May 24, 2024
Street Corn Pasta Salad
If you love esquites and elote, then you have try this street corn pasta salad! Loaded with roasted corn, jalapeño, vegan queso, and creamy dressing, this pasta salad is a fun and delicious twist on a classic and beloved street food!
Table of Contents
ingredients and substitutions jump to recipe video step-by-step instructions tips and faqsStreet Corn Pasta Salad
If you’re a fan of esquites and elote, you’re going to love this Vegan Street Corn Pasta Salad! Combining the smoky, tangy flavors of traditional Mexican street corn with the comfort of pasta, this dish is a must-try for your next summer gathering or potluck. Packed with roasted corn, jalapeño, vegan queso, and a creamy dressing, this salad is as delicious as it is easy to make!
Inspiration for Street Corn Pasta Salad
This recipe is inspired by two classic Mexican street foods, elote and esquites. Elote and esquites are traditional Mexican street foods that have delighted taste buds for generations. These dishes have deep roots in Mexican culture and cuisine, and they continue to be popular snacks enjoyed by people of all ages.
Elote, which means “corn cob” in Spanish, is a simple yet flavorful treat made by grilling corn on the cob and then smothering it with a combination of mayonnaise, cheese, chili powder, and lime juice. This street food is often sold by vendors from carts, especially in bustling city squares and local markets. The creamy, tangy, and slightly spicy coating makes elote a beloved snack that showcases the natural sweetness of corn.
Esquites, on the other hand, is a variation that is equally delicious but served in a cup. The word “esquites” comes from the Nahuatl word “ízquitl,” which means “toasted corn.” In this dish, corn kernels are typically sautéed or boiled and then mixed with similar ingredients as elote: mayonnaise, cheese, lime juice, and chili powder. Esquites offers the same delightful flavors as elote but in a more convenient, spoonable form.
Ingredients and Substitutions
for a full and detailed list of ingredients, please see the recipe card at the bottom of this post
This vegan street corn pasta salad is a fun interpretation of these traditional Mexican dishes. By blending the essence of elote and esquites with the comforting elements of pasta salad, this recipe brings together the best of both worlds in a deliciously unique way! Here’s what you’ll need to make it, plus possible substitutions:
- Dried Pasta: I love using cavatappi pasta, but feel free to use any short pasta you prefer. Sub for gluten free, if needed.
- Vegan Mayo
- Vegan Sour Cream: sub for coconut yogurt, homemade cashew cream, or a blend of silken tofu and lemon juice for a similar tangy flavor.
- Lemon Juice: Preferably fresh! Lime juice works, too.
- Seasonings: Ancho chili powder, ground cumin, garlic powder, cayenne pepper, and salt and pepper to taste.
- Roasted Corn: I highly suggest grilled corn (fresh, canned, or frozen), as it adds a wonderful smoky flavor and enhances the natural sweetness of the corn.
- Vegan Feta: I love the brands from Follow Your Heart and Violife, but if you can’t access a store-bought brand, you can sub for homemade tofu feta, or crumbled firm tofu with a bit of nutritional yeast and lemon juice for a cheesy flavor. I also have a recipe for vegan queso fresco in my cookbook, which you can purchase here!
- Herbs and Veggies: Fresh cilantro, red onion, and jalapeño.
How to Make Street Corn Pasta Salad
This street corn pasta comes together in just 5 easy steps! Here’s how to make it:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Dressing:
In a large bowl, whisk together the vegan mayo, vegan sour cream, lemon juice, ancho chili powder, ground cumin, garlic powder, and cayenne powder (if using). This will be the creamy base that ties all the flavors together.
3. Roast the Corn:
If using fresh corn on the cob, grill or roast it in the oven until it’s slightly charred. This step enhances the smoky flavor that’s characteristic of street corn.
4. Combine the Ingredients:
Add the cooked pasta, roasted corn, vegan feta, minced cilantro, diced red onion, and diced jalapeño to the bowl with the dressing. Toss everything together until the pasta is well coated and all ingredients are evenly distributed.
5. Chill and Serve:
For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Before serving, garnish with more vegan feta and cilantro, and enjoy!
Tips and FAQs
- Cook Pasta Al Dente: Make sure to cook the pasta just until al dente to avoid it becoming mushy when mixed with the dressing and other ingredients.
- Roast Corn Properly: For the best flavor, roast the corn until it’s slightly charred. This can be done on a grill, in a grill pan, or in the oven.
- Chill Before Serving: Allow the pasta salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and makes the salad refreshing.
- Customize Heat Level: Adjust the amount of jalapeño and cayenne pepper to suit your spice preference. Start with less and add more if you prefer extra heat.
- Use Fresh Ingredients: Fresh cilantro, red onion, and jalapeño add a vibrant flavor and crunch to the salad. Make sure they are fresh for the best taste.
Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Store it in an airtight container in the refrigerator. Stir well before serving.
How long will this pasta salad last in the refrigerator?
The pasta salad will keep well for 3-5 days when stored in an airtight container in the refrigerator.
Can I use canned corn instead of roasted corn?
Yes, you can use canned corn. Make sure to drain and rinse it well. For a roasted flavor, you can sauté it in a pan until slightly browned.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator. The pasta salad will stay fresh for 3-5 days. Stir well before serving to redistribute the dressing.
More Pasta Salad Recipes to Try
Esquites Meets Pasta Salad
I hope ya’ll love this Street Corn Pasta Salad as much as I do! If you make this dish, don’t forget to let me know how it turned out! Snap a photo and show me your dish by tagging me on Instgram using @eat_figs_not_pigs and #EatFigsNotPigs – I love seeing all your recreations of my recipes!
Street Corn Pasta Salad
Ingredients
- 16 oz dried pasta
- 1 cup vegan mayo
- ½ cup vegan sour cream
- ½ large lemon, juiced
- 2 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp cayenne powder, optional
- 4 cups roasted corn
- 6 oz vegan feta, plus more for garnish
- 1 cup minced cilantro, plus more for garnish
- 1 cup diced red onion
- 2 large roasted jalapeños, diced
Instructions
- Start by cooking the pasta according to the package instructions until it’s al dente. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
- In a large bowl, whisk together the vegan mayo, vegan sour cream, lemon juice, ancho chili powder, ground cumin, garlic powder, salt and cayenne powder (if using). This will be the creamy base that ties all the flavors together.
- Add the cooked pasta, roasted corn, vegan feta, minced cilantro, diced red onion, and diced jalapeño to the bowl with the dressing. Toss everything together until the pasta is well coated and all ingredients are evenly distributed.
- For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Garnish with more vegan feta and cilantro, and enjoy!
