This vegan street corn pasta salad is a flavor-packed twist on the classic Mexican elote—creamy, tangy, spicy, and loaded with summer vibes. Perfect for BBQs, meal prep, or a quick weeknight dinner! 🌽🍝
✨ What’s inside:
– Grilled or charred corn
– Cooked pasta (your fave shape)
– Vegan mayo & plant-based sour cream
– Fresh lime juice & zest
– Chili powder, smoked paprika, salt
– Red onion, fresh cilantro, jalapeños
– Crumbled vegan feta (or cotija-style cheese)
🔥 How to make it:
Char the corn (frozen or fresh) until slightly smoky.
In a bowl, mix vegan mayo, sour cream, lime juice, and spices.
Toss in the pasta, charred corn, onion, jalapeño, cilantro, and vegan feta.
Chill for 10–15 mins before serving for max flavor.
💡 Pro Tip: Add avocado or hot sauce for an extra layer of creaminess and heat!
📍 Full recipe with measurements on:
drveganblog.com/vegan-street-corn-pasta-salad