Mexican Street Corn Pasta Salad

Vegetarian Mexican macaroni pasta salad with red bean, corn, tomato, onion and pepper
Photo by NoirChocolate/Depositphotos

Get ready for a flavor explosion as Mexican Street Corn meets pasta salad in an irresistible fusion. This easy meal is perfect for picnics or any day you crave a little extra zing. Let’s dive in. 


  • 2 cups small pasta (like macaroni or orzo)
  • Extra virgin olive oil for drizzling
  • 1 can of corn 
  • 2 cloves of garlic, minced
  • 1 small jalapeño, finely chopped
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, sliced
  • 1/4 cup crumbled cotija cheese
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 2 chipotle peppers, chopped
  • 1/3 cup fresh lime juice
  • Salt and pepper, to taste


  1. Boil pasta as per the package instructions, then drain and cool with cold water, adding olive oil to prevent sticking. 
  2. In a skillet, lightly heat olive oil and sauté corn until golden, about 5-7 minutes. 
  3. Add minced garlic and jalapeño, cooking briefly until fragrant. 
  4. Separately, blend Greek yogurt, mayonnaise, chopped chipotle peppers, lime juice, and zest, seasoning with salt and pepper. 
  5. In a large bowl, mix the pasta, corn, cilantro, green onions, and cotija cheese with the dressing. Refrigerate the salad for an hour before serving to enhance flavors. Enjoy it chilled or at room temperature.