Simple Vegan Elote Pasta Salad

I’ve been obsessed with Mexican street corn for years, and I finally found a way to turn those incredible flavors into the perfect summer pasta salad! This vegan elote pasta salad combines smoky charred corn and creamy chipotle-lime dressing with tender penne for a dish that’s been on repeat at every cookout and potluck I’ve been to lately. Trust me, once you try this combo, you’ll be making it all season long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 38-46 g
• Fat: 38-46 g
• Carbohydrates: 220-240 g

Ingredients

For the pasta and corn:

• 2 cups vegan pasta (Barilla Penne works well)
• 2 1/2 teaspoons salt
• 2 tablespoons vegan butter
• 3 1/2 cups corn (charred in a cast iron skillet for smoky flavor)
• 1/2 teaspoon black pepper
• 3 garlic cloves (freshly minced for best aroma)

For the dressing:

• 2/3 cup vegan mayo
• 1/2 cup vegan Greek-style yogurt
• 2 to 3 chipotles in adobo
• 1 1/2 limes (juiced for approx. 3 tablespoons)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the salad and garnish:

• 15 oz black beans (rinsed and drained well)
• 1 bunch cilantro
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 1 jalapeno (seeded and diced)
• 1/2 cup vegan feta or vegan Cotija cheese (crumbled)
• 1 tablespoon nutritional yeast

Step 1: Prepare the Mise en Place and Start Pasta

• 2 1/2 teaspoons salt
• 2 cups vegan pasta
• 3 garlic cloves, minced
• 1/2 red onion, finely diced
• 1 jalapeno, seeded and diced
• 1 bunch cilantro, chopped

Begin by bringing a large pot of salted water to a boil—use about 2 1/2 teaspoons of salt to season the water generously, as this is your primary opportunity to flavor the pasta.

While the water heats, mince your garlic cloves fresh (you'll notice the aroma immediately—that's a sign of optimal flavor compounds being released), dice your red onion into 1/4-inch pieces, seed and dice your jalapeno, and roughly chop your cilantro.

When the water reaches a rolling boil, add the vegan pasta and cook for 1 minute less than the package directions to ensure it stays al dente.

This undercooking is crucial because the pasta will continue to soften as it cools and absorbs dressing.

Step 2: Char the Corn and Build Smoky Flavor

• 2 tablespoons vegan butter
• 3 1/2 cups corn
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 garlic cloves, minced

While the pasta cooks, heat a cast iron skillet over medium-high heat and add the 2 tablespoons of vegan butter.

Once melted and foaming, add the 3 1/2 cups of corn along with 1/2 teaspoon each of salt and black pepper.

Let the corn cook undisturbed for 5-10 minutes, stirring occasionally, until it develops deep golden-brown char marks—this caramelization is where the signature smoky elote flavor comes from.

In the final minute of cooking, add your freshly minced garlic and cook just until fragrant (about 30 seconds), being careful not to burn it.

Transfer the charred corn to a large mixing bowl and set aside.

Step 3: Drain Pasta and Make the Chipotle-Lime Dressing

• 2/3 cup vegan mayo
• 1/2 cup vegan Greek-style yogurt
• 2 to 3 chipotles in adobo
• 1 1/2 limes, juiced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Drain the cooked pasta and rinse it thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the salad from becoming gummy.

While the pasta drains, prepare the dressing by adding the 2/3 cup vegan mayo, 1/2 cup vegan yogurt, 2-3 chipotles in adobo, juice from 1 1/2 limes (about 3 tablespoons), 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to a blender.

Blend until completely smooth—I find that letting it blend for an extra 10 seconds ensures the chipotle flavor is evenly distributed throughout, giving every bite consistent heat and complexity.

The dressing should be creamy but pourable.

Step 4: Combine Pasta with Vegetables and Legumes

• cooled pasta from Step 3
• charred corn from Step 2
• 15 oz black beans, rinsed and drained
• 1/2 red onion, diced
• 1 jalapeno, diced
• cilantro, chopped

Add the cooled pasta from Step 3 to the bowl with the charred corn from Step 2.

Then add the 15 oz of rinsed and well-drained black beans (excess liquid will make the salad watery), the diced red onion and jalapeno from Step 1, and about three-quarters of the chopped cilantro, reserving the rest for garnish.

Gently toss everything together to distribute the vegetables evenly throughout the pasta.

