Mexican Street Corn Pasta Salad vegan style is fresh, simple, and delicious. It’s perfect for summer when corn on the cob is plentiful and any time of year when cob corn can be found. It’s so tasty, makes enough for plenty of leftovers at home, and is a great dish to bring to any gathering.
What is Mexican Street Corn?
Mexican street corn, or “Elote,” is a popular street food in Mexico. Grilled or boiled corn on the cob is slathered with a creamy mixture of mayonnaise, sour cream, chili powder, and lime juice. Often served on a stick, it’s a delicious blend of smoky, tangy, and savory flavors.
What’s in Mexican Street Corn Pasta Salad?
Mexican street corn pasta salad is a delightful twist on classic street food. This vibrant salad combines cooked pasta with the flavors of elote, featuring grilled corn, creamy vegan mayonnaise, plant-based sour cream, lime juice, chili powder, and a wee bit of cheesy flavor thanks to a dash of nutritional yeast. It’s a refreshing and zesty dish that captures the essence of Mexican street cuisine in every bite!
Roasting the Corn
My favorite way to roast this corn is in the air fryer. Just remove the husk of the corn and place it in the air fryer. Spray lightly with oil and sprinkle with a bit of salt and pepper. Air fry at 350 degrees F for 1 to 13 minutes until the corn is juicy and starts to brown. For more detailed instructions, see Roasted Corn in the Air Fryer. OR, grill your corn, boil it, or use canned. It’s all going to work here.
Using Canned Corn in Mexican Street Corn Pasta Salad
Canned corn can be easily used as well here. Drain two cans of corn, rinse, pat dry, and spread on a parchment-lined cooking sheet. Spritz the corn with oil, and bake at 350 for about 20 minutes.
Other Ingredients in Vegan Mexican Street Corn Pasta
I used 16 ounces of gluten-free pasta. My favorite brand with the best taste and texture is Tinkyada. I used the Tinkyada Gluten-Free Shells. Most other brands are 12 ounces. It won’t matter all that much, but if you use 12 ounces of pasta, you’ll have a higher vegetables-to-pasta ratio, which is nice, too. I added in the roasted corn after cutting it off the cob and then also added some roasted red peppers (although these can be raw, too), chopped tomatoes, red onion, jalapenos, avocado, and fresh cilantro.
Mexican Street Corn Pasta Salad {Vegan} RECIPE
Mexican Street Corn Pasta {Vegan}
Mexican Street Corn Pasta Salad is fresh, simple, and delicious. It's perfect for summer when corn on the cob is plentiful and any time of year when cob corn can be found. It's so tasty, makes enough for plenty of leftovers at home, and is a great dish to bring to any gathering.
Ingredients
- 4 ears roasted corn, kernels cut off (can use 2 cans corn, drained, see above)
- 12 to 16 ounces shell or elbow pasta, cooked according to package directions and cooled
- 1 cup chopped tomatoes
- 1 to 2 jalapenos, finely diced
- 1 red pepper
- 1 avocado
- 1/2 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 1/4 cup vegan parmesan, optional
- 1/2 teaspoon chipotle seasoning
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
- pinch of cayenne, to taste
- red pepper flakes to taste
- cilantro
- 1 to 2 limes
Instructions
- Place the cleaned corn on the cob ears in the air fryer or grill. Roast or girl for 12 to 13 minutes or until the ears are juicy and slightly browned.
- Cook the pasta according to package directions and set aside to cool.
- Chop and prepare the vegetables.
- In a large bowl, gently stir together the pasta and chopped vegetables.
- In a smaller bowl, whisk together the mayonnaise, sour cream, salt, pepper, and two tablespoons of lime juice, and add chipotle, cayenne, and red pepper flakes to taste.
- Gently stir the mayo mixture and the chopped cilantro into the pasta and vegetables until well combined.
- Garnish with more cilantro and add a sprinkle of red pepper flakes.
- Mexican Street Corn Pasta Salad will store in the fridge for up to a few days. It will not freeze well.
Notes
Adjust amounts of added vegetables up or down according to your own preferences.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.