Description
This Esquites-Inspired Pasta Salad combines the flavors of traditional Mexican street corn with tender fusilli pasta for a creamy, tangy, and slightly spicy side dish perfect for warm-weather meals or potlucks. Featuring charred roasted corn, fresh lime, cilantro, and a zesty vegan mayonnaise dressing, this salad is vibrant, refreshing, and easy to prepare in just 15 minutes.
Ingredients
Scale
Pasta and Vegetables
- 16 ounces fusilli pasta
- 3 ½ cups roasted corn kernels
- 1 jalapeño, diced
- ½ red bell pepper, diced
Dressing
- 1 cup vegan mayonnaise
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 garlic clove, minced
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Cook the pasta: Cook the fusilli pasta according to the package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Roast the corn: Roast the corn kernels in a dry skillet over medium-high heat or in the oven until slightly charred, about 5 to 7 minutes. Allow the roasted corn to cool to room temperature.
- Prepare the dressing: In a mixing bowl, whisk together vegan mayonnaise, lime juice, chopped cilantro, chili powder, ground cumin, minced garlic, black pepper, and salt. Then stir in the roasted corn to infuse the dressing with smoky, sweet flavor.
- Combine the salad: Add the cooled pasta, diced jalapeño, and diced red bell pepper to the dressing mixture. Toss everything gently but thoroughly until the pasta and vegetables are well coated with the dressing.
- Garnish and chill: Garnish the salad with extra roasted corn kernels and additional cilantro if desired. For best results, chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the pasta salad cold or at room temperature as a side dish or light main course.
Notes
- For extra creaminess, add a little more vegan mayonnaise or a splash of plant-based milk.
- Adjust the jalapeño quantity or omit it entirely to control the spice level.
- This salad can be made a few hours ahead and stored refrigerated to deepen the flavors.
- Use fresh corn kernels when in season for the best taste.
- Leftovers keep well refrigerated for up to 3 days; stir before serving again.
