Description
This vibrant Cotija Mexican Style Elote Pasta Salad combines sweet roasted corn, creamy plant-based Cotija cheese, and a zesty natural dressing for a fresh, colorful, and flavorful dish that is perfect for gatherings, weeknight dinners, or as a standout side. Easy to prepare and make-ahead friendly, it celebrates bright summer flavors with plant-based ingredients and lively textures.
Ingredients
Scale
Main Ingredients
- 2 ears fresh corn on the cob
- 1 cup plant-based Cotija cheese, crumbled
- 3 cups cooked pasta (use gluten-free pasta for gluten-free option), cooled
- 1/2 cup fresh cilantro, chopped
Dressing
- 1/2 cup plant-based mayonnaise (natural)
- 3 tablespoons lime juice (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon chili powder (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt and freshly cracked black pepper, to taste
- Optional: small amount of natural gelling agent for texture
Instructions
- Roast the Fresh Corn: Preheat your oven to 400°F (200°C). Shuck the corn cobs and place them on a baking sheet. Roast for 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred to achieve a smoky elote flavor.
- Cook the Pasta: While the corn roasts, cook your pasta according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside to cool completely.
- Prepare the Dressing: In a mixing bowl, combine plant-based mayonnaise, lime juice, vegetarian Worcestershire sauce, chili powder, garlic powder, salt, and freshly cracked black pepper. Whisk until smooth and well blended. Add a small amount of natural gelling agent if desired for extra texture.
- Combine Ingredients: Slice the roasted kernels off the cob and add them to a large bowl with the cooked pasta, chopped fresh cilantro, and plant-based Cotija cheese. Pour in the dressing and toss gently to coat every bite evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Give it a quick toss before serving. Garnish with extra plant-based Cotija cheese, fresh cilantro, and a light dusting of chili powder for a fresh summer delight.
Notes
- Roasting the corn enhances its natural sweetness and adds a smoky note.
- Rinsing the pasta under cold water prevents sticking and keeps the salad refreshing.
- Adjust seasoning and lime juice to your taste before chilling.
- Add cilantro just before serving to keep it fresh and vibrant.
- Optionally add a natural gelling agent for extra texture in the dressing.
- Serve chilled or at room temperature; gently warm if preferred but fresh is best.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cotija pasta salad, elote pasta salad, plant-based Mexican salad, vegan pasta salad, summer salad, gluten-free pasta salad
