This Mexican Street Corn Pasta Salad is loaded with flavor, made with roasted corn, jalapeno, peppers, and then tossed in a deliciously creamy and irresistible sauce. A quick and easy meatless pasta dish that can be ready in just 3o minutes.
We assure you that you will love this Mexican 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 vegetarian pasta salad to potlucks or any party gatherings and they will be a huge hit! The chili-lime cream sauce complements this pasta dish so well.
How to make Mexican 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!
Ingredients for the Creamy Pasta sauce
Yogurt– Full-fat or low-fat plain yogurt
Mayonnaise– You can use low or fat-free
Cheese– We used Cheddar, but you can use a blend of shredded cheese like Mexican-style
Fresh Herbs – We used Cilantro and Chives. But you may onions, parsley, cilantro
Chili – powder, and flakes
Salt and pepper, to taste
How to store Pasta salad
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.
Can you make pasta salad the day before
We love how easy it is to work with pasta salads. You can definitely make them the day before without the garnished and save in the fridge for the next day. Just add your fresh garnishes with a squeeze of lime before serving.
Do you rinse pasta for pasts salad
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.
What is the best pasta for pasta salads
Short pasta works best for pasta salads. Pasta with nooks and grooves are always great choices, like fusilli, farfalle, elbow, rotini, and penne would work great for pasta salads.
Making this Spicy Mexican Pasta salad? We would love to hear your thoughts on it. Please leave us some feedback in the comments below and don’t forget to rate it. Also, share it on social media with your friends and family.
Checked these other easy pasta dishes:
- Vegetarian Pasta Salad
- Tuna Pasta Salad
- Greek Pasta Salad
- Vegan Spinach Avocado Pasta
- Taco Pasta Salad
Remember to subscribe to my NEWSLETTER for free and receive recipes like this Mexican Pasta Salad Recipe delivered right to your inbox!
If you try a recipe and you like it, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Spicy Mexican Street Corn Pasta Salad
- 16 oz 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 Tbsp Chopped Cilantro
- 2 Tbsp Chopped Chives
- 1 Tsp Chili Powder
- 1 Tsp Chili Flakes
- 2 Garlic Cloves minced
- 1 Lime juiced
- Sea salt and pepper, to taste
- 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!
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
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.