Vegan Elote Pasta Salad

Corn and all that cream and cheese, ugh it’s too good! But since I’m vegan I haven’t had it in years…until now. All the ingredients are vegan. And it tastes mmmmm good. The meat eaters in my family approve and maybe yours will too! This is great for parties, camping, picnics or when you want to make food in bulk. This recipe yields a lot and is easily pack-able. Let’s get started.

Ingredients

• 4 Cups Corn

• Half of a Red Onion Chopped

• 16oz Rotini Pasta

• 1 Cup Plant Based Mayo

• 1 Cup Plant Based Sour Cream

• 1/2 Cup Vegan Parmesan

• 1/2 Cup Fresh Chopped Cilantro

• 1/4 Cup Fresh Lemon Juice

• 1 Tsp Chili Powder

• 1 Tsp Garlic Powder

• 1 Tsp Red Pepper Flakes

• 1 Tsp Cayenne Pepper (Optional)

• Salt & Pepper to Taste

Chop onions, cook in a pan along with corn. Cook until onions become soft. Preheat oven to 400F and place pan with corn and onions into the oven. This will roast the corn. Leave in the oven for 15-20 minutes, keep checking if the corn is roasted to your liking. Cook pasta in a pot until it’s Al Dente. Set aside. In a separate bowl, add mayo, sour cream, cilantro, lemon juice, salt and pepper, and all the spices. Mix all the ingredients together. Now, add pasta and corn. Continue to mix. Add additional spice or lemon to your liking. Place in your fridge to cool. And voila!

This is a pretty easy recipe to make and it doesn’t take too long to make. Perfect for picnics, potlucks… where ever!

Stay happy & healthy,

<3

Cary