Esquites-Inspired Pasta Salad (Mexican Street Corn-Inspired)
Experience the vibrant flavors of summer with this Esquites-Inspired Pasta Salad, a delightful twist on traditional Mexican street corn. In just 15 minutes, you can create a hearty, vegan-friendly dish that is bursting with freshness and flavor. This pasta salad combines roasted corn, colorful veggies, and a creamy dressing made from vegan mayonnaise and zesty lime juice, making it a perfect addition to picnics, barbecues, or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Ingredients
Scale
- 16 ounces fusilli pasta
- 3 1/2 cups roasted corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper, or to taste
- 2 cloves garlic, diced
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- Salt, to taste
Instructions
- Cook the fusilli pasta according to package instructions. Drain and set aside to cool.
- Roast the corn either in a skillet over medium heat or in the oven until charred. Allow to cool.
- In a mixing bowl, whisk together vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, cumin, and black pepper until smooth.
- Add the cooled pasta to the dressing along with jalapeño, bell pepper, and red onion; mix well and season with salt.
- Optionally chill for 15 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg