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Vegan Mexican Street Corn Salad Recipe

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★★★★★

4.6 from 105 reviews

A vibrant and creamy vegan Mexican street corn salad featuring sweet boiled corn kernels mixed with crisp bell pepper, red onion, jalapeño, and fresh cilantro, tossed in a zesty blend of vegan mayonnaise, vegan feta cheese, lime juice, and spices. Perfect as a flavorful side dish served warm or chilled, capturing the essence of traditional Mexican street corn in a dairy-free, plant-based version.

Ingredients

Scale

Corn and Vegetables

  • 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)

Dressing and Seasonings

  • 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)

Instructions

  1. Boil the Corn: Place the ears of corn in a pot of boiling water and cook for 3 minutes only to maintain a crisp, sweet texture. Remove and let cool enough to handle.
  2. Cut Corn Kernels: Once cooled, carefully cut the kernels off the cobs and transfer them to a large salad bowl.
  3. Combine Ingredients: Add the diced red bell pepper, red onion, jalapeño, vegan mayonnaise, vegan feta cheese, chopped cilantro, lime juice, distilled white vinegar, chili powder, cumin, salt, and black pepper to the bowl with the corn.
  4. Toss the Salad: Mix all ingredients thoroughly to ensure the dressing evenly coats the vegetables and corn kernels.
  5. Serve and Garnish: Sprinkle Tajin seasoning over the top of the salad before serving. Serve warm immediately or cover and chill in the refrigerator for a refreshing cold option. Add hot sauce at the table for extra spice if desired.

Notes

  • Adjust jalapeño quantity and seeds depending on your heat preference.
  • For extra creaminess, substitute vegan mayonnaise with vegan sour cream.
  • Using fresh lime juice is key for brightness in flavor.
  • This salad can be served as a side or a light main dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Vegan Mexican Street Corn Salad, Mexican street corn, Elote salad, Vegan side dish, Dairy-free salad, Corn salad, Plant-based Mexican recipe

Find it online: https://lucabites.com/vegan-mexican-street-corn-salad-recipe/