Description
This Esquites-Inspired Pasta Salad is a delightful twist on the classic Mexican street corn dish, packed with flavors of roasted corn, tangy lime, and a hint of spice. Perfect for a summer gathering or as a refreshing side dish.
Ingredients
Units
Scale
Pasta:
- 16 ounces of fusilli pasta
Corn Mixture:
- 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, or to taste
- 2 cloves garlic, diced
Additional Ingredients:
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- Salt, to taste
Instructions
- Prepare Pasta: Cook pasta according to package directions. Drain and cool.
- Roast Corn: Roast corn kernels either on the stovetop or in the oven until charred. Set aside to cool.
- Prepare Corn Mixture: In a large bowl, mix vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, cumin, black pepper, and garlic.
- Combine Ingredients: Add cooked pasta, jalapeños, bell pepper, and red onion to the corn mixture. Stir to coat thoroughly. Season with salt.
- Garnish and Serve: Garnish with additional Parmesan, corn kernels, and cilantro. Chill if desired before serving. Enjoy!
Notes
- You can use fresh corn or frozen roasted corn for convenience.
- For a spicier salad, keep the jalapeño seeds.
- Vegan sour cream can be a good alternative.
- Add cayenne pepper for extra heat.
- Zest half of the lime for added freshness.
- Store leftovers in the fridge for up to a week.
- For a gluten-free option, use gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
