Elote Pasta Salad

Elote Pasta Salad

Summer is calling and this Elote pasta salad is the answer! This easy to make dish is jam packed with all the delicious flavors of Mexican style street corn. It has roasted corn, tangy crema and the salty flavor of plant based cotija cheese, made from vegan feta crumbles, grated and shredded vegan parmesan cheeses. Make this scrumptious pasta salad and I promise you will be the hit of your next Summer pic-nic, pool party or backyard bbq.

Serves 6-8

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Ingredients

4 Ears (2 cups) Corn, roasted
16 oz (454g) Short Pasta like Cavatappi
2 Green Onions, sliced thin
1/2 cup Red Onion roughly chopped
1/2 cup Cilantro roughly chopped
Lime wedges for serving

Vegan Cotija Cheese
1/2 cup (60g) crumbled Vegan Feta
1/4 cup (30g) Vegan Grated Parmesan
1/4 Vegan (30g) Shredded Parmesan

Crema
1/2 cup (120g) Vegan Mayo
1/2 cup (120g) Vegan Sour Cream
1 1/2 Tbsp (23ml) Lime Juice
1 tsp (5g) Lime Zest
1 tsp (5g) Garlic Powder
1 tsp (5g) Ancho Chili Powder
2 tsp (10g) Tajin Seasoning
Salt & Pepper to taste
1/3 cup (40g) Vegan Cotija Cheese

This recipe was developed for Follow Your Heart but feel free to use any vegan / plant based alternatives.

Directions

1. Make the cotija cheese by mixing together the parmesan cheeses and the feta crumbles. Set aside.

2. Make the crema by mixing together the vegenaise, sour cream, lime juice,lime zest, garlic powder, ancho chili powder, tajin seasoning, salt, pepper and 1/3 cup of the cotija cheese. Set Aside.

3. Cook the pasta according to package directions. Drain and allow to cool to room temperature.

4.Assemble the pasta salad by adding the cooled pasta to a large bowl. Add in the roasted corn, red onion, green onions, cilantro and mix well. Add the crema to the pasta salad and mix through. Add in 1/3 of the cotjia cheese and mix through.

5. Served best at room temp with lime wedges and additional cotija cheese.