Mexican Street Corn Pasta Salad
A vibrant fusion of Mexican street corn (Elote) and pasta salad, this Mexican street corn pasta salad is the ultimate summer side dish with all the fresh flavours of seasonal produce. Featuring boiled corn, charred tempeh bacon, creamy vegan mayo dressing, and the zesty zing of Tajin — all tossed together with tender pasta, protein-rich edamame, and crispy air fried broccoli, it’s a perfect plant-based summer side dish for backyard bbqs, picnics, potlucks, taco night, or whenever you’re craving something with a bit of Mexican street food flair — but without the dairy or processed meat.
Protein Packed Vegan Recipes
Crispy Rice Salad with Asian Tahini Dressing
VIRAL Matthew Mcconaughey Tuna Salad Veganized
Crispy Tofu Salad with Pineapple Ginger Dressing
Why You’ll Love This Sweet Corn Pasta Salad
High-Protein Pasta Salad – Thanks to the powerhouse combo of crispy tempeh bacon, and edamame, this vegan pasta salad is loaded with plant based protein and fibre to keep you full and energized. Both edamame and tempeh are good sources of plant protein, fibre, and various vitamins and minerals, making this summer salad a complete and satisfying meal on its own. No need to add anything extra unless you want to!
Dairy-Free Delight – Unlike traditional Mexican street corn salads, which are usually drenched in sour cream, cotija cheese, and conventional mayonnaise, this version skips the dairy without sacrificing flavour. Creamy vegan mayo gives it that familiar richness, while the citrusy kick of lemon and the bold Tajin spice make every bite bright, zesty, and crave-worthy, just like the real thing.
Customizable – One of the best things about this recipe is how easy it is to tailor to your taste. Prefer a different pasta? Go for fusilli, farfalle, rotini, or ditalini — anything that holds sauce works well here. Need a gluten-free option? Simply swap pasta with gluten-free pasta. Want to toss in more veggies? Bell peppers, cherry tomatoes, or avocado would all make delicious additions.
Great for Meal Prep – This salad is not only easy to make in advance — it actually gets better with time. As the flavours mingle in the fridge, everything becomes even more delicious. It stores well for several days, making it a go-to recipe for meal prep, weekday lunches, or stress-free hosting.
How to Make Mexican Street Corn Pasta Salad
Boil the Pasta, Corn, and Edamame
Boil your water, then add the pasta and corn. Add your frozen edamame into the water 2 minutes before the pasta is done. Strain and run under cold water to cool.
Prepare the Tempeh Bacon
Slice your tempeh into bite-sized pieces and mix all of the ingredients for the marinade in a container. Add your tempeh pieces to the marinade and toss to coat.
Air-Fry the Broccoli and Tempeh
Slice your broccoli into tiny pieces. Toss in olive oil and salt. Place your broccoli and tempeh onto your air fryer tray and air fry at 400°F for 10 minutes or bake at 425°F for 15–20 minutes. Observe the broccoli in the last few minutes to prevent it from burning.
Assemble the Salad
Slice the kernels off of your cooled corn into a large salad bowl. Add in your cooled pasta, edamame, air-fried broccoli, tempeh bacon, sliced red onion, and cilantro.
Make the Dressing
For the dressing, add in your vegan mayo, lemon juice, and Tajin.
Mix and Serve
Mix your salad well to combine and enjoy! Top with extra Tajin, if desired, for added taste.
Recipe Tips for Mexican Sweet Corn Pasta Salad
Make It Soy-Free: Substitute the tempeh and edamame with alternatives like chickpeas or black beans. You’ll still get plenty of texture, flavour, and protein — without the soy. To keep the protein content high you could also swap the tempeh for a soy free tofu.
Use Fresh Corn for Best Flavor (or a Quick Swap): There’s nothing like the sweet crunch of fresh corn, especially when it’s in season. However, if you’re in a pinch, frozen and thawed corn or canned sweet corn will do just fine — and still add plenty of flavour to the dish. Just make sure to drain the canned corn and pat it dry before adding it.
Pick Your Pasta: Any short pasta shape will work wonderfully here. While ditalini is ideal for catching all that creamy dressing and small veggie bits, bow-tie, elbow macaroni, or rotini make fun and functional alternatives. Just aim for pasta that holds sauce and gives you great texture in every bite.
Colour and Creaminess with Avocado: For a pop of colour and a creamy, buttery bite, add diced avocado just before serving. Not only does it add richness, but it also pairs perfectly with the zesty Tajin dressing. A few finely chopped jalapeños are another fantastic add-in if you like your salads with a spicy twist!
Store Separately for Freshness: Planning to make this ahead of time? Store the salad and dressing separately in airtight containers. Then mix just before serving. This simple step keeps your veggies crisp, your pasta fresh, and the flavour bold — no soggy salads here!
More Vegan Recipes You’ll Love
Kale and White Bean Salad (Erewhon Copycat)
Mango Peanut Butter Noodle Salad
Mom’s Potato Salad
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Mexican Street Corn Pasta Salad
Ingredients
- 4 ears of corn
- 400 g pasta
- 1 cup edamame
- ¼ red onion
- 1/3 cup chopped cilantro
Tempeh Bacon
- 1 block of tempeh
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp sriracha
For Broccoli
- 2 cups broccoli chopped into small florets
- 1 tsp olive oil
- Salt to taste
For Dressing
- 3 tbsp vegan mayo
- Juice of ½-1 lemon to taste
- 1-2 tsp Tajin
Instructions
- Boil your water, then add the pasta and corn.
- Add your frozen edamame into the water 2 minutes before the pasta is done.
- Strain and run under cold water to cool.
- Slice your tempeh into bite-sized pieces and mix all of the ingredients for the marinade in a container.
- Add your tempeh pieces to the marinade and toss to coat.
- Slice your broccoli into tiny pieces. Toss in olive oil and salt.
- Place your broccoli and tempeh onto your air fryer tray and air fry at 400°F for 10 minutes or bake at 425°F for 15-20 minutes. Observe the broccoli in the last few minutes to prevent it from burning.
- Slice the kernels off of your cooled corn into a large salad bowl.
- Add in your cooled pasta, edamame, air-fried broccoli, tempeh bacon, sliced red onion, and cilantro.
- For the dressing, add in your vegan mayo, lemon juice, and Tajin.
- Mix your salad well to combine and enjoy! Top with extra Tajin, if desired, for added taste.