Fiesta Corn Pasta Salad
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One of our favorite party appetizers is Fiesta Corn Dip — a creamy, cheesy, slightly spicy dip loaded with corn, Rotel, and green onions. But since I’m always on the hunt for easy side dishes to bring to BBQs and summer cookouts, I wanted to take that same flavor we love and turn it into a cold pasta salad.
This Mexican fiesta corn pasta salad is the result — a mash-up of our irresistible dip and a hearty pasta salad that’s perfect for summer.
I love this recipe because it checks all the boxes: it’s quick to make, feeds a crowd, and is make-ahead friendly so you’re not rushing at the last minute.
Plus, if you’re already a fan of our original Fiesta Corn Dip recipe, you’ll love how those same flavors translate into a creamy, chilled pasta salad.
Ingredients You’ll Need
- 8 oz small shell pasta, cooked and cooled (rinsed in cold water to chill fast)
- 30 oz whole kernel corn (two 15 oz cans, well-drained)
- 10 oz can Rotel (I use hot, but mild or lime jalapeño work too)
- 1 cup mayonnaise
- 8 oz sour cream
- 4 green onions, chopped
- 2 cups shredded cheddar cheese
How to Make Fiesta Corn Pasta Salad
Start by cooking the pasta according to the package directions. Once it’s cooked, drain it and rinse under cold water to cool it down quickly — this helps keep it a true cold pasta salad.
In a large bowl, combine the drained corn, Rotel, and chopped green onions. Once everything is mixed, add the cooled pasta. In a smaller bowl**, mix together the mayo and sour cream until smooth and creamy, then add that to the pasta and corn mixture. I like to use a spatula to really get everything combined and scrape the sides well so nothing gets left out.
**As you can see in the images we did add mayo and sour cream separately when creating this recipe but determined its best to combine first.
Next, fold in the shredded cheddar cheese. I prefer sharp cheddar for flavor, but you can use what you like. You can serve this right away, but I think it’s even better if you cover and chill it for a couple of hours so all the flavors come together.
Just give it a good stir before serving.
Tips for the Best Corn Pasta Salad
This pasta salad is a creamy, cool twist on traditional pasta salads, easy to double for potlucks, and the spice level is simple to adjust — mild, spicy, or extra hot! But there are some tips that I feel like will help this turn out as good as when I made it.
- Make sure to drain the corn really well so the dressing stays creamy and not watery.
- Rinsing the pasta under cold water is key to stopping the cooking and getting that chilled texture. Again, drain well.
- If you want less spice, swap hot Rotel for mild or plain diced tomatoes.
- Crushed up Fritos make a great topping, but only do that when ready to serve so they don’t soften.
Variations and Add-Ins
This salad is easy to customize! A few suggestions that I would test out are rinsed black beans or diced red bell pepper for extra color and texture. You could also mix in (or add as a topper) cooked bacon for a smoky flavor or swap the cheddar for pepper jack to kick up the heat.
If you want to serve this as more of a meal than a side, adding grilled chicken or shredded rotisserie chicken makes it hearty enough for lunch or dinner.
What to Serve With Fiesta Corn Pasta Salad
This Mexican-inspired pasta salad goes with just about anything. It’s great next to grilled meats like BBQ chicken, burgers, ribs, or even as a side for main dish taco night recipe. I’ve also served it recently at a family gathering where it disappeared fast — always a good sign!
It is definitely going to be making an appearance at some upcoming potlucks. I know no one will have it because I invented it, ha!
Make-Ahead and Storage Tips
You can make this salad a day ahead, and I actually recommend chilling it for at least an hour or two before serving. It stays good in the fridge for 2-3 days, just keep it covered and give it a stir before serving.
Because it’s made with mayo and sour cream, keep it chilled until it’s time to eat, especially if you’re serving it outside in the heat. Once time to serve, you can always put the pasta bowl into another bowl that has ice in it to keep everything nice and cold.
More Recipes Like This
If you love this pasta salad, be sure to check out some of my other easy side dishes that are perfect for a crowd! For something hearty and filling, try my Chicken Caesar Pasta Salad — it’s loaded with chicken, pasta, and creamy Caesar dressing.
If you’re in the mood for something light and fresh, my Cucumber Pepper Pasta Salad is full of crisp veggies and perfect for summer. And for a classic favorite that’s always a hit, don’t miss my Bacon Ranch Pasta Salad — creamy, savory, and so easy to throw together.
- To note – I streamlined the recipe card order so its super easy to put together. The addition of the ingredients may look slightly different than some of the images above.
Fiesta Corn Pasta Salad
Ingredients
- 8 oz small shell pasta cooked, drained, and rinsed with cold water
- 30 oz whole kernel corn two 15 oz cans, well-drained
- 10 oz can Rotel hot, mild, or lime jalapeño — drained
- 1 cup mayonnaise
- 8 oz sour cream
- 4 green onions chopped
- 2 cups shredded cheddar cheese
Instructions
- Cook pasta according to package directions. Drain and rinse pasta under cold water until fully cooled. Set aside.
- In a large bowl, combine drained corn, can of Rotel, and chopped green onions.
- In a separate bowl, mix together mayonnaise and sour cream until smooth. Add to the corn mixture and stir well to combine.
- Fold in shredded cheddar cheese until evenly distributed.
- Add cooled pasta and gently stir until everything is fully mixed and coated. Cover and chill for 1-2 hours.
- Stir before serving.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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