Description
This Mexican Street Corn Pasta Salad combines vibrant, fresh flavors with creamy, smoky, and tangy notes. Featuring tender elbow pasta, sweet charred corn kernels, and a luscious plant-based cheese sauce, this salad is ready in under 30 minutes and makes a colorful, bold addition to any meal or gathering.
Ingredients
Scale
Salad Ingredients
- 2 cups elbow pasta (gluten-free if desired)
- 2 cups fresh corn kernels
- 1/2 cup plant-based cheese (plant-based)
- 1/4 cup mayonnaise (natural)
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
Optional Variations
- 1 diced jalapeño or 1/4 teaspoon cayenne pepper for heat
- 1/4 cup toasted pumpkin seeds or crushed tortilla chips for crunch
- 1/2 cup plant-based yogurt or sour cream (plant-based) as a substitute for mayonnaise (natural)
- 1 cup cooked quinoa or couscous as pasta alternative
- Additional herbs like parsley, chives, or green onions
Instructions
- Cook the Pasta: Boil elbow pasta in salted water for 8 to 10 minutes until just tender. Drain and rinse under cold water to stop cooking and keep pasta firm.
- Prepare the Corn: Heat a skillet and toast fresh corn kernels until lightly charred and smoky for depth of flavor.
- Make the Dressing: In a bowl, whisk together plant-based cheese (plant-based), mayonnaise (natural), fresh lime juice, vegetarian Worcestershire sauce, chili powder, smoked paprika, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
- Combine Salad Ingredients: In a large bowl, toss cooked pasta, charred corn, and dressing until evenly coated. Gently fold in chopped fresh cilantro for herbal freshness.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Stir gently before serving.
Notes
- Toast the corn to enhance smoky flavor essential to the dish.
- Keep pasta al dente to prevent mushiness in the salad.
- Use freshly squeezed lime juice to brighten flavors.
- Adjust chili powder and smoked paprika for your preferred spice level.
- Mix ingredients gently to preserve the texture of corn and pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it may affect texture.
- No reheating needed; serve cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mexican street corn, pasta salad, plant-based cheese, smoky corn, creamy dressing, quick meal, colorful salad, vegetarian, plant-powered
