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This creamy and colorful Street Corn Pasta Salad brings the best of summer flavors to the table. Inspired by classic Mexican street corn, it pairs smoky roasted corn with tender pasta and a tangy, creamy dressing. It is a perfect option for cookouts picnics or family-style meals that need to travel well and satisfy a crowd.
I first made this for a family barbecue and everyone went back for seconds. Now it is my signature dish for warm-weather get-togethers.
Ingredients
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- Dried pasta: gives body and comfort to this hearty salad choose short shapes like fusilli or rotini for best texture
- Vegan mayo: forms the creamy dressing choose a tangy high-quality brand for balance
- Vegan sour cream: adds silkiness and a slight tang look for cashew or tofu-based varieties
- Fresh lemon juice: adds acidity and brightness roll the lemon first to get more juice
- Ancho chili powder: provides a smoky mild heat
- Ground cumin: adds earthiness and enhances the corn’s roasted notes
- Garlic powder: gives a savory backbone without overpowering
- Kosher salt: enhances all the flavors choose coarse salt for better control
- Cayenne powder: optional but adds depth and spice start with a small amount
- Roasted corn: is the star of this dish fresh or frozen works as long as it is charred
- Vegan feta: adds a salty creamy contrast crumble it by hand for best texture
- Fresh cilantro: brings brightness and herbal freshness chop it just before adding
- Red onion: gives crunch and bite dice it finely to spread the flavor evenly
- Roasted jalapeños: offer smoky spicy heat peel off the skins for smoother texture
Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta in well-salted water until just al dente about 1 minute less than package instructions. Drain and rinse with cold water to stop cooking then let it sit to cool. Avoid overcooking as the pasta will absorb the dressing.
- Make the Dressing:
- In a large mixing bowl whisk together vegan mayo sour cream lemon juice ancho chili powder cumin garlic powder kosher salt and optional cayenne. Whisk until smooth and creamy with no visible streaks.
- Roast the Corn:
- Grill or oven-roast corn until lightly charred. If using fresh ears place directly on a hot grill turning often until blackened spots appear. If using frozen corn spread on a baking sheet and roast at 400 degrees Fahrenheit until golden. Let cool.
- Mix the Salad:
- To the dressing bowl add cooled pasta roasted corn vegan feta chopped cilantro red onion and diced jalapeños. Toss gently but thoroughly so every bite gets coated with dressing and distributed ingredients.
- Chill and Serve:
- Refrigerate for at least 30 minutes to allow flavors to blend and intensify. Just before serving sprinkle extra feta and cilantro over the top for a fresh colorful finish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. The salad tends to absorb dressing over time so give it a quick stir before serving again. If it looks a bit dry add a spoonful of vegan mayo or a squeeze of lemon.
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Ingredient Substitutions
If vegan feta is hard to find try a crumbly tofu mixed with lemon juice and salt. For a more subtle flavor use poblano peppers instead of jalapeños. Canned corn can work if well drained and pan-seared for color.
Serving Suggestions
Serve alongside grilled portobello mushrooms or veggie burgers. It also pairs well with tortilla chips as a hearty dip. Add black beans for extra protein and a Southwest twist.
Cultural Context
Inspired by elote and esquites this salad modernizes a beloved Mexican street food with plant-based twists. It holds onto the smoky tangy identity while making it portable and picnic-friendly.
Frequently Asked Questions About Recipes
- → Can I make this dish ahead of time?
Yes. Prepare it up to a day in advance and refrigerate in an airtight container. Stir before serving.
- → How long will it stay fresh in the fridge?
It will stay fresh for 3 to 5 days when stored in a sealed container in the refrigerator.
- → Can I use canned corn instead of roasting it?
Yes. Drain and rinse canned corn well. For added flavor, sauté it in a dry pan until lightly browned.
- → What kind of pasta works best?
Short shapes like rotini, fusilli, or penne hold the creamy dressing and mix-ins best.
- → How spicy is the final dish?
The heat is moderate. Adjust jalapeños and cayenne to your preference for more or less spice.
- → Can I use regular feta or sour cream?
Absolutely. Swap in dairy versions if you’re not strictly vegan and prefer traditional ingredients.