If you’re looking for a delicious and colorful dish, this vegetarian mexican street corn pasta salad is just what you need! It’s packed with bright flavors and a nice crunch that will make your taste buds sing.
Solves busy weeknight dinners, bland leftover routines, and pantry uncertainty by offering a quick, cooling corn pasta salad with bright textures.
I know how hard it can be to find a satisfying salad that doesn’t leave you feeling hungry afterward. This recipe solves that problem by adding pasta to the mix, which makes it filling and fun. Plus, you can whip it up in just 25 minutes!
What I love about this salad is how fresh and spicy it tastes, thanks to the authentic Mexican flavors. You can prep the ingredients in 15 minutes and cook the pasta in just 10. That means you can have a tasty side dish or meal ready in no time!
If you want an easy way to switch up your salad game, you’ve got to give this a try. If you also love making easy snacks, check out my Air Fryer Taquitos for a tasty treat!
Why You Will Love This Recipe
- Flavor Explosion You’ll love the spicy, tangy, and creamy mix that really represents Mexican street corn. It’s a fiesta for your taste buds.
- Texture Harmony The combination of crunchy veggies and tender pasta creates a satisfying dish that’s enjoyable with every bite. You get a little something unique in each mouthful.
- Convenient Meal Prep This salad comes together quickly and keeps well in the fridge for up to three days. It’s an easy option for busy weekdays.
- Customizable Options You can easily adapt this recipe based on what you have on hand or your dietary needs. It allows for lots of creativity with flavors and ingredients.
Delicious Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: Chilled Salad
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Vegetarian Mexican Street Corn Pasta Salad combines authentic Mexican flavors, vibrant veggies, and a cooling dressing. Perfect for meal prepping or family gatherings!
Ingredients
- 1 lb (450g) wholewheat macaroni, cooked and cooled
- 1 tsp (5ml) olive oil
- 3 cups (450g) frozen corn, thawed
- 1 tsp (5g) garlic powder
- 1 tsp (5g) chili powder
- 1/2 tsp (2.5g) Tajin
- 1 red onion, chopped
- 2 jalapeño peppers, sliced
- 1 cup (150g) cherry tomatoes, diced
- 1 cup (150g) cilantro, chopped
- 1/2 cup (75g) vegan feta, crumbled (optional)
- 1 cup (240g) unsweetened coconut yogurt or vegan mayo
- 1 lime, juiced
- 3 tbsp (45ml) apple cider vinegar
- 1/2 tsp (2.5g) salt
- 1 tsp (5g) garlic powder
- 1 tsp (5g) dried parsley
- 1/2 tsp (2.5g) black pepper
Instructions
- Cook & Char Corn: Start by charring the corn in a frying pan over medium heat until it’s golden brown and fragrant, about 10 minutes. Stir frequently to avoid burning and to achieve this nice smoky flavor. This step is crucial as it adds depth that makes the salad really pop.
- Cook & Drain Pasta: Boil the wholewheat macaroni in a pasta pot until al dente. Drain and rinse it under cold water immediately afterward. This cooling step is important to prevent the pasta from becoming soggy.
- Mix & Add Dressing: In a large mixing bowl, combine the cooled pasta with charred corn, diced cherry tomatoes, sliced jalapeños, and chopped red onion. In a small bowl, mix the unsweetened coconut yogurt or vegan mayo, lime juice, apple cider vinegar, salt, garlic powder, dried parsley, and black pepper to create the dressing. Pour this dressing over the pasta mixture and gently toss everything together to avoid breaking the pasta.
- Chill & Infuse Flavors: Cover the salad and let it chill in the fridge for at least 30 minutes. This waiting period allows all the flavors to mingle and develop.
- Serve & Enjoy: Serves cold. Scoop the salad into bowls and garnish with fresh cilantro if desired.
Notes
- Storage Tips: Store in the fridge in an airtight container for up to 3 days. The salad is best enjoyed fresh but can be made ahead of time.
- Expert Tips: If pasta feels sticky after cooking, drizzle with olive oil to help separate the noodles for easier mixing. When adjusting the spice from jalapeños, start with half of one pepper and add more to taste. Toss in any leftover leafy greens for extra nutrients.
- Reheating Instructions: Not applicable for this chilled salad.
- Serving Suggestions: Serve this salad chilled as a side dish. It pairs nicely with grilled vegetables. You can also top it with avocado slices for added creaminess.
- Recipe Variations: Consider adding black beans for additional protein or roasted bell peppers for sweetness. You can substitute wholewheat macaroni with gluten-free pasta, adjusting the cooking time as necessary. Homemade tofu feta can replace the vegan feta if required.
- Ingredient Notes: Choose firm, well-shaped corn for charring. For substitutions, if vegan feta is not available, use homemade tofu feta or skip it entirely for a lower fat option.
Nutrition
- Serving Size: 1 serving
- Calories: 420.3
- Sugar: 4.2g
- Sodium: 428.3mg
- Fat: 4.2g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 3.7g
- Protein: 18.3g
- Cholesterol: null
Recipe Tips
- If pasta feels sticky after cooking, a drizzle of olive oil helps separate it, making mixing easier.
- When adjusting spice levels, start with half a jalapeño and add more gradually to suit your heat preference.
- For extra nutrients, toss in any leftover leafy greens you have on hand; they work well in this salad.
- If pasta turns out mushy, rinse it under cold water immediately after cooking and keep an eye on the cooking time.
- If the salad seems dry after mixing, a splash of lime juice or additional dressing can help add moisture.
Serving Suggestions
This vegetarian Mexican street corn pasta salad serves well as a chilled side dish. It pairs nicely with grilled vegetables, creating a satisfying meal when combined.
You can use this pasta salad as a filling in wraps or as a topping for baked potatoes. It also complements tacos or quesadillas for additional meal options.
Add avocado slices on top for an extra layer of creaminess. A drizzle of lime juice also brightens the flavors in each serving.
Recipe variations
- You can use gluten-free pasta instead of wholewheat macaroni for a different texture.
- Add 1 tsp of smoked paprika for a deeper flavor that complements the spices well.
- Either substitute lime juice with lemon juice or use vinegar for added tanginess.
- If you want to scale the recipe, use 2 lb of wholewheat macaroni to serve a larger group.
Save This Recipe!
How to Store?
To keep your vegetarian Mexican street corn pasta salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days for freshness.
Freezing: Wrap the pasta salad tightly in plastic wrap or aluminum foil. Store in a freezer bag for up to 2 months. Thaw in the fridge overnight.
Serving Temperature: Enjoy the salad cold or at room temperature. If preferred, add extra dressing before serving.
Other Recipes You’ll Love
If you enjoyed this vegetarian mexican street corn pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
