Description
In just 15 minutes, you can create a vibrant Esquites-Inspired Pasta Salad that brings the beloved flavors of Mexican street corn to your table. This creamy, flavorful dish features charred corn, zesty lime, and fresh herbs, making it an ideal choice for summer picnics, barbecues, or as a delightful side for any meal. Not only is it quick and easy to prepare, but it’s also vegan and budget-friendly, ensuring everyone at your gathering can enjoy it. Whether served cold or at room temperature, this pasta salad is sure to impress your guests with its colorful presentation and delicious taste.
Ingredients
Scale
- 16 ounces fusilli pasta
- 3 1/2 cups roasted corn kernels
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic (diced)
- 1 jalapeño (seeded and diced)
- 1/2 red bell pepper (diced)
- Salt and pepper (to taste)
Instructions
- Cook fusilli pasta according to package directions; drain and cool.
- Roast corn in a skillet over medium heat with olive oil until lightly charred (8-10 minutes). Season with salt and pepper.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, garlic, chili powder, cumin, and black pepper; mix until smooth.
- Add cooled pasta, roasted corn, jalapeño, bell pepper to the dressing; stir until well combined. Adjust seasoning with salt.
- Garnish with additional vegan Parmesan and cilantro before serving.
- For extra freshness, chill in the fridge for about 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg