Mexican Pasta Salad

Mexican Pasta Salad

I have always loved corn on the cob. When I was a kid we had a large garden and corn was one of the best parts. I still love it and find it irresistable when I see it roasted at boardwalks and fairs. Something so simple and it tastes so great. For this recipe I cut the corn off the cob and roast it in a skillet. Frozen corn will work well too,prefer white corn if it’s frozen. The kernels are a bit softer.

Mexican Pasta Salad


  • one pound cooked spiral pasta
  • 2 ears corn on cob or 2 cups frozen corn
  • 2 jalapenos seeded and diced
  • 2 scallions chopped
  • 2 limes juiced
  • olive oil to coat pasta
  • Bunch of Cilantro chopped
  • 1 can black beans rinsed
  • salt and pepper to taste
  • Cotija Cheese


  • Put pasta in a cold water bath, then drain in a strainer.
  • Drizzle olive oil over pasta so it doesn't stick together.
  • Roast the corn, jalapenos and scallion in a pan on medium heat with a tablespoon oil. Stir and cook until corn is golden.
  • Add to large bowl: pasta, corn, jalapenos, scallions, drained beans, cilantro and juice of limes. Add salt and pepper to taste. Before serving add Mexican Cotija Cheese.


  1. Diane – this sounds like the perfect hot weather pasta salad! i’ve never tried Cotija cheese before, but I’ve seen it in Mexican corn recipes. Will have to see if I can find some in one of our local supermarkets.

    1. Jeanette, I LOVE Cotija cheese it’s like the Mexican version of feta, it crumbles. But it’s not tangy or salty 🙂

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