Dairy Free Street Corn Pasta

Street corn has always been one of my favorite treats to make during the warm months.

Turning those smoky flavors into a warm bowl of dairy free street corn pasta makes it even better for an everyday dinner.

Most street corn recipes rely on regular sour cream and cotija cheese, which can be tough if you avoid dairy.

I use a simple blended cashew and lime sauce instead, so you get all the creamy goodness without any dairy at all.

It is simple to make, full of bright flavor, and completely satisfying for the whole family.

Why This Recipe Is a Keeper

Incredible Creamy Texture – Blended cashews create a rich, silky sauce that coats every noodle without using a drop of real dairy.

Smoky Charred Flavor – Pan-roasting the sweet corn brings out a deep, toasted taste that mimics classic Mexican street corn perfectly.

Zesty and Bright – Fresh lime juice cuts through the richness to give every bite a wonderfully refreshing and lively citrus pop.

Fun Pasta Shape – Spiral cavatappi noodles trap the creamy crema and corn kernels inside every single turn for maximum flavor.

Here’s What You’ll Need

For the Lime Crema

• 3/4 cup Raw Cashews
• 1/2 cup Water
• 1/4 cup Mayonnaise
• 3 tbsp Lime Juice
• 2 tbsp Nutritional Yeast
• 1 clove Garlic
• 1 tsp Kosher Salt

For the Pasta

• 1 lb Cavatappi Pasta
• 2 tbsp Olive Oil
• 4 cups Corn Kernels, Fresh Or Thawed & Patted Dry
• 1 Jalapeno, Seeded & Diced
• 3 cloves Garlic, Minced
• 1 tsp Chili Powder, Plus More For Topping
• 1 tsp Smoked Paprika
• 1/2 cup Reserved Pasta Water

For the Topping

• 1/2 cup Dairy Free Feta Crumbles
• 1/3 cup Fresh Cilantro, Chopped
• 2 Green Onions, Sliced
• 1 Lime, Cut Into Wedges

How to Make It

Step 1

Cover the cashews with boiling water and soak for 15 minutes. Drain and blend with the water, mayonnaise, lime juice, nutritional yeast, garlic and salt until silky smooth.

Step 2

Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 3

Heat the olive oil in a large skillet over medium high heat. Spread the corn in an even layer and cook undisturbed for 3 to 4 minutes until charred in spots, then stir and cook for another 3 to 4 minutes.

Step 4

Add the jalapeno, garlic, chili powder and smoked paprika and cook for 1 minute until fragrant.

Step 5

Reduce the heat to low. Add the pasta, lime crema and a splash of the pasta water and toss until everything is creamy and coated.

Step 6

Top with feta crumbles, cilantro, green onions and a sprinkle of chili powder. Serve with lime wedges for squeezing.

Recipe Tips

Pat the Corn Completely Dry

If you are using frozen corn, make sure you press it firmly between paper towels after thawing.

Any leftover moisture will create steam in the skillet. This prevents the corn from getting those smoky, browned spots that give the dish its classic street corn flavor.

Leave the Corn Undisturbed While Charring

It is tempting to stir the corn right away, but you need to let it sit flat on the hot skillet surface.

Leaving it alone for a full 3 to 4 minutes allows deep color to develop without drying out the kernels.

Once you see that golden char on the bottom, give it one good stir and repeat on the other side.

Soak Your Cashews Longer if Needed

If you do not own a high-speed blender, a quick 15-minute soak might not make the nuts soft enough.

I recommend soaking the cashews in boiling water for at least 30 to 45 minutes instead.

This extra step softens the nuts completely so your lime crema turns out silky smooth with no gritty bits left behind.

What to Make Next

• Dairy Free Baked Feta Pasta
• Dairy Free Chicken Enchiladas Verde
• Dairy Free Creamy Chicken Fajita Pasta
• Dairy Free Roasted Poblano Queso

Popular Questions

Can I make the lime crema nut-free?

Yes, you can swap the raw cashews for raw sunflower seeds using the exact same soaking and blending steps.

Another great nut-free option is using store-bought plain dairy-free sour cream or yogurt instead of the cashew base.