Vegan Mexican Street Corn Salad
This Vegan Mexican Street Corn Salad is a fresh, creamy, and zesty elote-inspired side dish made with corn, avocado, lime, and vegan mayo. Easy, healthy, and perfect for summer cookouts!
Serve it with my Black Bean Sweet Potato Veggie Burgers!
Corn is finally in season! You guys, I look forward to making this recipe every single summer. This vegan mexican street corn salad is everything I want in a summer side: fresh, bright, and zesty.
It takes all the magic of classic elote and turns it into an easy, off-the-cob salad… no corn stuck in your teeth here! It’s perfect for cookouts, picnics, or a weeknight dinner side. Oh and the best part? No corn stuck in your teeth here!
Table of Contents
Why You’ll Love This Recipe
Corn season is one of my favorite times of year. It feels like summer in its purest form: sweet, juicy, and best enjoyed outdoors with something a little messy on the side (or in this case, not messy at all).
- Inspired by classic Mexican elote (street corn)
- Fresh, creamy, and zesty
- Vegan, dairy-free, and gluten-free friendly
- Perfect summer side dish for cookouts and picnics
- Easy to make in under 20 minutes
- Delicious served warm, chilled, or at room temperature
Lately, I’ve been adding it as a topping to my black bean veggie burgers. SO good.
Ingredients Needed
- Corn: Fresh corn on the cob is ideal for peak summer flavor. If you don’t have fresh corn, frozen corn works too. Try my vegan corn chowder next!
- Avocado: Adds a creamy texture, just like in my black bean corn salad.
- Scallions: Bring a fresh, slightly sharp bite that brightens the entire salad.
- Jalapeño: Adds a little heat. Adjust here based on your spice preference!
- Vegan feta: My favorite is from Follow Your Heart. If you’re not vegan, you can use regular feta.
- Vegan mayonnaise: Creates that classic creamy base. You can also use regular mayo if not vegan.
- Lime: Fresh lime juice + zest = signature street corn flavor.
- Spices: Smoked paprika, garlic powder, and salt build that classic elote-inspired flavor profile.
How to Make Vegan Mexican Street Corn Salad
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Step 1: Add frozen corn to a dry skillet over medium heat. See note below if using fresh corn.
- Step 2: Cook for 8-10 minutes, stirring occasionally, until the corn is warmed through and develops golden brown, slightly charred edges.
- Step 3: Add the vegan mayonnaise, lime juice and zest, smoked paprika, garlic powder, and salt to a small bowl.
- Step 4: Whisk the dressing until smooth and creamy.
- Step 5: Add the cooked corn, avocado, scallions, jalapeño, and vegan feta to a large bowl.
- Step 6: Pour over the dressing. Toss until everything is evenly coated. Serve immediately or chill before serving (personally, I love this salad chilled). Enjoy!
Alternative Ways to Cook the Corn
This recipe works with fresh, frozen, and canned corn, so you can adjust depending on what you have on hand.
- Fresh Corn: Gives the sweetest, juiciest results, especially in peak summer.
- Grill: Husk the corn, brush lightly with olive oil, and grill over medium-high heat for 10–12 minutes, turning every few minutes, until lightly charred.
- Boil: Add husked corn to boiling water and cook for 2–3 minutes until just tender. After, quickly sauté or grill the corn for that charred color and flavor.
- Frozen Corn: A great shortcut, and it still gets deliciously golden in a skillet.
- Saute: Add frozen corn to a dry skillet over medium heat. Cook for 8–10 minutes, stirring occasionally, until golden with slightly caramelized edges
- Canned Corn: The key with canned corn is removing excess moisture. The drier it is, the better it caramelizes and picks up that classic street corn flavor.
- Saute: Drain and rinse the canned corn well, then pat dry with a paper towel. Cook in a dry skillet over medium heat for 6–8 minutes, until golden with slightly caramelized edges
No matter which method you use, the goal is the same: sweet corn + a little char.
Megan’s Tips
- Get a little char on the corn: It adds such a delicious flavor!
- Adjust the spice: If you’re sensitive to spice, feel free to omit the jalapeño and sriracha. I can be quite sensitive to spice, and I don’t find this recipe to be super spicy.
- Add avocado at the very end: The avocado may start to brown, though the lime in the dressing delays it. Regardless, I usually wait to add it in until just before serving.
Make-Ahead and Storage
This salad is great for prepping ahead – especially for summer gatherings!
- Make-Ahead: You can make the corn, dressing, and chopped veggies one day in advance – just store them separately in the fridge. Add the avocado and toss everything together right before serving.
- Storing: Leftovers store well in an airtight container for 2–3 days.
What to Serve with Street Corn Salad
This salad is one of those “serve with everything” recipes. Here are my favorite ways to serve it:
- As a side for summer BBQs and cookouts
- With my Black Bean Sweet Potato Veggie Burgers
- Alongside a Chickpea Salad Sandwich
- Spoon it into Raw Vegan Tacos or Sweet Potato Burrito Bowls
- Serve it as a dip with tortilla chips (dangerously good)
FAQs
Store leftovers in an airtight container in the fridge for up to 2–3 days. The avocado actually holds up surprisingly well thanks to the lime dressing!
Yes! I recommend adding the avocado right before serving.
Once your corn is cooked and slightly cooled, stand the cob upright in a large, deep bowl so it catches all the kernels. Using a sharp knife, carefully slice downward along the sides to remove the kernels.
More Easy Summer Recipes
If you loved this vegan mexican street corn salad, try these recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Mexican Street Corn Salad
Ingredients
Corn Salad
- 4 ears fresh corn, or 12 oz bag frozen corn
- 3 scallions, diced
- 1 small jalapeño, diced
- 1 medium avocado, chopped
- ⅓ cup vegan feta cheese
Dressing
- 3 tablespoons vegan mayonnaise
- 1 lime, zested and juiced
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Cook the corn: Cook corn using your preferred method:Fresh corn: Grill, boil, or sauté until lightly charred and tender. Slice kernels off the cob.Frozen corn: Add the frozen corn to a dry skillet over medium heat. Cook for 8–10 minutes, until golden and slightly caramelized.
- Make the dressing: In a small bowl, whisk together vegan mayo, lime juice, lime zest, smoked paprika, garlic powder, and salt until smooth and creamy. Add a splash of water if needed to thin.
- Assemble the salad: In a large bowl, combine cooked corn, avocado, scallions, jalapeño, and vegan feta. Pour over the dressing and gently toss until evenly coated.
- Serve: Serve immediately as a side dish or use in tacos, burrito bowls, or alongside veggie burgers. Enjoy!
Notes
- Get a little char on the corn: It adds such a delicious flavor!
- Adjust the spice: If you’re sensitive to spice, feel free to omit the jalapeño and sriracha. I can be quite sensitive to spice, and I don’t find this recipe to be super spicy.
- Add avocado at the very end: The avocado will brown quickly once it’s mixed in. To avoid this, I wait to fold it in until just before serving.
One of my favorite simple, easy, and delicious appetizers!!
I’m so happy you love it, Emma! It’s one of my favorite ways to use summer corn.
This salad is my favorite! So fresh and yummy.
So happy you love it, Emma!
Love this salad
So happy you enjoyed it, Rosy 🙂