Step 5: Dress and Finish the Salad

• chipotle-lime dressing from Step 3
• 1/2 cup vegan feta or vegan Cotija cheese, crumbled
• 1 tablespoon nutritional yeast
• reserved cilantro from Step 1

Pour the chipotle-lime dressing from Step 3 over the pasta mixture and stir thoroughly, making sure every component is evenly coated.

The dressing should look creamy and cohesive, not pooling at the bottom.

Top the salad with the 1/2 cup of crumbled vegan feta or Cotija cheese, 1 tablespoon of nutritional yeast for an extra savory umami boost, and the reserved fresh cilantro.

I like to add the cheese and garnishes just before serving so they stay fresh and don't get soggy—this keeps the texture contrast that makes elote so satisfying.

Simple Vegan Elote Pasta Salad

Delicious Simple Vegan Elote Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 1425

Ingredients Method

Ingredients

  

For the pasta and corn

• 2 cups vegan pasta (Barilla Penne works well)
• 2 1/2 teaspoons salt
• 2 tablespoons vegan butter
• 3 1/2 cups corn (charred in a cast iron skillet for smoky flavor)
• 1/2 teaspoon black pepper
• 3 garlic cloves (freshly minced for best aroma)

For the dressing

• 2/3 cup vegan mayo
• 1/2 cup vegan Greek-style yogurt
• 2 to 3 chipotles in adobo
• 1 1/2 limes (juiced for approx. 3 tablespoons)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the salad and garnish

• 15 oz black beans (rinsed and drained well)
• 1 bunch cilantro
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 1 jalapeno (seeded and diced)
• 1/2 cup vegan feta or vegan Cotija cheese (crumbled)
• 1 tablespoon nutritional yeast

Method

 

1. Begin by bringing a large pot of salted water to a boil—use about 2 1/2 teaspoons of salt to season the water generously, as this is your primary opportunity to flavor the pasta. While the water heats, mince your garlic cloves fresh (you'll notice the aroma immediately—that's a sign of optimal flavor compounds being released), dice your red onion into 1/4-inch pieces, seed and dice your jalapeno, and roughly chop your cilantro. When the water reaches a rolling boil, add the vegan pasta and cook for 1 minute less than the package directions to ensure it stays al dente. This undercooking is crucial because the pasta will continue to soften as it cools and absorbs dressing.
2. While the pasta cooks, heat a cast iron skillet over medium-high heat and add the 2 tablespoons of vegan butter. Once melted and foaming, add the 3 1/2 cups of corn along with 1/2 teaspoon each of salt and black pepper. Let the corn cook undisturbed for 5-10 minutes, stirring occasionally, until it develops deep golden-brown char marks—this caramelization is where the signature smoky elote flavor comes from. In the final minute of cooking, add your freshly minced garlic and cook just until fragrant (about 30 seconds), being careful not to burn it. Transfer the charred corn to a large mixing bowl and set aside.
3. Drain the cooked pasta and rinse it thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the salad from becoming gummy. While the pasta drains, prepare the dressing by adding the 2/3 cup vegan mayo, 1/2 cup vegan yogurt, 2-3 chipotles in adobo, juice from 1 1/2 limes (about 3 tablespoons), 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to a blender. Blend until completely smooth—I find that letting it blend for an extra 10 seconds ensures the chipotle flavor is evenly distributed throughout, giving every bite consistent heat and complexity. The dressing should be creamy but pourable.
4. Add the cooled pasta from Step 3 to the bowl with the charred corn from Step 2. Then add the 15 oz of rinsed and well-drained black beans (excess liquid will make the salad watery), the diced red onion and jalapeno from Step 1, and about three-quarters of the chopped cilantro, reserving the rest for garnish. Gently toss everything together to distribute the vegetables evenly throughout the pasta.
5. Pour the chipotle-lime dressing from Step 3 over the pasta mixture and stir thoroughly, making sure every component is evenly coated. The dressing should look creamy and cohesive, not pooling at the bottom. Top the salad with the 1/2 cup of crumbled vegan feta or Cotija cheese, 1 tablespoon of nutritional yeast for an extra savory umami boost, and the reserved fresh cilantro. I like to add the cheese and garnishes just before serving so they stay fresh and don't get soggy—this keeps the texture contrast that makes elote so satisfying.