Vegan street corn noodle salad, with Mexican street corn, Spanish „Elote“, the tastiest grilled corn on the cob in the world. In my recipe, of course, as a vegan version combined with crunchy peppers, creamy avocado and an addictive coriander pesto. This vegan corn prepared and sold on Mexican streets always reminds me of my trip to Mexico three years ago, time flies. Street vendors served the grilled corn sprinkled with mayo, cotija cheese, lime, and some chili. During that time we ate a lot of vegan tacos, burritos and sweet or savory tamales. I have to say the food in Mexico has always been tasty and fresh.
Mexican street corn recipe
If you ever want to try Mexican street corn, I have a vegan version for it. It’s pretty easy, all you have to do is grill or roast the corn. Then spread with some vegan cream, which in turn is sprinkled with spices and vegan cheese. Add a drizzle of lime and you’re done. Mexicans use chili powder, but since my family doesn’t eat that spicy, we use smoked paprika instead.
Ingredients for 4:
- 4 corn cobs (peeled and cleaned)
- Juice from 1 lime
- 150g vegan mayonnaise
- 2 tbsp vegan sour cream (or vegan yoghurt)
- 20g vegan Parmesan
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika powder (or chilli powder)
- 1 small bunch of fresh coriander
- Remove all leaves and silk threads from the corn.
- On the Grill: If you want to grill the corn, heat your grill, brush the corn with a little cooking oil, and grill. When the corn has a good color all over, it’s done and you can remove it from the grill and let it cool.
- In the oven: Heat the oven to 200 °C. Place the corn cobs on a baking sheet. Slide into the top shelf and let bake. Turn it a few times until everything gets a nice color. The corn should be ready after 10-15 minutes in the oven. Remove from oven and allow to cool.
- Now carefully cut the cooled corn from the cob. I like to set the cob in a shallow bowl or on a plate and then use a sharp knife to slice the corn lengthways off the cob. The corn kernels then land directly in the bowl. (You can of course leave the corn whole and spread the cream on top, but I like to use this variant to make it easier to eat and not waste)
- Now mix the corn and remaining ingredients in a bowl and serve at room temperature or chilled.
- You can store leftovers in the refrigerator for 3 to 4 days.
Back to the salad
Recently I’ve been thinking about how to make these deliciously grilled corn on the cob a little easier to serve vegan. So I figured why not just whip up a salad with them. All I have to do is grill the corn, cut it off the cob, mix all the other goodies in a bowl with the corn and you’re done. Said and done.
If you are preparing the pasta salad for a party, you can prepare it well in advance. Just add all the ingredients except the avocado and store covered in the fridge. Add avocado and a little more lime juice to serve. You can confidently prepare the pasta salad a day in advance.
vegan street corn pasta salad with coriander pesto
for the grilled corn:
for the salad:
- 220 G Farfalle pasta or your favorite eggless pasta
- 1 Red pepper
- ½ avocado
- 1 Red onion
for the coriander pesto:
for serving and garnishing:
- 1 small Bunch of coriander
- 1 avocado
- 2 el goat cheese crumble (optional if not vegan)
- Preheat the oven to 220°C.
- Pull the leaves and silk threads from the corn cobs.
- Drizzle the corn with avocado oil (alternatively use olive oil), then season with chili powder, cumin, salt and pepper. Place the corn on a parchment-lined baking sheet and grill, turning occasionally, until colored and cooked through. is (about 10-20 minutes).
- Let the corn cool, then cut it lengthwise from the cob and set aside.
- While the corn is cooking in the oven, you can cook your choice of farfalle or pasta al dente according to package directions.
- Once the noodles are done, drain, rinse with cold water and place in a large bowl.
Prepare coriander pesto:
- Rinse the coriander, shake dry and roughly chop, including the stalks.
- Lightly roast the cashew nuts in a pan without adding fat.
- Wash, halve and deseed the jalapeno.
- Peel and coarsely chop the garlic.
- For the pesto, put the cilantro, cashew nuts, lime juice, garlic clove, jalapeno, olive oil and salt and pepper in a blender or blend until smooth. Add a little water if needed if the pesto gets too thick.
- Add the pesto directly to the pasta in the bowl and mix.
Serve the salad:
- Wash the peppers, halve, deseed, remove the membrane and cut into small cubes.
- Peel and finely dice the onions.
- Halve the avocado, remove the stone and cut into pieces.
- Add the corn, diced peppers, avocado, and red onions to the noodles. Mix everything carefully.
- Serve immediately or chill in the fridge for later.
- Garnish with coriander stalks, avocado wedges, extra cashews and sliced jalapeno to serve.