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Dairy-free Mexican Street Corn Pasta Salad | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Dairy-free Mexican Street Corn Pasta Salad

Servings: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 2 ears of corn, husks and silk removed
  • olive oil, ( I used an olive oil spray)
  • 1/2 cup mayonnaise
  • 3-4 tsp lime juice, (I like 4, but start with 3 and see how you like the taste)
  • 3 tsp nutritional yeast, ( and a little more to sprinkle on top of the salad)
  • 1/2 tsp salt
  • ground black pepper to taste
  • 1/8 tsp chili powder
  • 1/4 tsp onion powder, ( or 1/4 cup diced red onion)
  • 8 ounces bow tie pasta, (use Gluten-free pasta to make dish Gluten-free)
  • 1 red pepper, diced
  • 1 avocado, diced
  • 2 Tbs minced cilantro


  • Preheat oven to 400 degrees F. ( Or get your grill ready). Cover a cookie sheet in aluminum foil.
  • Lightly coat corn with a bit of oil. I used an olive oil spray and quickly sprayed each corn on all sides.
  • Bake the corn for 30-35 minutes, flipping them half way through. Then broil the corn for a few minutes (3 minutes was plenty with my oven). [Or grill the corn on your grill for 10 minutes]
  • While the corn is cooking, boil the pasta, drain and then put into a large bowl.
  • Then, make the sauce. In a medium bowl, mix together the mayonnaise, lime juice, nutritional yeast, salt, pepper, chili powder, and onion powder together.
  • Mix the sauce into the pasta.
  • Once the corn is done, let it cool for a few minutes and cut the corn off the cobb and put the corn pieces into the bowl with the pasta.
  • Add the red pepper, avocado, and cilantro to the bowl and mix.
  • Sprinkle a little nutritional yeast on top of the salad, along with salt and pepper and a little more cilantro and serve.
Course: Salad
Cuisine: American
Keyword: dairy-free mexican street corn pasta salad