Dessert

Vegan Mexican Street Corn Salad Recipe

Name: Vegan Mexican Street Corn Salad Recipe
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 large ears of corn, husks removed; 1/2 red bell pepper, diced; 1/3 cup red onion, diced; 1 jalapeño, diced (adjust for desired heat); 1/3 cup vegan mayonnaise; 1/3 cup vegan feta cheese, crumbled (homemade or store-bought like Violife); 1/3 cup chopped cilantro; 3 tablespoons lime juice; 1 tablespoon distilled white vinegar; 1/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; Pinch of black pepper; 1 teaspoon Tajin seasoning (for sprinkling on top)

Byluca Carter November 7, 2025November 7, 2025

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Introduction

This Vegan Mexican Street Corn Salad is a fresh and flavorful twist on the classic elote. Ready in just 15 minutes, it combines sweet corn with tangy vegan feta, zesty lime, and a hint of smoky spices for a perfect summer side dish.

A rustic brown bowl sits on a white marbled surface, filled with a colorful corn salad. The salad has yellow corn pieces mixed with small bits of red bell pepper, finely chopped green herbs, and white creamy dressing coating the ingredients evenly. A silver spoon rests inside the bowl on the right side, partially buried in the salad. The texture appears fresh and slightly chunky with visible kernels and diced vegetables, creating a vibrant and inviting look. The edge of the bowl is thick and slightly worn, giving a cozy, homemade feel to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large ears of corn, husks removed
1/2 red bell pepper, diced

1/3 cup red onion, diced
1 jalapeño, diced (adjust heat to preference)

1/3 cup vegan mayonnaise
1/3 cup vegan feta cheese, crumbled (homemade or store-bought, Violife works well)

1/3 cup chopped cilantro
3 tablespoons lime juice
1 tablespoon distilled white vinegar

1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt

Pinch of black pepper
1 teaspoon Tajin (for sprinkling on top when serving)

Instructions

Step 1: Boil the corn for 3 minutes. Do not overcook. Once cool enough to handle, carefully cut the kernels off the cobs and place them in a large salad bowl.

Step 2: Add the diced red bell pepper, red onion, and jalapeño to the bowl with the corn.
Step 3: Stir in the vegan mayonnaise, crumbled vegan feta, chopped cilantro, lime juice, distilled white vinegar, chili powder, cumin, salt, and black pepper.
Step 4: Toss all ingredients together until well combined.

Step 5: Sprinkle Tajin on top before serving for an extra layer of flavor.
Step 6: Serve warm or cover and chill in the refrigerator before serving. Both ways are delicious; chilling helps the flavors meld.

Tips & Variations

For less heat, remove seeds from the jalapeño before dicing or omit it entirely.

Swap vegan feta for crumbled firm tofu seasoned with lemon juice and nutritional yeast if you prefer.
Add a dash of your favorite hot sauce when serving for extra spice.
Grill the corn instead of boiling for a smoky flavor.

Double the recipe for larger gatherings.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes great chilled but can be brought to room temperature before serving if preferred. Stir well before serving, as the dressing may settle.