Creamy Chili Lime Vegan Elote Pasta Salad
This recipe reimagines classic Mexican street corn (elote) as a vibrant, comforting pasta salad. It features tender pasta and perfectly charred corn tossed in an incredibly creamy, tangy chili-lime dressing, finished with fresh cilantro, red onion, and salty vegan cheese for a perfect symphony of smoky, sweet, and savory flavors.
Equipment
- Large pot
- Colander
- Large heavy-bottomed skillet (cast iron recommended)
- Large mixing bowl
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Large spatula or spoon for mixing
Ingredients
- 1 pound short, textured pasta like rotini, fusilli, or cavatappi
- 4 cups corn kernels fresh or frozen
- 1 cup vegan mayonnaise
- ¼ cup freshly squeezed lime juice
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped, plus more for garnish
- ½ cup vegan cotija or feta cheese, crumbled
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 jalapeño, finely minced optional
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse immediately under cold water to stop the cooking process. Set aside to drain completely.
- While the pasta cooks, heat a large, heavy-bottomed skillet over high heat. Do not add oil. Add the corn kernels in a single layer and let them sit undisturbed for 2-3 minutes until they begin to char and pop. Stir and repeat until about 20-30% of the kernels have deep brown spots. Remove from heat and let cool.
- In a large serving bowl, combine the vegan mayonnaise, fresh lime juice, chili powder, smoked paprika, garlic powder, and optional minced jalapeño. Whisk until completely smooth and creamy. Season generously with salt and pepper.
- To the bowl with the dressing, add the cooked and cooled pasta, the charred corn, diced red onion, and most of the chopped cilantro and crumbled vegan cheese, reserving some for garnish.
- Gently fold all the ingredients together with a large spatula until everything is evenly coated in the dressing.
- For best results, cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give it a final stir and garnish with the reserved cilantro, vegan cheese, and fresh lime wedges.
Notes
For a whole-food dressing, blend 1 cup of soaked raw cashews with the lime juice and spices until smooth. To make this recipe gluten-free, use your favorite gluten-free pasta. For extra protein and fiber, add one can of rinsed and drained black beans. For a deeper smoky flavor, add half of a minced chipotle pepper in adobo sauce to the dressing. It is crucial not to overcook the pasta and to char the corn in a dry, hot skillet, as this step is essential for the signature smoky elote flavor.