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.
đź’ˇ Pro Tip: Add avocado or hot sauce for an extra layer of creaminess and heat!
đź“Ť Full recipe with measurements on:
drveganblog.com/vegan-street-corn-pasta-salad