Dairy-Free Street Corn Pasta Salad
Get ready to elevate your next gathering with this vibrant Dairy-Free Street Corn Pasta Salad! Packed with smoky charred corn, tender pasta, and colorful veggies like red bell pepper and onion, this recipe brings all the bold flavors of Mexican street corn to a creamy, vegan-friendly dish. A zesty lime and vegan mayonnaise dressing, enhanced with smoked paprika, cumin, and nutritional yeast for a cheesy twist, ties everything together beautifully. Serve chilled, and don’t forget the optional toppings like dairy-free feta or a kick of jalapeño for added flair. Perfect as a side dish or light main course, this quick-to-prep crowd-pleaser is a fresh and flavorful choice for any occasion.
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Recipe Information
Ingredients
- 12 oz Pasta (choose rotini, bowtie, or macaroni)
- 2 cups Corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp Olive oil
- 0.5 small Red onion, diced
- 1 medium Red bell pepper, diced
- 0.5 cup Fresh cilantro, chopped
- 3 tbsp Lime juice (freshly squeezed)
- 0.5 cup Vegan mayonnaise
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 0.5 tsp Garlic powder
- 2 tbsp Nutritional yeast (for a cheesy flavor)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Optional: Dairy-free feta cheese or cotija-style crumble
- 1 small Optional: Diced jalapeño for extra spice
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water to stop the cooking, and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for 4-5 minutes until slightly charred, stirring occasionally. Remove from heat and let cool.
In a small bowl, whisk together the lime juice, vegan mayonnaise, smoked paprika, ground cumin, garlic powder, nutritional yeast, salt, and black pepper to create the dressing. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the cooked pasta, charred corn, diced red onion, diced red bell pepper, chopped cilantro, and optional diced jalapeño if using.
Drizzle the dressing over the pasta mixture and toss gently until everything is well coated.
If desired, sprinkle the pasta salad with dairy-free feta or cotija-style crumbles for an extra burst of creamy, tangy flavor.
Chill the pasta salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 38.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
