Vegan Elote Corn Pasta Salad

This Vegan Elote Corn Pasta Salad is a Mexican street corn twist on creamy pasta salad. With sautéed corn and a creamy vegan yogurt dressing.

I'm a sucker for a good pasta salad. Pasta salad reminds me of summer!

I love the cold pasta and veggies. Like salad without the greens.

This is an elote inspired version of a classic. Instead of a thin vinaigrette, I went with a creamy dressing. And instead of fresh veggies, I sautéed corn and other veg for a deeper flavor.

The result is a fab summertime side!

Jump to:

• What Is Elote?
• Why You'll Love this Vegan Elote Corn Pasta Salad
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• Pasta Salad Tips
• FAQ & Expert Tips
• Recipe Prayer
• More summer flavors
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

What Is Elote?

Elote is a popular Mexican street food made from grilled corn coated in a creamy sauce and topped with ingredients like lime, chili powder, cotija cheese, and cilantro.

This vegan elote corn pasta salad is a twist on those flavors! With a few swaps for more easily accessable plant-based ingredients.

Why You'll Love this Vegan Elote Corn Pasta Salad

• Dietary needs - this pasta salad is plant-based and refined sugar free. Grab a bean-based pasta to make it gluten-free. And do a water sauté to make it oil-free.
• Twist on a classic - pasta salad got an upgrade. With a creamy sauce and lovely browned veggies
• Perfect Cookout Side - great for summer gatherings
• Extra protein - with non-dairy greek yogurt, you can add a good serving of protein to the salad
• Inspired by Elote - All the flavors of Mexican street corn in pasta salad form

Ingredient Notes & Substitutions

• Pasta: I used cavatappi, but feel free to use any short shape. If you're gluten-free, I recommend a bean-based pasta for even more protein.
• Frozen Corn: you can also use canned corn - look for a can with no added sugar
• Extra Virgin Olive Oil: optional, to get an extra brown on the corn
• Tajin: this does not make the salad super spicy, but you can omit if you want zero spice. You can also use chili powder.
• Salt & Pepper
• Poblano Pepper: I grabbed a poblano pepper instead of a classic bell pepper. It adds just a hint of heat. But feel free to grab any regular bell pepper.
• Yellow Onion: you can also use a red onion
• Vegan Feta: optional. Omit for oil-free. I use the Follow Your Heart brand
• Cilantro

Dressing Ingredients

• Unsweetened Non-Dairy Greek Style Yogurt: I use Kite Hill greek yogurt. It has tons of protein and is an incredibly thick yogurt. If you can't get Kite Hill look for an unsweetened yogurt - the thicker the better.
• Lime Juice: lime is more elote-vibes, but you can use lemon juice as a sub
• Garlic Powder
• Salt & Pepper

Step-By-Step Instructions

Step 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and rinse well with cold water.

Step 2. Heat a large skillet over medium high heat. Add the oil if using. Add the corn and cook 5-6 minutes, until golden.

Step 3. Add the onion, poblano pepper, tajin, salt, and pepper. Cook another 3-4 minutes, stirring occasionally, until the onion is translucent.

Step 4. In a small bowl whisk together the dressing ingredients.

Step 5. In a large bowl add the pasta, corn mixture, feta, and cilantro. Pour on the dressing and toss well. Serve with a garnish of fresh cilantro.

Pasta Salad Tips

• Rinse the pasta briefly after cooking to cool it quickly
• Let the corn get slightly charred for deeper flavor
• Chill before serving so the flavors can meld

FAQ & Expert Tips

Recipe Prayer

Thank you God for this salad that nourishes our bodies and celebrates the seasonality of your creation. We are so grateful for the food that we have. Amen.

More summer flavors

Tried this recipe?

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