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mexican street corn pasta salad

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Servings 4 servings
Calories 629.5 kcal

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.

Nutrition

Serving: 1servingCalories: 629.5kcalCarbohydrates: 95.7gProtein: 30.3gFat: 17.4gSaturated Fat: 3gPolyunsaturated Fat: 4.15gMonounsaturated Fat: 3.53gSodium: 879.7mgPotassium: 1075.7mgFiber: 8.3gSugar: 16.9gVitamin A: 95.75IUVitamin C: 59.47mgCalcium: 139.6mgIron: 4.4mg
Keyword corn pasta salad, high protein salad, mexican salad jar, mexican street corn pasta salad, street corn pasta salad
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