Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky turkey bacon, creamy plant-based cheese, grilled corn, fresh herbs, and a zesty, tangy dressing. This colorful and textured salad is perfect for entertaining or as a refreshing, easy-to-make meal that balances zest, crunch, and comfort in every bite.
Ingredients
Scale
Pasta and Vegetables
- 2 cups cooked pasta (rotini or bow-tie), cooled
- 1 1/2 cups grilled corn kernels
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
Protein and Cheese
- 4 slices smoky turkey bacon, cooked crisp and chopped
- 1/2 cup crumbled plant-based cheese
Dressing
- 1/3 cup plant-based mayonnaise (natural)
- 2 tablespoons fresh lime juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon natural gelling agent
Instructions
- Prepare the pasta and corn: Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to stop cooking and cool the noodles. Grill or roast fresh corn kernels until caramelized with slight charring to deepen the flavor.
- Cook the smoky turkey bacon: In a dry pan, fry turkey bacon until crisp and golden brown. Once cooled, chop it into bite-sized pieces to sprinkle throughout the salad.
- Make the dressing: In a bowl, combine plant-based mayonnaise, fresh lime juice, apple cider vinegar, vegetarian Worcestershire sauce, chili powder, garlic powder, and the natural gelling agent. Mix until smooth and creamy in consistency.
- Toss everything together: In a large bowl, combine the cooled pasta, grilled corn, turkey bacon, crumbled plant-based cheese, chopped cilantro, and green onions. Drizzle the dressing over the mixture and toss gently to coat all ingredients evenly.
- Chill and serve: Refrigerate the Mexican Street Corn Pasta Salad for at least 30 minutes to let the flavors meld beautifully before serving.
Notes
- Use small-shaped pasta like fusilli or rotini to hold dressing better.
- Chilling the salad allows flavors to blend and textures to firm up.
- Always use fresh lime juice for a bright, fresh taste.
- Toast or grill corn until lightly charred for smoky depth.
- Adjust chili powder to customize spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling and stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Mexican street corn salad, pasta salad, plant-based cheese, turkey bacon, grilled corn, creamy dressing
