Street Corn Pasta Salad

No ratings yet

This vegan street corn pasta salad features sweet summer corn, crisp bell peppers, tender pasta, and fresh herbs tossed in a creamy chili-lime dressing. It's simple to make, and every bite packs a whopping flavor punch. This one just might steal the show at your next cookout!

Prep Time10

Cook Time15

Total Time25

Course: Side

Cuisine: American, Mexican-inspired

Servings:

Calories: 377kcal

Author: Alissa Saenz

Ingredients

12 ounces dried rotini pasta
2 tablespoons vegan butter
4 cups fresh corn kernels (or frozen, see Note)
2 garlic cloves, minced
½ cup vegan mayonnaise
3 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon smoked paprika
1 teaspoon salt
1 teaspoon lime zest
1 medium red bell pepper, diced
½ cup chopped fresh cilantro
¼ cup chopped scallions
Salt and pepper, to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil and add the pasta. Cook the pasta according to the package directions, then drain it into a colander when done.
While the pasta cooks, melt the vegan butter in a large skillet over medium-high heat. Once the butter melts, add the corn. Cook the corn for about 4 minutes, letting it sit undisturbed for a minute or two, then stirring, until the kernels begin to brown and blister. Add the garlic to the skillet and cook it with the corn for about 1 minute, until very fragrant. Remove the skillet from heat and move the corn to a plate or bowl to cool slightly.
Whisk the mayo, lime juice, olive oil, chili powder, cumin, smoked paprika, lime zest, and salt together in a large bowl.
Add the pasta, corn (it's fine if it's still warm), bell pepper, cilantro, and scallions. Stir to combine and season with additional salt and pepper to taste.
Serve at room temperature or cover the bowl and chill.

Notes

If using frozen, thaw it completely, and cook it only for about 2 minutes in step 2, since frozen corn is sold partially cooked.

Nutrition