Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

  • Author: Anthony
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Mexican Street Corn Pasta Salad is a vibrant and flavorful summer dish combining smoky roasted corn, creamy plant-based cheese, zesty lime, and tender al dente pasta. Perfect for picnics or barbecues, this easy-to-make salad offers a creamy, smoky, and tangy taste experience with fresh herbs and a gentle kick from jalapeño. It is plant-based, customizable, and ideal as a side or main dish that celebrates the bold flavors of Mexican street corn in every bite.

Ingredients

Scale

Main Ingredients

  • 2 cups roasted fresh corn kernels
  • 3 cups cooked pasta (fusilli or penne), al dente
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh lime juice
  • 1/2 cup plant-based cheese, shredded
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/3 cup plant-based mayonnaise (natural)
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño pepper, diced (adjust to taste)
  • 1 tablespoon grape juice (natural)
  • 1 teaspoon natural gelling agent

Instructions

  1. Roast and Prepare Corn: Begin by roasting fresh corn kernels in a hot skillet with a dash of smoked paprika until they are slightly charred and fragrant. This process adds a smoky sweetness and signature street corn flavor to the salad.
  2. Cook the Pasta: Boil your chosen short pasta, such as fusilli or penne, until al dente. Drain the pasta and rinse under cool water to stop the cooking process and maintain a firm texture, ensuring the salad does not become mushy.
  3. Mix the Dressing: In a bowl, whisk together plant-based mayonnaise, vegetarian Worcestershire sauce (natural), grape juice (natural), fresh lime juice, and smoked paprika until smooth and creamy. This creates a tangy, smoky dressing base that ties the salad flavors together.
  4. Combine Ingredients: In a large bowl, toss the cooked pasta, roasted corn, diced jalapeño, chopped cilantro, and shredded plant-based cheese with the dressing. Gently fold in the natural gelling agent to help maintain a luscious and well-integrated texture throughout the salad.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. Serving this salad cold allows the smoky, creamy, and zesty flavors to create a more cohesive and vibrant taste experience.

Notes

  • Use fresh corn kernels for superior flavor and texture compared to canned or frozen.
  • Cook the pasta al dente to avoid mushiness in the salad.
  • Adjust lime juice and grape juice to achieve the perfect balance between sweet and tart.
  • Chill the salad properly to allow the smoky and zesty dressing to infuse all ingredients fully.
  • Modify the amount of jalapeño to customize the spice level according to your preference.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Mexican street corn, pasta salad, plant-based, smoky, creamy, summer dish, jalapeño, cilantro, lime, vegetarian Worcestershire sauce

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