This Vegan Mexican Street Corn Pasta Salad is a great twist on the Mexican corn elote. Plus, this summer recipe can be made oil-free.
Vegan Elote Pasta Salad
I think everyone loves a good pasta salad but I wanted to try to make something other than a classic pasta salad.
Which don’t get me wrong I LOVE!
But sometimes when you’re going to a summer potluck someone has already claimed a classic pasta salad and you still want to bring one.
This is when this vegan elote pasta salad comes into play.
What if I don’t want to make this vegan Mexican street corn pasta salad oil-free?
Instead of the vegan yogurt and cashew combo you could use vegan mayo/vegan sour cream.
But if you want a more whole foods plant-based, no oil approach to the recipe then give it a try with the cashew/yogurt combo.
Do I really need grilled corn?
I would highly recommend making or buying grilled corn.
Some stores have frozen grilled corn in a bag ready to go.
Or you can roast your own corn.
It’s totally worth the flavor to get the corn grilled.
What ingredients do you need to make this delicious vegan Mexican street corn pasta salad?
- 8 oz pasta, dry
- corn
- salt
- pepper
- oil *Optional
- Vegan plain yogurt
- cashews
- water
- chili powder
- lime juice
- garlic cloves
- Jalapeno
- red onion
- cilantro
- nutritional yeast
How do you make this vegan Mexican street corn pasta salad?
Start by making your pasta according to the directions on the pasta, strain, and set aside to cool.
Make your sauce by placing all the sauce ingredients in a small blender and blend until combined and smooth, set aside.
Take a skillet and throw your corn mixture in to roast the corn, if you’re not using oil you can buy already roasted corn and just cook it up.
Cook until the corn starts to get roasted, then set aside.
Take a large to medium bowl and add the mix-ins, sauce, corn mixture and cooled pasta.
Stir until combined well.
Stick in the fridge until ready to serve or you can serve now.
It may need more salt depending on your preferences.
This is best the next day as it gives the flavors time to develop.
Ingredients
Pasta
- 8 oz pasta dry
Corn mix
- 3-4 cups corn
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 TB oil *Optional
Sauce
- 3 TB Vegan plain yogurt**
- 3 TB cashews
- 1/4 cup water
- 3/4 tsp chili powder
- 1/4 cup lime juice
- 1/2 tsp salt or more to taste
- 1/4 tsp pepper
- 2 garlic cloves. minced
- 1 TB oil *Optional
Pasta salad mix-ins
- 1 Jalapeno diced small and seeded.
- 2-3 TB red onion diced small
- 1/4 cup cilantro
- 2 TB nutritional yeast
Instructions
- Start by making your pasta according to the directions on the pasta, strain, and set aside to cool.
- Make your sauce by placing all the sauce ingredients in a small blender and blend until combined and smooth, set aside.
- Take a skillet and throw your corn mixture in to roast the corn, if you’re not using oil you can buy already roasted corn and just cook it up. Cook until the corn starts to get roasted, then set aside.
- Take a large to medium bowl and add the mix-ins, sauce, corn mixture and cooled pasta. Stir until combined well.
- Stick in the fridge until ready to serve or you can serve now.
- It may need more salt depending on your preferences.
- This is best the next day for the flavors to blend together longer.
Notes
Nutrition
If you’re looking for some other delicious vegan pasta salads give these a try;
