Mexican Street Corn Salad (Vegan)
Vegan street corn salad features charred corn tossed in a smoky, creamy dressing. The perfect 15-minute summer side dish for a crowd!
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Ingredients
- 4 ears sweet corn husks removed
- 1/4 cup vegan mayonnaise
- 1/4 cup nondairy sour cream or unsweetened yogurt or just use more mayo
- 2 tablespoons fresh lime juice about 1 small lime
- 1 ½ teaspoons chili powder
- 1-2 jalapeños finely diced, or sub half a bell pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup minced red onion or sliced scallions (green parts only)
- 1 clove garlic minced
- 1/2 cup crumbled vegan feta
- salt and pepper to taste
Instructions
Char the corn (Stovetop option)
- Slice the kernels off the corn cobs. Preheat a skillet over medium-high heat. (Cast iron works great for this.) You can use a dry pan or, optionally, add a little plant-based butter. Add the corn kernels and let them to cook 2-3 minutes undisturbed until lightly charred. (The corn will pop, so be careful!) Stir and repeat until evenly charred. Remove from heat and allow to cool while you prep your other ingredients.
Char the corn (Grill option)
- Preheat grill to 400°F and clean the grill grates.
- Place the whole shucked ears of corn directly on the grates and cook until charred on one side (about 2-3 minutes). Rotate and repeat until the corn is lightly charred on all sides. Allow to cool and the slice the kernels off the cob.
Make the Street Corn Salad
- In a large mixing bowl, combine vegan mayo and vegan yogurt (or sour cream), lime juice, chili powder, diced jalapeños, chopped cilantro, red onion, and minced garlic. Then add in the toasted corn kernels and stir to combine.
- I prefer to add the vegan feta crumbles just before serving. (They can start to melt into the dressing if added too early.) After stirring in the cheese, taste and add more salt, pepper, or lime juice to taste.
- Before serving, garnish with extra feta crumbles, cilantro, and an extra sprinkle of chili powder. The salad can be served while still slightly warm, or it can be refrigerated and served chilled. Enjoy as a side salad or as a dip for corn tortilla chips!
Notes
A tip for slicing corn: 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 from top to bottom. The kernels will fall right into the larger bowl without making a mess on your counter.
Sub canned corn: Make sure to drain the corn completely and pat it dry with a clean kitchen towel. Use the stovetop method to char the kernels before adding to the salad.
Sub frozen corn: No need to thaw the corn first. Use the stovetop method to char the kernels, but bump the heat up to high to help the kernels char.
Red onion tip: To mellow out the raw flavor, soak the minced onion in ice water for about 10 minutes. Drain through a mesh sieve and shake off the extra water before adding to the salad.
Roasted jalapeño: If you are grilling the corn, you can also pop the whole jalapeños on the grill and char them. After they come off the grill, place them in a small bowl and cover with a plate to let them steam with the residual heat. Once cooled, peel off the blackened skin and dice. They'll have a nice roasted, smoky flavor.
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