Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I tried street corn at a local summer festival. The smoky, spicy aroma mixed with the sweetness of the corn instantly reminded me why I love creating dishes that bring people together. That memory stayed with me, and it inspired me to combine that joy with one of my family’s favorite staples: pasta. That’s how this Vegan Street Corn Pasta Salad with Cashew Cream was born. This recipe is packed with flavor, easy to make, and perfect for sunny afternoons or cozy indoor lunches. I promise, it’s the kind of recipe that makes everyone feel like family around the table.
Whenever I make this Vegan Street Corn Pasta Salad with Cashew Cream, I imagine my nieces and nephews sneaking bites before it even reaches the serving bowl. The creamy cashew dressing, the smoky roasted corn, the fresh herbs all of it feels like a hug in a bowl. If you’ve ever wanted a plant-based recipe that doesn’t skimp on flavor or comfort, this one will win your heart.
Why I Love Making This Recipe
There’s something magical about combining simple ingredients in a way that tastes gourmet without being fussy. I love making this Vegan Street Corn Pasta Salad with Cashew Cream because it’s vibrant, colorful, and full of textures that make eating it so satisfying.
The pasta is soft yet hearty, the roasted corn adds a caramelized sweetness, and the cashew cream dressing ties everything together in a silky, indulgent way. Every time I stir it together, I feel like I’m creating more than just a meal I’m creating a memory. Cooking should be joyful, not stressful, and this recipe is a perfect example of how plant-based dishes can be both comforting and exciting.
Ingredients & Little Kitchen Secrets
Here’s what I use to make my Vegan Street Corn Pasta Salad with Cashew Cream. I always recommend using the freshest ingredients you can find—it truly makes a difference.
For the Pasta Salad:
- 300g fusilli or rotini pasta
- 2 cups fresh corn kernels (or frozen, thawed)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
For the Cashew Cream Dressing:
- 1 cup raw cashews, soaked in warm water for at least 2 hours
- 1/4 cup unsweetened plant-based milk (almond or oat)
- 2 tbsp lime juice
- 1 clove garlic
- 1 tsp maple syrup or agave
- 1/2 tsp smoked paprika
- Salt to taste
Little Kitchen Secrets:
- Roasting the corn slightly in a dry pan or oven brings out the natural sweetness and adds that smoky street-corn flavor.
- Soaking cashews overnight makes the cream extra smooth, but a quick 2-hour soak in warm water works beautifully too.
- Use fresh lime juice, not bottled it brightens the flavors immediately.
How I Make It, Step by Step
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to stop cooking, then set aside.
- Roast the corn: Heat a dry skillet over medium heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Sprinkle with smoked paprika, salt, and pepper.
- Prepare the cashew cream: Drain the soaked cashews and blend them with plant-based milk, lime juice, garlic, maple syrup, smoked paprika, and salt. Blend until silky smooth. Taste and adjust seasoning if needed.
- Combine the salad: In a large bowl, mix the pasta, roasted corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Pour the cashew cream over the top and toss gently until everything is coated.
- Chill or serve immediately: I love letting this salad sit for 30 minutes in the fridge to let the flavors meld, but it’s also delicious straight away.
How I Serve It at Home
I usually serve this Vegan Street Corn Pasta Salad with Cashew Cream as a main dish for a light lunch or as a side at a barbecue or potluck. I like to add an extra sprinkle of smoked paprika and fresh cilantro on top just before serving it makes the dish look as vibrant as it tastes. Sometimes, I serve it in a big wooden bowl at the center of the table, letting everyone help themselves. There’s something special about sharing a salad that feels festive and indulgent, even though it’s completely plant-based.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the salad in an airtight container in the fridge for up to 3 days.
- Make-ahead: You can roast the corn and prepare the cashew cream up to a day in advance. Toss everything together just before serving.
- Reheating: This pasta salad is best served cold or at room temperature. Avoid microwaving as the cashew cream can change texture.
