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Mexican Street Corn Salad (Vegan)

Sweet, zesty, and fresh corn salad inspired by elote, or esquites. A perfect side for your summertime BBQ.
5 from 1 vote
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Author: Sarah Sullivan

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Ingredients

  • 4 ears sweet corn husks removed
  • 1-2 jalapeños or 1 small red bell pepper, whole
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon fresh lime juice from about 1 lime
  • 1 teaspoon chili powder
  • 1/4 cup finely diced red onion or sliced scallions (green parts only)
  • 1 clove garlic minced (optional)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crumbled vegan feta we like Violife or Follow Your Heart
  • salt and pepper to taste

Instructions

Char the corn

  • Preheat grill to 400°F and clean the grill grates.
  • Place the shucked ears of corn directly on the grates and cook until charred on one side (about 2-3 minutes). Rotate and repeat twice more until the corn is lightly charred on all sides. Set aside.
  • Allow the corn to cool slightly while you make the dressing.

Make the Street Corn Salad

  • Now that the corn has cooled enough to touch, slice the kernels off of the cob. An easy way to do this is to place a small bowl or mug upside-down inside of a larger bowl. Balance the ear of corn vertically on the small bowl, then slice the kernels off with a sharp knife. The kernels will fall right into the larger bowl without making a mess on your counter. Add the corn into the mixing bowl with the dressing.
  • Stir to combine all of the salad ingredients. Give it a taste and adjust to your preferences: add more salt as needed, more lime juice for acidity, and more onion if you like extra pungency.
  • The salad can be served while still slightly warm, or it can be refrigerated for about 2 hours and served chilled. It can be enjoyed as a side salad or as a dip for corn tortilla chips!
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.