Vegan Mexican Street Corn Salad
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!
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
- See blog post above for alternative cooking methods for corn.
- If you're not vegan, feel free to use regular mayonnaise and regular feta cheese.
- 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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