’re probably wondering what version to make for your next party.
The classic ones usually have cooked pasta, a creamy or tangy dressing (like mayo or vinaigrette), and a mix of veggies. Some even include cheese, olives, or deli meats.
This Mexican street corn pasta salad recipe gives you a bright, bold, and creamy dish, something you can pair with grilled meats or even tacos. 🥗
Wondering what else to pair with this pasta salad? These sandwich recipes for dinner are so easy, you can make them for weekend family gatherings or busy weeknights.
How to Make the Best Mexican Street Corn Pasta Salad
Servings: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Down Time: 1 hour
Total Time: 1 hour 22 minutes
Equipment:
Ingredients:
- 8 oz rotini noodles
- 2 (15.25 oz) cans corn, well drained
- 1/2 cup cotija cheese, crumbled
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- 1 large jalapeño, diced
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
Instructions:
Step 1: Boil the noodles according to package directions until tender. Drain, then run them under cold water to cool quickly.
Step 2: While the noodles are cooking, slice the green onions, chop the parsley, and dice the jalapeño.
Step 3: In a large bowl, combine the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeño. Toss to mix.
Step 4: In a small bowl, stir together the mayonnaise, lime juice, and seasonings.
Step 5: Pour the dressing over the pasta mixture and toss until well combined.
Step 6: Refrigerate for 1 hour, or until ready to serve.
Step 7: Stir again just before serving.
What to Serve with This Easy Mexican Street Corn Pasta Salad
- Grilled meats: This pasta salad pairs perfectly with grilled chicken, steak, or even hot dogs. You can also enjoy it alongside BBQ baked kielbasa and black bean veggie burgers. Add it to your next barbecue menu—you won’t regret it!
- Simple sandwiches: Make it ahead and pair it with your favorite sandwiches anytime. Grilled cheese, pulled pork sandwiches, or egg salad sandwiches are amazing choices that you can easily share with your loved ones.
Looking for more easy recipes for your next cookout? Keto egg roll in a bowl, air fryer shrimp, and bacon wrapped asparagus are some of the easiest recipes you can explore as a beginner cook.
Tips for the Easiest Mexican Street Corn Pasta Salad
- Add your favorite protein: Turn it into a heartier meal. Toss in grilled chicken, black beans, or chopped boiled eggs to make this pasta salad filling enough for lunch or dinner. 😋
- Adjust the spice: This recipe calls for a jalapeño, but you can always tweak the heat level. Remove the seeds if you want it mild, or leave them in for a spicier bite. You could even swap in chipotle powder or hot sauce for a smoky kick.
Storing Leftover Mexican Street Corn Pasta Salad
Store your pasta salad in an airtight container in the fridge. It’ll stay fresh for up to 4 days, and yes, the flavors will continue to deepen over time. Just give it a good stir before serving.
Prepping it in advance? You can mix everything except the dressing and keep them separate until you’re ready to serve.
Simple Upgrades to Make Pasta Salad Prep and Serving Smoother
- If you ever want to swap canned corn for fresh, a corn stripper tool makes the job faster and less messy. It neatly removes kernels from the cob in seconds!
- Fresh lime juice really makes the flavors pop in this pasta salad. Why not use a handheld citrus juicer to make things faster and easier? Works great for lemons, too! 🍋
- Get a new salad serving set! Make it easier (and cleaner!) for guests to scoop their own portions. You can also use it for other side dishes or even for main course casseroles.
FAQs About Making Mexican Street Corn Pasta Salad
What’s in a Mexican salad?
A typical Mexican salad includes ingredients like corn, black beans, tomatoes, onions, avocado, and a zesty lime or cilantro dressing. In this version, we’re mixing things up by turning it into a pasta salad with rotini.
How to make easy pasta salad dressing?
Most pasta salad dressings are made with mayo, Greek yogurt, or vinaigrette, then flavored with herbs, spices, and a bit of lemon juice. But as always, you can easily make it your own using what you have on hand.
You don’t need to spend all day in the kitchen to make the most delicious pasta salads! Planning to serve this one at your next cookout?
Set up a mini toppings station with bowls of extra jalapeños, lime wedges, cotija, or even hot sauce. That way, everyone can customize their own plate and have fun.
Ready to revamp your summer menu? You’ll never go wrong with these recipes:
- New York Chopped Cheese Sandwich
- Shrimp Scampi with Spaghetti
- Instant Pot Lemon Parsley Chicken and Risotto
- Potato Salad
- White Bean Dip with Seasoned Pita Chips
Mexican Street Corn Pasta Salad
Description
Tired of the same old pasta salad? Try this Mexican street corn version for a fresh new twist! It’s creamy, slightly spicy, and full of texture. The lime and cheese combo is what makes it really stand out.
Ingredients
- 8 oz rotini noodles
- 2 (15.25 oz) cans corn, well drained
- 1/2 cup cotija cheese, crumbled
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- 1 large jalapeño, diced
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
- Boil the noodles according to package directions until tender. Drain, then run them under cold water to cool quickly.
- While the noodles are cooking, slice the green onions, chop the parsley, and dice the jalapeño.
- In a large bowl, combine the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeño. Toss to mix.
- In a small bowl, stir together the mayonnaise, lime juice, and seasonings.
- Pour the dressing over the pasta mixture and toss until well combined.
- Refrigerate for 1 hour, or until ready to serve.
- Stir again just before serving.
