This vegan Mexican street corn salad is one of my favorite summer sides. Fresh, bright, zesty & creamy. All the delights of elote in salad form – it’s easy to make and sure to please!

Table of Contents

Corn is in season and it’s honestly something I look forward to every summer, especially when I’m making this vegan Mexican street corn salad. This recipe is inspired by elote which is a Mexican delight featuring grilled corn topped with mayonnaise, chili powder, lime, and cheese. This recipe is basically an off-the-cob version of elote made vegan and with a few twists.

This bright and fresh recipe is the perfect side dish for serving on a warm summer night. It uses in-season summer corn, creamy avocado and zesty lime. It’s also a great option for cookouts and picnics! It’s dairy-free, vegan, gluten-free and beyond delicious.

Vegan Mexican Street Corn Salad Ingredients

  • Corn – fresh corn on the cob is the best! If you don’t have access to fresh corn, you can use frozen corn and sauté in a pan until it’s slightly browned.
  • Avocado – adds creaminess and compliments the corn perfectly.
  • Scallions – adds a sharp contrast of flavor that works so well in this dish.
  • Jalapeño – to spice it up.
  • Vegan feta cheese – my favorite vegan feta cheese is from Follow Your Heart. If you’re not vegan, you can use dairy feta cheese.
  • Vegan mayonnaise – this is used in the dressing to add creaminess to the salad. If you’re not vegan, you can use dairy mayonnaise.
  • Lime juice and zest – adds a bright and zesty flavor.
  • Sriracha – adds a bit of heat (not too much though)
  • Smoked paprika, garlic powder, and salt – the seasonings and spices we will use to create that elote flavor.

How to Make Vegan Mexican Street Corn Salad

  1. Cook the corn. There’s a few ways you can prep the corn: grill, boil, or saute. If grilling the corn, husk the corn and preheat your grill to medium-high heat. Brush the corn with olive oil and grill for about 3 minutes per side. If boiling, husk the corn and add to boiling water for 3 minutes. Then, grill or saute in a pan to get those brown marks. If using frozen corn, place in a skillet over medium heat and saute until slightly browned.
  2. Make the dressing. Mix together the vegan mayo, lime juice and zest, sriracha, smoked paprika, garlic powder, and salt in a small bowl.
  3. Assemble the salad. Cut the corn kernels off the cob and add to a bowl along with the avocado, scallions, jalapeño, and vegan feta cheese. Pour in the dressing and toss to combine. Enjoy!

Pro-tip: if you’re making this ahead of time, wait to add the avocado until you’re just about to serve it, otherwise the avocado will likely turn brown.

Serving Suggestions

This salad is all about celebrating in-season summer corn, so it’s great for serving on warm summer nights or bringing to picnics or cookouts. You can enjoy this recipe on it’s own (you can add some black beans for protein), use it as a dip with tortilla chips, or use it as a topping for tacos / burritos / burrito bowls.

This vegan Mexican street corn salad is a great side dish alongside black bean veggie burgers, a chickpea salad sandwich, or as a topping on black bean tacos.

More Summer Recipes

5 from 3 ratings

Vegan Mexican Street Corn Salad

Megan Murphy
Yield: 4 servings
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
This vegan Mexican street corn salad is one of my favorite summer sides. Fresh, bright, zesty & creamy. All the delights of elote in salad form, it's easy to make and sure to please!
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Ingredients
 

Corn Salad

  • 4 ears fresh corn, husked
  • 3 scallions , diced
  • 1 jalapeño, diced
  • 1 medium avocado, diced
  • ⅓ cup vegan feta cheese

Dressing

  • 3 tablespoons vegan mayonnaise
  • 1 lime, zested and juiced
  • 1 teaspoon sriracha
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt

Instructions
 

  • Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside. (See blog post above for alternative cooking methods for corn)
  • Make the dressing by mixing together all of the dressing ingredients in a small bowl.
  • Cut the corn kernels off the cob and add to a large bowl along with the scallions, jalapeño, avocado and vegan feta cheese. Pour in the dressing, then toss everything together. Serve!

Notes

  1. See blog post above for alternative cooking methods for corn. 
  2. If you’re not vegan, feel free to use regular mayonnaise and regular feta cheese. 
  3. Remove the seeds from the jalapeño, as that is the spiciest part! If you’re sensitive to spice, you can reduce the amount of jalapeño. 
Calories: 235kcal, Carbohydrates: 25g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Sodium: 459mg, Potassium: 542mg, Fiber: 6g, Sugar: 7g, Vitamin A: 467IU, Vitamin C: 19mg, Calcium: 21mg, Iron: 1mg
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