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+ servings
Vegan Mexican Street Corn Pasta Salad
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5 from 1 vote

Vegan Elote Corn Pasta Salad

This creamy, delicious vegan elote corn pasta is a perfect summer side dish.
Prep Time10 minutes
Cook Time10 minutes
Additional Time12 hours
Total Time12 hours 20 minutes
Course: All Recipes
Cuisine: Mexican
Servings: 4 -6
Calories: 438kcal

Ingredients

Pasta

  • 8 oz pasta dry

Corn mix

  • 3-4 cups corn
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 TB oil *Optional

Sauce

  • 3 TB Vegan plain yogurt**
  • 3 TB cashews
  • ¼ cup water
  • ¾ teaspoon chili powder
  • ¼ cup lime juice
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon 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
  • ¼ 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

** You could also use vegan sour cream instead if you didn't want to make it oil free.

Nutrition

Serving: 1g | Calories: 438kcal | Carbohydrates: 80g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 436mg | Fiber: 9g | Sugar: 15g