Description
Esquites-Inspired Pasta Salad brings the vibrant flavors of Mexican street corn into a delightful, creamy pasta dish that’s perfect for any occasion. This quick and easy recipe can be prepared in under 15 minutes, making it an ideal choice for summer picnics, barbecues, or as a side for family dinners. Loaded with freshly roasted corn, fresh cilantro, and a spicy vegan dressing, this salad is not only delicious but also vegan-friendly and budget-conscious. It’s a crowd-pleaser that combines comfort food with refreshing ingredients, leaving everyone craving more.
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 cloves garlic, diced
- 1 jalapeño, diced (seeded for less heat)
- 1/2 red bell pepper, diced
- Fresh cilantro leaves
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package instructions. Drain and set aside to cool.
- In a skillet over medium heat, roast corn kernels with olive oil until lightly charred (about 8–10 minutes). Season with salt and pepper.
- In a mixing bowl, whisk together vegan mayonnaise, lime juice, vegan Parmesan cheese, garlic, cilantro, chili powder, cumin, and black pepper to create the dressing.
- Combine cooled pasta with roasted corn and diced vegetables (jalapeño and bell pepper) in the bowl with the dressing. Mix well until everything is coated evenly.
- Garnish with additional vegan Parmesan and fresh cilantro before serving. Chill for at least 15 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg