Dairy Free Mexican Street Corn Pasta Salad With Shrimp
Mexican street corn pasta salad is the ultimate summer meal. It's smoky, creamy, tangy, and inspired by the bold flavors of elote. This dairy-free version combines the sweetness of pan-grilled corn kernels with tender pasta tossed in a creamy chili lime dressing.
Ingredients
Creamy Chili Lime Dressing
- ⅔ cup mayo
- zest of 1 small lime
- 2 tablespoons lime juice
- 1 teaspoon chili powder or ancho chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ¼ teaspoon cayenne pepper optional
Pasta Salad
- 12 ounces bowtie pasta could also use fusilli, penne, rotini, etc.
- 3 cups fresh or frozen corn kernels don't thaw if using frozen, see notes below
- 2 tablespoons olive oil or avocado oil divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ¼ teaspoon black pepper
- 1 shallot, diced about ⅓ cup
- 1 jalapeno pepper seeds removed and diced
- 1 pound shrimp peeled and deveined
- ½ cup dairy free feta cheese or cotija cheese if not dairy free
- ½ cup cilantro roughly chopped
Instructions
- Make the dressing. Combine mayo, lime juice and zest, and spices in a bowl until combined. Season to taste with more salt if needed. Set aside.
- Cook the pasta. Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 1/4 cup of pasta water and drain.
- Saute the corn. Combine the corn, 1 tablespoon of oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a large bowl. Toss to combine then cook in a large skillet over medium-high heat until the corn has a nice char and is evenly browned. Add the diced shallot and jalapeno in the last minute of cooking. Remove from the pan.
- Cook the shrimp (or protein of choice). Reduce the heat to medium and add the remaining tablespoon of oil. Season the shrimp with salt and pepper. Cook on each side for 1-2 minutes until cooked through. Remove and cut each shrimp in half if large.
- Combine and chill. In a large bowl, mix the pasta, corn mixture, shrimp, feta, cilantro, and dressing. Toss to coat evenly and enjoy right away or chill until ready to eat.
Notes
If using frozen corn: Place the kernels in a fine mesh strainer and rinse under cool water, pushing it around with one hand to help remove any ice crystals. Shake off the excess water. A 16-oz (1-pound) bag is equal to 3 cups.
See the blog post for helpful tips, storage, and recipe FAQs.