Street Corn Pasta Salad (Printable Recipe)
Bold flavors meet creamy comfort in this smoky corn and pasta salad with jalapeño and vegan feta.
# Ingredients You'll Need:
→ Main Ingredients
01 -
16 oz dried pasta
02 -
1 cup vegan mayonnaise
03 -
0.5 cup vegan sour cream
04 -
0.5 large lemon juiced
05 -
2 tsp ancho chili powder
06 -
1 tsp ground cumin
07 -
1 tsp garlic powder
08 -
0.5 tsp kosher salt
09 -
0.5 tsp cayenne powder optional
10 -
4 cups roasted corn
11 -
6 oz vegan feta plus more for garnish
12 -
1 cup minced cilantro plus more for garnish
13 -
1 cup diced red onion
14 -
2 large roasted jalapeños diced
# Steps to Follow:
01 -
Boil the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
02 -
In a large bowl, whisk vegan mayo, sour cream, lemon juice, ancho chili powder, cumin, garlic powder, and optional cayenne powder until smooth.
03 -
Grill or oven-roast the corn until slightly charred to enhance its smoky flavor.
04 -
In the dressing bowl, add cooked pasta, roasted corn, vegan feta, cilantro, red onion, and jalapeños. Mix thoroughly until evenly coated.
05 -
Refrigerate the salad for at least 30 minutes to meld flavors. Garnish with extra feta and cilantro before serving.
# Extra Tips:
01 -
Cook pasta just until al dente to avoid sogginess after mixing.
02 -
Roast corn until lightly charred for maximum flavor.
03 -
Refrigerating before serving allows flavors to blend and enhances taste.
04 -
Adjust heat level by modifying jalapeño and cayenne quantities.
05 -
Use fresh cilantro, onion, and jalapeño for best results.