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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

This recipe is very simple and makes a TON! It also has some kick to it so if you don't like spice then I would probably avoid this one.

Mexican Street Corn Pasta Salad



  • 200 grams of plain greek yogurt

  • 40 grams of sriracha

  • Juice from 1 lime

  • dash of salt

  • dash of pepper

Pasta Salad:

  • 224 grams of Macaroni Noodles (lighten up by using whole wheat)

  • 1 12 oz. bag of frozen corn

  • 282 grams of yellow onion, chopped (next time I'd use red onion)

  • 70 grams of jalapeno, chopped

  • 2 lbs of Shredded Chicken Salsa

  • 15 grams of cilantro

  • 2 cloves of minced garlic

  • dash of salt

  • dash of pepper

  • dash of garlic powder

  • 20 grams of parmesan


  1. Cook pasta as directed on box, while cooking pasta start salsa shredded chicken in instant pot. Once complete set both aside to cool.

  2. In a pan, heat frozen corn on medium high heat. Cook until they start to become golden. Season with a dash of salt.

  3. In a very large pot or bowl add sauce ingredients and mix until combined.

  4. Add the pasta salad ingredients and stir until combined.

  5. Enjoy!


This recipe makes a TON! I made about 8 servings of about 215 grams.

Nutrition for 1 serving:

Calories: 356

Protein: 21.5 grams

Carbs: 46.2 grams

Fats: 8.8 grams

Note: I have eaten this cold and hot. Either way it is delicious with a nice kick!

I will use red onion next time to take away more of the bite from the onion. I think I would also add more cheese, maybe fat free cheddar or a Mexican blend.

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