Salad Pasta Elote
Elote Pasta Salad It's a delicious creation that combines the deliciousness of fresh pasta salad with the distinctive flavor of Mexican roasted corn with a creamy, spicy, and savory sauce, all made from 100% plant-based ingredients! Chewy pasta combined with sweet corn, coated in a creamy sauce of plant-based mayonnaise, lime zest, chili powder, and a sprinkling of plant-based cheese/nutritional yeast. Without animal products, the flavor is incredibly rich; a combination of savory, slightly fresh sourness, gentle spiciness, and the natural sweetness of corn. It's delicious, filling, perfect served hot or cold, and brings the flavorful Mexican street food vibe to life!
Shared by Vega
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 250 grams of small pasta (fusilli, macaroni, or orecchiette)
- Two fresh sweet corn kernels, kernels removed/1 cup canned sweet corn
- One tablespoon of olive oil
- One clove of garlic, finely chopped
- 3 tablespoons vegetable mayonnaise
- One tablespoon of vegetable sour cream/thick coconut milk
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sweet chili powder/paprika powder
- A little cayenne pepper powder (adjust to your liking for spiciness)
- Salt and black pepper to taste
- 2 tablespoons nutritional yeast/vegetable grated cheese as a topping
- Chopped fresh coriander leaves as a complement
- A few slices of lime as a garnish
👩🍳 Instructions
- 1
Boil the pasta: Bring a large pot of water to a boil, add a pinch of salt. Add the pasta and cook according to package directions until al dente (cooked but still slightly chewy).Once cooked, drain the water and rinse briefly with cold water to stop the cooking process and prevent the pasta from sticking together. Set aside.
- 2
Cook the corn: heat the olive oil in a skillet over medium heat.Add the sweet corn, stir-fry for 5 to 7 minutes until the corn is perfectly cooked and some parts are slightly brownish or slightly burnt (this is what gives it a distinctive aroma like roasted corn). Add the chopped garlic, stir quickly for 30 seconds until fragrant, then turn off the heat and let it cool slightly.
- 3
Make the sauce: prepare a separate bowl. Add vegetable mayonnaise, sour cream/thick coconut milk, lime juice, chili powder, salt, and pepper. Mix well using a spoon or egg whisk until all ingredients are perfectly combined and the texture is smooth. Taste the flavor, adjust if it is not sour or spicy enough.
- 4
Mix everything together: add the drained pasta and sautéed corn to the bowl with the sauce. Stir gently but evenly using a large spoon until the entire surface of the pasta and corn is evenly coated with the sauce.
- 5
Serve: Transfer to a serving dish. Sprinkle the top with nutritional yeast/plant-based cheese and fresh cilantro. Enjoy immediately or let it sit in the fridge for a while to allow the flavors to soak in, then serve with additional lime wedges if desired!