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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

  • Author: Eric
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Mexican Street Corn Pasta Salad is a vibrant, easy-to-make dish combining smoky roasted corn, crunchy veggies, creamy plant-based cheese, and a tangy dressing. Perfect for summer barbecues, potlucks, or as a fresh dinner side, it delivers bold flavors and balanced textures everyone will love.

Ingredients

Scale

Pasta and Vegetables

  • 2 cups short pasta (rotini or shells)
  • 1 1/2 cups fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 3 green onions, sliced
  • 1/2 cup (plant-based) cheese, shredded or crumbled

Dressing

  • 1/2 cup natural mayonnaise (plant-based)
  • 2 tablespoons apple cider vinegar (natural)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Herbs and Garnish

  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Roast the Corn: Roast fresh corn kernels in a hot skillet or oven until charred spots develop, adding smoky aroma and sweet crunch to the salad.
  2. Cook the Pasta: Boil salted water and cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and keep firm texture.
  3. Prepare the Veggies and Herbs: Chop cherry tomatoes, red bell pepper, green onions, and roughly chop cilantro to add brightness and color to the salad.
  4. Mix the Dressing: Whisk together natural mayonnaise, apple cider vinegar, fresh lime juice, vegetarian Worcestershire sauce, smoked paprika, salt, and black pepper until creamy and well combined.
  5. Combine All Ingredients: In a large bowl, mix cooked pasta, roasted corn, chopped vegetables, and (plant-based) cheese. Pour dressing over and toss gently to evenly coat all ingredients. Garnish with chopped cilantro before serving.

Notes

  • Use fresh corn for best flavor; frozen corn can be used if thawed and roasted well.
  • Do not overcook pasta; keeping it al dente improves texture.
  • Roast the corn thoroughly to achieve the smoky flavor characteristic of street corn.
  • Adjust salt and lime juice at the end to taste.
  • Chill the salad for an hour before serving to allow flavors to meld.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Mexican street corn, pasta salad, plant-based cheese, smoky, tangy, easy recipe, summer side

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