100-Word Short Version
This Vegan Street Corn Pasta Salad with Cashew Cream is a vibrant, comforting dish that combines sweet roasted corn, fresh vegetables, and a creamy, dreamy cashew dressing. I start by cooking pasta and roasting corn with smoked paprika. Then, I blend soaked cashews with lime, garlic, and spices for a luscious dressing. Tossing everything together creates a salad that’s colorful, flavorful, and perfect for any occasion. Serve chilled or at room temperature, sprinkle with fresh cilantro, and enjoy! Quick to make, full of plant-based goodness, and always a crowd-pleaser it’s a recipe I make again and again.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 15 mins
- Total: 30 mins
🛒 Ingredients
<ul>
<li>300g fusilli or rotini pasta</li>
<li>2 cups fresh corn kernels (or thawed frozen)</li>
<li>1 red bell pepper, diced</li>
<li>1 small red onion, finely chopped</li>
<li>1 cup cherry tomatoes, halved</li>
<li>1/4 cup fresh cilantro, chopped</li>
<li>1/2 tsp smoked paprika</li>
<li>Salt and black pepper to taste</li>
<li>1 cup raw cashews, soaked in warm water for 2+ hours</li>
<li>1/4 cup unsweetened plant-based milk (almond or oat)</li>
<li>2 tbsp lime juice</li>
<li>1 clove garlic</li>
<li>1 tsp maple syrup or agave</li>
<li>1/2 tsp smoked paprika</li>
<li>Salt to taste</li>
</ul>
👩🍳 Instructions
<ol>
<li>Cook pasta in salted water until al dente. Drain and rinse under cold water.</li>
<li>Roast corn in a dry skillet over medium heat for 5–7 minutes until lightly charred. Season with smoked paprika, salt, and pepper.</li>
<li>Blend soaked cashews with plant-based milk, lime juice, garlic, maple syrup, smoked paprika, and salt until smooth.</li>
<li>Combine pasta, roasted corn, red bell pepper, red onion, cherry tomatoes, and cilantro in a large bowl.</li>
<li>Pour cashew cream over the salad and toss gently until everything is coated.</li>
<li>Serve immediately or chill in the fridge for 30 minutes for flavors to meld.</li>
</ol>
📝 Notes
- Use fresh lime juice for best flavor.
- Salad keeps for up to 3 days in the fridge.
- Can make cashew cream and roast corn ahead of time.
- Serve cold or at room temperature; do not microwave.
🍽️ Nutrition (per serving)
- Calories: 320 kcal
- Fat: 18g 🥑
- Saturated Fat: 2g
- Carbohydrates: 35g 🌽
- Fiber: 6g 🌿
- Protein: 10g
- Sugar: 5g
- Sodium: 150mg
Vegan Street Corn Pasta Salad with Cashew Cream
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-bake
- Cuisine: Vegan
- Diet: Vegan
Description
A cozy, flavor-packed Vegan Street Corn Pasta Salad with creamy cashew dressing. Sweet roasted corn, fresh vegetables, and plant-based goodness make this salad perfect for family meals or picnics.
Ingredients
- 300g fusilli or rotini pasta
- 2 cups fresh corn kernels (or thawed frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup raw cashews, soaked in warm water for 2+ hours
- 1/4 cup unsweetened plant-based milk (almond or oat)
- 2 tbsp lime juice
- 1 clove garlic
- 1 tsp maple syrup or agave
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cold water.
- Roast corn in a dry skillet over medium heat for 5–7 minutes until lightly charred. Season with smoked paprika, salt, and pepper.
- Blend soaked cashews with plant-based milk, lime juice, garlic, maple syrup, smoked paprika, and salt until smooth.
- Combine pasta, roasted corn, red bell pepper, red onion, cherry tomatoes, and cilantro in a large bowl.
- Pour cashew cream over the salad and toss gently until everything is coated.
- Serve immediately or chill in the fridge for 30 minutes for flavors to meld.
Notes
Use fresh lime juice for best flavor. Salad keeps for up to 3 days in the fridge. Can make cashew cream and roast corn ahead of time. Serve cold or at room temperature; do not microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Conclusion
Making this Vegan Street Corn Pasta Salad with Cashew Cream always fills my kitchen with warmth, laughter, and the sweet aroma of roasted corn. Every bite reminds me why I cook: to bring people together, to create memories, and to share the love that goes into every dish. It’s simple, comforting, and full of plant-based goodness, perfect for family meals or a sunny picnic. Cooking doesn’t have to be complicated to be meaningful. This salad is my little reminder that food, when made with care, is truly a celebration of life and connection.