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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based

Description

Mexican Street Corn Pasta Salad is a vibrant and flavorful summer dish combining smoky spices, sweet corn, creamy plant-based cheese, and zesty apple cider vinegar. This refreshing and easy-to-make salad is perfect for potlucks, picnics, or casual dinners, offering a delightful mixture of textures and bold Mexican street food flavors in a comforting pasta salad.

Ingredients

Scale

Pasta and Vegetables

  • 2 cups elbow pasta
  • 1 1/2 cups fresh corn kernels (or frozen, thawed)
  • 1/4 cup chopped cilantro
  • Optional: 1 diced jalapeño (for heat)

Spices and Seasonings

  • 1 teaspoon ground cumin (natural)
  • 1 teaspoon smoked paprika (natural)
  • 1 clove garlic, minced (natural)
  • Pinch of salt

Dressing

  • 1/2 cup crema (plant-based)
  • 2 tablespoons fresh lime juice (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Cook the Pasta: Boil the elbow pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for the salad.
  2. Prepare the Corn: While the pasta is cooking, sauté the fresh corn kernels in a hot pan until slightly charred to bring out their natural sweetness and smoky flavor. Use frozen corn if fresh is unavailable.
  3. Mix the Dressing: In a mixing bowl, whisk together the plant-based crema, fresh lime juice, apple cider vinegar, minced garlic, vegetarian Worcestershire sauce, cumin, smoked paprika, and a pinch of salt until smooth and well combined.
  4. Combine All Ingredients: Gently fold the cooled pasta and charred corn into the dressing. Stir in chopped cilantro and diced jalapeño if desired. Taste and adjust seasoning with salt, lime juice, or spices as preferred.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for best taste and texture.

Notes

  • Use the freshest corn and herbs available for the best flavor and texture.
  • Do not overcook pasta to keep a firm bite and prevent sogginess.
  • Adjust lime juice and apple cider vinegar to balance tanginess to your liking.
  • Chill before serving to enhance the flavor harmony and texture.
  • Add toasted pumpkin seeds or pepitas for extra crunch and nutty flavor.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling, Sautéing
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Mexican street corn, pasta salad, plant-based cheese, summer salad, creamy pasta salad, smoky paprika, fresh corn, cilantro, lime juice

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