Description
A flavor-packed vegan twist on classic Mexican elote, this creamy street corn pasta salad combines smoky charred corn, tangy lime dressing, and fresh herbs with pasta for the perfect summer dish.
Ingredients
Scale
- 3 cups corn kernels (fresh or frozen)
- 12 oz pasta (rotini, shells, or your favorite shape)
- 1/2 cup vegan mayonnaise
- 1/4 cup plant-based sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1–2 jalapeños, minced
- 1/2 cup vegan feta or cotija-style cheese, crumbled
Instructions
- Cook pasta according to package directions, drain and set aside to cool.
- Char corn kernels in a cast iron skillet or on grill until slightly smoky and blackened in spots.
- In a large bowl, whisk together vegan mayo, plant-based sour cream, lime juice, lime zest, chili powder, smoked paprika, and salt.
- Add cooled pasta, charred corn, diced red onion, minced jalapeño, and fresh cilantro to the bowl.
- Toss everything together until well coated with the creamy dressing.
- Top with crumbled vegan feta cheese.
- Refrigerate for 10-15 minutes before serving to allow flavors to meld.
- Serve chilled and enjoy!
Notes
- For extra creaminess, add diced avocado just before serving
- Adjust heat level by adding more or less jalapeño and hot sauce
- Can be made 2-3 days ahead and stored in refrigerator
- Flavors improve over time, making it perfect for meal prep
- Try adding black beans or bell peppers for extra nutrition and texture
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan street corn pasta salad, elote pasta, Mexican pasta salad, plant-based summer salad, vegan BBQ side dish