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Mexican Street Corn Pasta Salad

Recipe:

Ingredients:

4 ears of corn
400 g pasta
1 cup edamame
¼ red onion
1/3 cup chopped cilantro
Tempeh Bacon
1 block of tempeh
2 tbsp soy sauce
2 tbsp maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp sriracha
For Broccoli
2 cups broccoli chopped into small florets
1 tsp olive oil
Salt to taste
For Dressing
3 tbsp vegan mayo
Juice of ½-1 lemon to taste
1-2 tsp Tajin

Instructions:

Boil your water, then add the pasta and corn.
Add your frozen edamame into the water 2 minutes before the pasta is done.
Strain and run under cold water to cool.
Slice your tempeh into bite-sized pieces and mix all of the ingredients for the marinade in a container.
Add your tempeh pieces to the marinade and toss to coat.
Slice your broccoli into tiny pieces. Toss in olive oil and salt.
Place your broccoli and tempeh onto your air fryer tray and air fry at 400°F for 10 minutes or bake at 425°F for 15-20 minutes. Observe the broccoli in the last few minutes to prevent it from burning.
Slice the kernels off of your cooled corn into a large salad bowl.
Add in your cooled pasta, edamame, air-fried broccoli, tempeh bacon, sliced red onion, and cilantro.
For the dressing, add in your vegan mayo, lemon juice, and Tajin.
Mix your salad well to combine and enjoy! Top with extra Tajin, if desired, for added taste.

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