Description
Delight your taste buds with our Esquites-Inspired Pasta Salad, a vibrant dish that captures the essence of Mexican street corn in a refreshing, easy-to-make salad. In just 15 minutes, you can enjoy this colorful medley of roasted corn, zesty lime, and creamy vegan dressing. Ideal for summer picnics or casual gatherings, this pasta salad is not only visually appealing but also budget-friendly and fully customizable to suit any palate. With its burst of flavors and textures, it’s sure to impress your guests while providing a satisfying plant-based option that everyone can enjoy.
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
- 1 teaspoon chili powder
- 2 cloves garlic, diced
- 1 jalapeño, diced
- Salt and pepper to taste
Instructions
- Cook fusilli pasta according to package instructions, drain, and set aside to cool.
- Roast corn in a skillet until lightly charred (8–10 minutes) or use pre-roasted corn.
- In a mixing bowl, combine vegan mayonnaise, lime juice, vegan Parmesan cheese, cilantro, chili powder, garlic, salt, and pepper.
- Add cooled pasta along with jalapeño and mix until well combined; season with salt.
- Chill for about 15 minutes before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg