🌽 Vegan Street Corn Pasta Salad: The Ultimate Summer BBQ Side Dish
Summer cravings meet plant-based perfection in this Vegan Street Corn Pasta Salad—your new go-to dish for every potluck, picnic, and backyard gathering. If you’ve ever loved the smoky, tangy flavor of Mexican street corn (elote), imagine that, but tossed with perfectly cooked pasta, creamy vegan dressing, and crunchy toppings. It’s everything in one bowl—and yes, it’s 100% dairy-free, egg-free, and totally satisfying.
💚 Why You’ll Love This Vegan Pasta Salad
✅ Packed with flavor – From chili-laced corn to garlicky, lemony dressing, every bite is loaded.
✅ Perfect for meal prep – Stores beautifully and gets even better the next day.
✅ Crowd-pleasing – A guaranteed hit at BBQs, potlucks, or weekday dinners.
✅ Customizable – Swap out ingredients based on what you have in the fridge!
👩🍳 How to Make Vegan Street Corn Pasta Salad
Making this crave-worthy salad is super easy—here’s how it comes together in just a few steps:
✅ Tip: For extra flavor, let the salad chill for 30 minutes before serving to allow the ingredients to marinate.
🍷 What to Serve with Vegan Street Corn Pasta Salad
Make this dish a full vegan summer meal! Here are a few pairing suggestions:
- Main Dish Pairings:
- BBQ tofu skewers
- Smoky vegan burgers
- Grilled portobello mushrooms
- Chili-lime cauliflower steaks
- Side Pairings:
- Watermelon cucumber salad
- Vegan jalapeño cornbread
- Grilled pineapple with lime zest
- Beverages:
- Iced hibiscus tea
- Sparkling limeade
- Fresh coconut water
❄️ Storage Tips for your Vegan Street Corn Pasta Salad
- Store in an airtight container in the fridge for up to 4 days.
- Add avocado and crushed tortilla chips just before serving for optimal texture.
- Stir in 1–2 tbsp of water or yogurt if it thickens too much in the fridge.
🤔 FAQs for Vegan Street Corn Pasta Salad
Yes! It’s perfect for meal prep. Just hold off on the avocado and tortilla chips until right before serving
Definitely. It’s traditionally served cold or room temp, but slightly warm works too—especially if you’re using freshly cooked pasta and warm charred corn.
Totally adjustable. The Sriracha and jalapeño give a gentle kick, but you can tone it down (or up!) depending on your heat preference.
Fusilli holds the dressing well, but you can also use rotini, penne, shells, or even orzo.
💬 Final Thoughts on Vegan Street Corn Pasta Salad
This Vegan Street Corn Pasta Salad is the kind of dish that stops people in their tracks mid-bite and makes them say, “Wait—this is vegan?” It’s a bold, flavor-packed fusion of creamy, smoky, spicy, and fresh that satisfies on every level. The combination of charred corn, zesty yogurt-lime dressing, crunchy veggies, and a surprise kick of chili hits all the right notes, whether you’re serving it as a BBQ side dish, potluck crowd-pleaser, or make-ahead lunch for busy weekdays.
What makes this salad a total standout is its balance—rich but refreshing, simple yet exciting. Plus, it’s 100% plant-based, easily gluten-free, and totally adaptable to your heat and flavor preferences. Whether you’re a longtime vegan or just experimenting with plant-based summer recipes, this one’s destined to become a repeat favorite.
Your New Favorite Summer Dish is Here – Get the Recipe from Dr. Vegan!
Vegan Street Corn Pasta Salad
Equipment
- Large Pot
- Strainer
- Large salad bowl
- Cutting board
- Sharp knife
- Small mixing bowl
- Whisk or spoon
Ingredients
For the Salad:
- 2 cups dry fusilli pasta
- 3 cups frozen corn charred (or canned, drained)
- 3 green onions (finely diced (≈ ⅓ cup)
- 1/2 bunch cilantro chopped (≈ ½ cup)
- 1 tbsp diced red chili or jalapeño
- 1 small red onion (diced)
- 1/2 green bell pepper (diced)
- 1 avocado (diced)
- 1/3 cup vegan feta crumbled (or regular)
- 1/2 cup canned kidney beans (drained & rinsed)
- 1-2 handfuls tortilla chips (lightly crushed, for topping)
For the Dressing:
- 1 cup plain vegan yogurt (or regular)
- 1/2 cup vegan mayonnaise (or regular)
- 1/2 tsp smoked paprika
- 1/4 tsp sweet paprika
- 1/8 tsp ground cumin
- 1 tsp Sriracha or chili crisp
- 1 tsp minced garlic
- Juice of 1 lemon
- Salt and freshly ground pepper, to taste
Instructions
- 1. Cook the Pasta– Bring a large pot (≈ 12 cups water) to a rolling boil.– Add 1 Tbsp salt and the fusilli; cook until al dente per package.– Drain, rinse under cold water for 15 seconds, shake dry, and let cool completely.
- 2. Char the Corn– Heat a skillet over medium-high; add 2 Tbsp vegan butter or olive oil.– Add frozen corn and cook about 10 minutes, stirring occasionally, until lightly browned.– Season with salt and pepper; let cool.
- 3. Prepare the Veggies– Dice the green onions, cilantro, chili/jalapeño, red onion, green bell pepper and avocado.– Rinse and drain the kidney beans.– Crumble the vegan feta.
- 4. Make the Dressing– In a small bowl, whisk together yogurt, mayo, minced garlic, smoked and sweet paprikas, cumin, Sriracha (or chili crisp), lemon juice, salt, and pepper until smooth.
- 5. Assemble the Salad– In a large bowl, combine cooled pasta, charred corn, all diced veggies (including avocado), kidney beans, and vegan feta.– Pour about three-quarters of the dressing over the salad and toss gently to coat. Add more dressing if desired.– Taste and adjust seasoning with extra salt, pepper, or Sriracha.
- 6. Serve– Transfer to a serving dish and finish with a generous sprinkle of crushed tortilla chips for extra crunch.– Enjoy immediately, or chill up to 30 minutes for flavors to meld.– Leftovers keep (airtight) in the fridge up to 2 days.