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Mexican Corn, Pasta and Kale Salad

Perfect for parties!

Serves: 12 Prep Time: 30 minutes

I must admit that I do not like peppers or cilantro which are two major ingredients when it comes to some Mexican food. I also try to stick with as few ingredients as possible to keep things simple and easy. I created this mayo-free Mexican Corn Pasta and Kale Salad, which has lots of ingredients but no meat or mayonnaise, so it's safer for being left out at parties and makes great leftovers for lunch boxes too.


1 box of pasta 4 ears of corn (about 3 cups) - can also use a bag of frozen corn if needed 3 cups kale - soak in lime juice after rinsing for extra flavor if desired 2 avocados, diced 3 scallions, chopped 3 jalapeños, finely chopped (leave seeds in to make it extra spicy!) 1 cup pre-chopped red onion or 1 small red onion, chopped 1 cup crumbled Cotija cheese 1 15 oz can black beans, drained and rinsed


1/2 cup avocado or olive oil

1/2 cup lime juice

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 tablespoon chili powder

2 tablespoons Sriracha or hot sauce

Salt and pepper


  1. If you’re using real corn, shuck, cook, and allow to cool. Then take a knife and cut off the corn and set it aside.

  2. Cook the pasta next and allow it to cool.

  3. When the corn and pasta have cooled down completely, take all the ingredients and mix together in a big bowl.

  4. Make the dressing in a separate bowl and pour it over the top of the salad and toss.

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