Description
This Esquites-Inspired Pasta Salad is a delightful twist on Mexican street corn, featuring roasted corn, flavorful seasonings, and a creamy vegan dressing. Perfect for a refreshing side dish or light meal!
Ingredients
Units
Scale
Pasta:
- 16 ounces of fusilli pasta
Corn Mixture:
- 3 1/2 cups roasted/charred corn kernels
- 1 jalapeño, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
Dressing:
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper, or to taste
- 2 cloves garlic, diced
- Salt, to taste
Instructions
- Prepare Pasta: Cook pasta according to package instructions. Drain and let cool.
- Roast Corn: Roast fresh corn kernels in a skillet or oven until lightly charred. Let cool.
- Prepare Dressing: In a large bowl, mix vegan mayonnaise, lime juice, vegan Parmesan, cilantro, chili powder, cumin, black pepper, and garlic.
- Combine Ingredients: Add cooked pasta, jalapeños, bell pepper, and onion to the dressing. Mix well.
- Garnish and Serve: Garnish with additional Parmesan, corn kernels, and cilantro. Chill if desired before serving.
Notes
- Use fresh or frozen roasted corn for convenience.
- For extra spice, keep jalapeño seeds.
- Vegan sour cream is a tasty alternative.
- Enhance with cayenne pepper for more heat.
- Add lime zest for a burst of flavor.
- Store leftovers in the fridge for up to a week.
- Opt for gluten-free pasta to make this dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
