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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

  • Author: Kevin
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Plant-based

Description

Mexican Street Corn Pasta Salad is a vibrant and creamy dish combining smoky spices, tender pasta, sweet roasted corn, and a luscious zesty dressing made with a natural gelling agent. Topped with tangy plant-based cheese and fresh herbs, this easy-to-make salad is perfect for picnics, potlucks, or a colorful weeknight meal, delivering bold flavors and satisfying creaminess in every bite.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh or frozen corn kernels
  • 3 cups short pasta (penne or rotini)
  • 1/2 cup plant-based cheese, crumbled
  • 1 teaspoon smoked paprika (natural)
  • 1 teaspoon chili powder (natural)
  • 1 teaspoon ground cumin (natural)
  • Salt and pepper to taste

Dressing

  • 1/2 cup plant-based mayonnaise (natural)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/4 teaspoon garlic powder (natural)
  • 1/4 teaspoon onion powder (natural)
  • 1 tablespoon natural gelling agent

Garnish and Herbs

  • 1/4 cup chopped fresh cilantro or parsley

Instructions

  1. Cook and Roast the Corn: Lightly roast your fresh or thawed corn kernels in a hot skillet until golden brown spots appear and a smoky aroma develops, enhancing the authentic street corn flavor.
  2. Boil the Pasta: Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water to stop cooking and keep the pasta firm and fresh for the salad.
  3. Prepare the Creamy Dressing: In a bowl, whisk together plant-based mayonnaise, fresh lime juice, apple cider vinegar, vegetarian Worcestershire sauce, garlic powder, onion powder, and natural gelling agent until smooth and luscious, creating a zesty coating for the pasta and corn.
  4. Combine and Season: Mix the cooled pasta, roasted corn, and dressing in a large bowl. Stir in smoked paprika, chili powder, cumin, salt, and pepper to blend all flavors harmoniously.
  5. Add the Final Touches: Fold in chopped fresh cilantro and crumbled plant-based cheese, boosting the salad with fresh brightness and creamy tang to complete the dish.

Notes

  • Roast the corn to bring essential smoky flavor to the salad.
  • Ensure pasta and corn are cooled before mixing to avoid sogginess.
  • Adjust the amount of natural gelling agent in the dressing to reach your desired creaminess.
  • Add fresh herbs just before serving for maximum flavor and color.
  • The salad can be served chilled or at room temperature; chilling enhances the flavors.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Mexican Street Corn Pasta Salad, plant-based, creamy pasta salad, roasted corn salad, easy picnic salad, smoky pasta salad

Find it online: https://yumwayrecipes.com/mexican-street-corn-pasta-salad/