Description
Mexican Street Corn Pasta Salad combines smoky grilled corn, creamy plant-based cheese, fresh veggies, and zesty seasonings for a vibrant and flavorful dish. Perfect as a colorful, nutrient-packed summer meal or side, this easy pasta salad delivers a harmonious blend of textures and tastes with a plant-based creamy dressing and refreshing herbs.
Ingredients
Scale
Corn and Pasta
- 2 ears fresh corn, grilled and kernels cut off
- 2 cups cooked pasta (fusilli or penne), drained and rinsed
Dressing
- 1/2 cup plant-based mayonnaise (natural)
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon smoked paprika (natural)
- 1/2 teaspoon ground cumin (natural)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon natural gelling agent
Vegetables and Herbs
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
Cheese
- 1/2 cup crumbled plant-based cheese
Instructions
- Prepare the Corn and Pasta: Grill fresh ears of corn until lightly charred and smoky. Let them cool, then cut the kernels off into a large mixing bowl. Cook pasta according to package instructions until al dente, then drain and rinse under cold water to stop cooking and prevent sticking.
- Mix the Dressing: In a separate bowl, whisk together plant-based mayonnaise (natural), fresh lime juice, apple cider vinegar, vegetarian Worcestershire sauce (natural), smoked paprika (natural), ground cumin (natural), salt, and black pepper. Add the natural gelling agent and whisk until creamy and smooth, ensuring the dressing will cling well to pasta and vegetables.
- Combine All Ingredients: Add the cooled pasta to the bowl with grilled corn. Toss in diced red bell pepper, sliced green onions, and chopped cilantro. Pour the dressing over the salad and gently mix until everything is evenly coated.
- Fold in Plant-Based Cheese: Carefully fold in the crumbled plant-based cheese, maintaining its texture and allowing the creamy flavor to balance the smoky, tangy elements of the salad.
Notes
- Use fresh lime juice for a brighter, more vibrant flavor.
- Cook pasta al dente to prevent mushiness.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Grill the corn thoroughly to achieve the signature smoky taste.
- Add herbs like cilantro just before serving to preserve color and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mexican street corn, pasta salad, plant-based cheese, grilled corn salad, vegan pasta salad, summer salad, colorful pasta dish
