Elote Pasta Salad (Mexican Street Corn)
If you love elote, you’ll love this Mexican street corn pasta salad (aka elote pasta salad). It’s perfect for BBQs, picnics, potlucks, and more!
Servings: 6
Ingredients
- 1 pound short pasta (rotini, ditilini, shells, or elbow)
- 3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 tablespoon olive oil
- 1 small red onion finely diced
- ½ cup vegan mayonnaise
- ¼ cup unsweetened, plain plant-based milk
- 2 tablespoons lime juice or to taste
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ cup chopped cilantro
- ¼ cup shredded vegan cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking. Set aside to cool.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the corn and cook for 4 to 6 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
- In a large bowl, whisk together the vegan mayonnaise, plant-based milk, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
- Add the cooled pasta, charred corn, red onion, and cilantro to the bowl. Stir until evenly coated.
- Fold in the vegan cheese if using.
- Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
- Chill for at least 30 minutes before serving for best flavor.
Notes
For extra heat, add diced jalapeño or a pinch of cayenne.
This salad thickens as it sits. Stir before serving.
- Cook the pasta al dente: To avoid it being mushy.
- For more pasta flavor: Cook the pasta in well-salted water or vegetable broth/bouillon.
- Taste and adjust: The sauce should be a balance of creamy, spicy, and a little smoky. Adjust any element to your liking, though.
- Chill before serving: During this time, the flavors meld, enhancing its flavor.