Description
Mexican Street Corn Salad is a vibrant, fresh, and flavorful plant-based dish bursting with smoky grilled corn, creamy plant-based cheese, and zesty lime dressing. Perfect as a side, salad, or taco filling, this colorful salad is easy to prepare and ideal for any summer meal, offering bold and versatile flavors that everyone will love.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (grilled or roasted)
- 2 tablespoons lime juice (natural)
- 3 tablespoons plant-based mayonnaise (natural, full-fat recommended)
- 1/2 cup crumbled plant-based cheese
- 1/4 cup chopped cilantro
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon smoked paprika
- 1 jalapeño or fresh chili, finely chopped (optional)
- 2 green onions, chopped
- Salt and black pepper to taste
Optional Variations
- 1/2 avocado, diced
- 1/2 cup roasted red pepper strips
- 1/2 cup cooked black beans
- 3 tablespoons vegan sour cream (natural) as mayonnaise substitute
- Fresh parsley or mint as herb substitute for cilantro
Instructions
- Grill the Corn: Begin by grilling or roasting fresh corn until lightly charred and smoky to develop the deep flavor essential for this salad.
- Cut Corn Off the Cob: Once cooled slightly, carefully slice the kernels off the cob, making sure to collect all the smoky pieces, and place them in a large mixing bowl.
- Prepare the Dressing: In a separate small bowl, whisk together plant-based mayonnaise (natural), lime juice (natural), vegetarian Worcestershire sauce (natural), smoked paprika, salt, and black pepper until smooth and flavorful.
- Mix Everything Together: Pour the dressing over the warm corn kernels and add chopped cilantro, green onions, and crumbled plant-based cheese. Toss gently but thoroughly to coat every kernel with the creamy, zesty mixture.
- Taste and Adjust: Taste the salad and add additional salt, pepper, or lime juice as needed. If preferred, stir in finely chopped jalapeño or fresh chili for some heat.
Notes
- Use fresh, sweet corn for the best flavor and texture.
- Grill corn until just lightly blackened to maintain smoky flavor without bitterness.
- This salad can be served warm or chilled.
- Adjust lime juice and spices gradually to suit your taste preferences.
- Use full-fat plant-based mayonnaise (natural) for richest creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing to maintain the salad’s texture and quality.
- Reheat gently in a skillet over low heat if serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican Street Corn Salad, plant-based, vegan, grilled corn salad, summer salad, smoky corn, creamy salad
