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Esquites-Inspired Pasta Salad (Mexican Street Corn-Inspired)

Esquites-Inspired Pasta Salad (Mexican Street Corn-Inspired)


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  • Author: Amanda
  • Total Time: 15 minutes
  • Yield: Serves approximately 6

Description

Experience the vibrant flavors of summer with our Esquites-Inspired Pasta Salad, a delightful twist on traditional Mexican street corn. In just 15 minutes, you can enjoy this creamy, zesty dish that combines roasted corn with pasta, fresh vegetables, and a tangy dressing. Perfect for picnics, potlucks, or as a light meal, this vegan-friendly salad is not only quick to prepare but also budget-friendly. Its colorful presentation and bold flavors will impress guests at any gathering!


Ingredients

Scale
  • 16 oz fusilli pasta
  • 3 1/2 cups roasted/charred corn kernels
  • 1 cup vegan mayonnaise
  • Juice of 1 lime
  • 3 tbsp vegan Parmesan cheese
  • 2 tbsp chopped fresh cilantro
  • 1 tsp chili powder
  • 2 cloves garlic, diced
  • 1 jalapeño, seeded and diced
  • 1/2 red bell pepper, diced

Instructions

  1. Cook pasta according to package directions. Drain and cool.
  2. Roast corn in a skillet over medium heat until charred (8–10 minutes) or bake at 400°F for 30 minutes.
  3. In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, and garlic; mix well.
  4. Stir in cooled pasta, jalapeños, and red bell pepper until evenly coated.
  5. Garnish with extra corn and cilantro before serving.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop/Oven
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 290
  • Sugar: 5g
  • Sodium: 490mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg