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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Plant-Based

Description

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky grilled corn, creamy plant-based dressing, fresh herbs, and tender pasta. Perfect for quick meals or gatherings, it offers a refreshing and colorful twist with a harmonious blend of textures and bold tastes, ready in under 30 minutes.

Ingredients

Scale

Salad Ingredients

  • 2 cups grilled corn kernels (fresh or thawed frozen)
  • 3 cups cooked small pasta (rotini or elbow macaroni), drained and rinsed
  • 1/2 cup chopped green onions
  • 1/2 cup fresh cilantro, chopped

Dressing Ingredients

  • 1/2 cup plant-based mayonnaise
  • 2 tablespoons fresh lime juice (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon chili powder
  • 1/4 teaspoon natural gelling agent
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Boil your favorite small pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and keep the pasta firm.
  2. Prepare the Corn: Grill fresh corn on the cob until slightly charred to develop a smoky flavor, then cut the kernels off into a bowl. If using frozen corn, thaw and pat dry to remove excess moisture.
  3. Make the Dressing: In a bowl, combine plant-based mayonnaise, fresh lime juice, apple cider vinegar, vegetarian Worcestershire sauce, chili powder, salt, pepper, and natural gelling agent. Mix thoroughly until well combined and creamy.
  4. Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, grilled corn kernels, chopped green onions, and fresh cilantro. Pour the dressing over and toss gently until all ingredients are well coated.
  5. Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld before serving.

Notes

  • Cook pasta al dente to maintain firm texture.
  • Char the corn well for maximum smoky flavor.
  • Use fresh lime juice for the best brightness.
  • Adjust dressing thickness by adding more natural gelling agent if desired.
  • Toss salad gently to keep pasta and corn intact.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Grilling and Boiling
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Mexican street corn, pasta salad, plant-based, smoky, creamy, quick recipe, grilled corn, vibrant salad

Find it online: https://familycookspot.com/mexican-street-corn-pasta-salad/