American pasta salad peaked in 1987 when Midwest potlucks discovered corn kernels stay perfectly crisp in mayonnaise-based dressings.
Fiesta Corn Pasta Salad
Elevate your summer barbecues with this vibrant Fiesta Corn Pasta Salad! Bursting with sweet corn, zesty lime, and a creamy dressing, this salad is a breeze to whip up and sure to impress your guests. It's the ultimate refreshing side that brings a burst of flavor to any grilled feast!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cans corn (drained)
- 1/2 cup green onion (chopped) (120 ml)
🥛Dairy & Eggs(2)
- 2 cups shredded cheddar (480 ml)
- 1 cup sour cream (240 ml)
🫙Pantry Staples(1)
- 8oz shell pasta (cooked and drained) (227 g)
🧂Spices & Seasonings(1)
- Salt & Pepper
📦Other(2)
- 1 cup Mayo (240 ml)
- 1 can rotel (drained)
👨🍳 Instructions
- 1
Cook, drain, and let pasta cool. Toss into a large bowl.
- 2
Add in corn, rotel, mayonnaise, sour cream, cheddar, green onion, and salt & pepper.
- 3
Mix together until combined.
- 4
Top with some chili cheese Fritos and more green onion.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes under package directions since it will continue softening in the acidic dressing and absorb moisture from tomatoes in the Rotel.timing1-2 minutes under
- ✓Rinse cooked pasta with cold water until it reaches 70°F or below to stop starch gelatinization and prevent the salad from becoming gummy.technique70°F
- ✓Use a 2:1 ratio of mayonnaise to sour cream for optimal creaminess - mayo provides fat stability while sour cream adds tang without making the salad watery.ingredient2:1 ratio
- ✓Drain Rotel tomatoes for 5 minutes in a fine mesh strainer to remove excess liquid that would dilute the dressing and make the salad soggy.technique5 minutes
- ✓Add Fritos just before serving because their corn starch coating absorbs moisture within 15-20 minutes, losing 80% of their crunch.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
American pasta salad peaked in 1987 when Midwest potlucks discovered corn kernels stay perfectly crisp in mayonnaise-based dressings.
Fiesta Corn Pasta Salad
Elevate your summer barbecues with this vibrant Fiesta Corn Pasta Salad! Bursting with sweet corn, zesty lime, and a creamy dressing, this salad is a breeze to whip up and sure to impress your guests. It's the ultimate refreshing side that brings a burst of flavor to any grilled feast!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cans corn (drained)
- 1/2 cup green onion (chopped) (120 ml)
🥛Dairy & Eggs(2)
- 2 cups shredded cheddar (480 ml)
- 1 cup sour cream (240 ml)
🫙Pantry Staples(1)
- 8oz shell pasta (cooked and drained) (227 g)
🧂Spices & Seasonings(1)
- Salt & Pepper
📦Other(2)
- 1 cup Mayo (240 ml)
- 1 can rotel (drained)
👨🍳 Instructions
- 1
Cook, drain, and let pasta cool. Toss into a large bowl.
- 2
Add in corn, rotel, mayonnaise, sour cream, cheddar, green onion, and salt & pepper.
- 3
Mix together until combined.
- 4
Top with some chili cheese Fritos and more green onion.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes under package directions since it will continue softening in the acidic dressing and absorb moisture from tomatoes in the Rotel.timing1-2 minutes under
- ✓Rinse cooked pasta with cold water until it reaches 70°F or below to stop starch gelatinization and prevent the salad from becoming gummy.technique70°F
- ✓Use a 2:1 ratio of mayonnaise to sour cream for optimal creaminess - mayo provides fat stability while sour cream adds tang without making the salad watery.ingredient2:1 ratio
- ✓Drain Rotel tomatoes for 5 minutes in a fine mesh strainer to remove excess liquid that would dilute the dressing and make the salad soggy.technique5 minutes
- ✓Add Fritos just before serving because their corn starch coating absorbs moisture within 15-20 minutes, losing 80% of their crunch.timing15-20 minutes