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!
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.
Serving: 1 serving, Calories: 251kcal, Carbohydrates: 26g, Protein: 7g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 548mg, Potassium: 541mg, Fiber: 6g, Sugar: 7g, Vitamin A: 465IU, Vitamin C: 18mg, Calcium: 21mg, Iron: 1mg
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