Description
Experience the vibrant flavors of Mexican street corn with this Esquites-Inspired Pasta Salad. Perfect for summer gatherings, this dish combines roasted corn, zesty lime, and a creamy vegan dressing, making it an unforgettable addition to your picnic or potluck spread. In under 15 minutes, you can whip up this colorful and delicious salad that delights the taste buds while keeping things light and refreshing. Ideal as a side dish or a main course, it’s versatile enough to suit any occasion and is completely plant-based, ensuring everyone can enjoy it.
Ingredients
Scale
- 16 ounces of fusilli pasta
- 3 1/2 cups roasted/charred corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper
- 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 fusilli pasta according to package directions. Drain and set aside to cool.
- Roast corn in a skillet until charred or use frozen roasted corn.
- In a large bowl, mix vegan mayonnaise, lime juice, vegan Parmesan cheese, chopped cilantro, chili powder, cumin, black pepper, and diced garlic.
- Add cooled pasta along with diced jalapeño, red bell pepper, and mix well. Season with salt as needed.
- Chill for 15 minutes before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg