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This Mexican Street Corn Pasta Salad is loaded with flavor, made with roasted corn, jalapeno, and peppers, and then tossed in a deliciously creamy and irresistible sauce. A quick and easy meatless pasta dish that can be ready in just 30 minutes.
You may like my Mexican Street Corn Salad or my creamy tuna pasta salad.
I assure you that you will love my Mexican Street Corn Pasta Salad Recipe. It has all the flavors of street corn made into a pasta bowl dish for a filling and comforting budget-friendly meal. Take this pasta salad to potlucks or any party gathering, and it will be a huge hit! The chili-lime cream sauce complements this pasta dish so well.
Ingredients needed
- Whole Wheat Penne Pasta: use any other short pasta of your choice.
- Corn Kernels, roasted
- Jalapeno, seeded and diced
- Red Bell Pepper, diced
- Red Onion, finely sliced
To make the creamy pasta sauce:
- Low Fat Plain Yogurt: Or Greek Yogurt
- Light Mayonnaise
- Sharp Cheddar Cheese, plus more to garnish low-fat works
- Chopped Cilantro
- Chopped Chives
- Chili Powder
- Chili Flakes
- Garlic Cloves , minced
- Lime, juiced
- Sea salt and pepper, to taste
How to make Street Corn Pasta Salad
Bring a large pot of salted water to the boil. Add in pasta and cook according to package directions. Once cooked, drain and let it cool.
Meanwhile, in a mixing jug add all the sauce ingredients and whisk until well combined. In a large bowl, add cooked pasta, corn, jalapeño, bell pepper, and red onion.
Pour-over the sauce and toss well to get all the pasta nicely coated. Sprinkle with shredded cheese and fresh ground black pepper. Enjoy!
Recipe Notes
- You can use lentil or chickpea pasta to cut down on the carbs and add in some protein.
- Add in some shredded chicken for some added protein. I sometimes do this to make a meal out of the pasta salad and it can be enjoyed cold.
- Add in some chopped avocados if you like or some crushed tortilla chips.
Frequently asked questions
Place Pasta salad in an airtight container and store in the fridge for 3-4 days. This Mexican pasta salad can also be enjoyed cold.
We love how easy it is to work with pasta salads. You can make them the day before without the garnishes and save them in the fridge for the next day. Just add your fresh garnishes with a squeeze of lime before serving.
If pasta is being used for pasta salads, rinse the pasta with cold water in a colander and allow it to cool. This will bring the temperature of the pasta and make it cooler and perfect to use in pasta salads. If you are making a warm dish and not a pasta salad, you should not rinse the pasta.
Short pasta works best for pasta salads. Pasta with nooks and grooves is always a great choice, fusilli, farfalle, elbow, rotini, and penne would work great for pasta salads.
Storage Recommendations
If you have leftovers, place them in a sealed container in the fridge for up to 5 days. Enjoy cold when ready to serve again. I do not recommend reheating this pasta salad.
This pasta salad doesn’t freeze well.
More Pasta Salad recipes
- Vegetarian Pasta Salad
- Tuna Pasta Salad
- Greek Pasta Salad
- Mediterranean Chickpea Salad
- Chickpea Tuna Salad
- Vegan Spinach Avocado Pasta
- Taco Pasta Salad
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Mexican Street Corn Pasta Salad
Ingredients
- 16 ounces Whole Wheat Penne Pasta
- 2½ Cups Corn Kernels, roasted
- 2 Jalapeno, seeded and diced
- 1 Red Bell Pepper, diced
- 1 Medium Red Onion, finely sliced
To make the creamy pasta sauce:
- 1 Cup Low Fat Plain Yogurt
- ¼ Cup Light Mayonnaise
- ⅓ Cup Sharp Cheddar Cheese, plus more to garnish, low-fat works
- 2 tablespoons Chopped Cilantro
- 2 tablespoons Chopped Chives
- 1 teaspoon Chili Powder
- 1 teaspoon Chili Flakes
- 2 Garlic Cloves , minced
- 1 Lime, juiced
- Sea salt and pepper, to taste
Instructions
- Bring a large pot of salted water to the boil. Add 16 ounces Whole Wheat Penne Pasta and cook according to package directions. Once cooked, drain and let it cool.
- Meanwhile, in a mixing jug add all the sauce ingredients (1 Cup Low Fat Plain Yogurt, ¼ Cup Light Mayonnaise, ⅓ Cup Sharp Cheddar Cheese, 2 tablespoons Chopped Cilantro, 2 tablespoons Chopped Chives, 1 teaspoon Chili Powder, 1 teaspoon Chili Flakes, 2 Garlic Cloves – minced, 1 Lime -juiced) Sea salt and pepper, to taste) and whisk until well combined. In a large bowl, add cooked pasta, 2½ Cups Corn Kernels, 2 Jalapeno (sliced), 1 Red Bell Pepper (diced), and 1 Medium Red Onion (sliced)..
- Pour-over the sauce and toss well to get all the pasta nicely coated
- Sprinkle with shredded cheese and fresh ground black pepper. Enjoy!
Video
Notes
- Use any pasta of your choice. Most times, I use lentil pasta, and I add in some shredded chicken for some added protein.
- You can use Greek yogurt instead of Plain yogurt. You can just thin it down a bit, mixing it with three tablespoons of water.
- Store leftovers in the fridge for up to 5 days.
- I do not recommend freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dairy free with almond milk yogurt and dairy free cheese and it was still really good! I think the sauce was a bit thick but other than that, tasted amazing!
Thanks for the feedback. Glad you liked it
Made this yesterday, absolutely delicious! Thank you
Thank you.
Just made this following the recipe to a tee. It seems a bit dry to me. I’m wondering if it’s better to refrigerate a bit before eating to allow the flavors to meld a bit? My first taste was a bit disappointing. I’ll try again later and see if I like it better! I did use a very small lime. Maybe I’ll add more lime juice too.