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Few dishes capture the vibrant essence of Mexican street food like Esquites, the off-the-cob version of Elote. Traditionally, this dish features grilled corn kernels mixed with creamy mayonnaise, tangy lime juice, chili powder, and crumbled cheese.
Our vegan adaptation maintains all the bold flavors and textures, replacing dairy ingredients with plant-based alternatives to create a dish that’s both indulgent and compassionate.
This Vegan Mexican Street Corn Salad is a celebration of summer’s bounty, combining sweet corn, crisp bell peppers, creamy avocado, and zesty lime in a harmonious medley. Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving a flavorful side dish, this salad is sure to impress.
Why Make This Vegan Mexican Street Corn Salad?
1. Bursting with Flavor
The combination of smoky grilled corn, spicy jalapeños, tangy lime juice, and creamy vegan mayo creates a symphony of flavors that dance on your palate.
2. Nutrient-Rich Ingredients
Packed with fiber, vitamins, and healthy fats from ingredients like corn, avocado, and bell peppers, this salad is as nourishing as it is delicious.
3. Quick and Easy Preparation
With minimal cooking required, this salad comes together in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
4. Versatile and Customizable
Serve it as a side dish, a topping for tacos, or even as a dip with tortilla chips. The possibilities are endless!
Craving more quick and flavorful vegan dishes? The Plant-Based Cookbook – 200 Vegan Recipes offers a plethora of easy-to-follow recipes that don’t compromise on taste.
Ingredients List
Main Ingredients:
4 cups corn kernels (fresh grilled, roasted, or canned)
1 red bell pepper, diced
1 green bell pepper or 1 jalapeño, finely chopped
½ red onion, finely chopped
1 avocado, cubed
¼ cup fresh cilantro leaves, chopped
¼ cup vegan feta cheese or crumbled vegan cotija
Lime wedges, for garnish
Dressing:
⅓ cup vegan mayonnaise or vegan crema
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon chili powder or Tajín seasoning
Salt and pepper, to taste
Want to explore more vibrant vegan salads? Dive into the Plant-Based Cookbook – 200 Vegan Recipes for a diverse collection of salads that are as satisfying as they are wholesome.
Step-by-Step Instructions
1. Prepare the Corn
If using fresh corn, grill or roast the ears until slightly charred. Allow to cool, then slice the kernels off the cob.
For canned corn, drain and rinse thoroughly.
2. Mix the Vegetables
In a large bowl, combine the corn kernels, diced red and green bell peppers (or jalapeño), chopped red onion, cubed avocado, and chopped cilantro.
3. Prepare the Dressing
In a separate bowl, whisk together the vegan mayonnaise, lime juice, minced garlic, chili powder or Tajín, salt, and pepper until smooth.
4. Combine and Toss
Pour the dressing over the corn mixture and toss gently to ensure all ingredients are well-coated.
5. Add Vegan Cheese
Fold in the crumbled vegan feta or cotija cheese.
6. Garnish and Serve
Transfer the salad to a serving dish, garnish with lime wedges, and sprinkle additional chili powder or Tajín on top if desired.
Similar instructions are available for you to follow!
Looking for more step-by-step vegan recipes? The Plant-Based Cookbook – 200 Vegan Recipes provides detailed instructions to help you create mouthwatering dishes with ease.
Tips and Substitutions
Corn Alternatives: If fresh corn isn’t available, frozen corn can be used. Simply thaw and sauté in a skillet until slightly browned.
Spice Level: Adjust the heat by using more or less jalapeño, or substitute with milder peppers like poblano.
Creaminess: For a tangier dressing, mix vegan sour cream with the mayonnaise.
Cheese Options: Nutritional yeast can be used as a cheese substitute for a nutty flavor.
Recipe Variations
Spicy Kick: Add a dash of hot sauce or diced serrano peppers for extra heat.
Protein Boost: Incorporate black beans or grilled tofu cubes to make it a hearty main dish.
Grain Addition: Mix in cooked quinoa or brown rice for added texture and nutrition.
Herb Twist: Experiment with fresh herbs like basil or mint for a unique flavor profile.
Interested in creative vegan meal ideas? Explore the Plant-Based Cookbook – 200 Vegan Recipes for innovative takes on classic dishes.
Nutritional Information (Per Serving)
Calories: Approximately 250
Protein: 5g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Sugar: 5g
Sodium: 300mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Storage and Serving Suggestions
Storage:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avoid Freezing: Due to the fresh ingredients, freezing is not recommended as it may alter the texture.
Serving Suggestions:
Taco Filling: Use as a flavorful filling for tacos or burritos.
Dip: Serve with tortilla chips as a zesty dip.
Salad Topper: Spoon over mixed greens for a hearty salad.
Side Dish: Pair with grilled vegetables or plant-based proteins for a complete meal.
Looking for more serving ideas? The Plant-Based Cookbook – 200 Vegan Recipes offers creative suggestions to elevate your meals.
Common Questions
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad up to a day in advance. For best results, add the avocado and vegan cheese just before serving to maintain freshness.
Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just ensure that any store-bought products, like vegan mayonnaise or cheese, are certified gluten-free.
Q: Can I use frozen corn?
A: Absolutely. Thaw the corn and sauté it in a skillet until slightly browned to enhance the flavor.
This Vegan Mexican Street Corn Salad is a testament to how plant-based cooking can be both flavorful and satisfying. With its vibrant colors and bold flavors, it’s sure to become a staple in your recipe collection.
Ready to explore more delicious vegan recipes? Get your copy of the Plant-Based Cookbook – 200 Vegan Recipes today and embark on a culinary adventure filled with wholesome and tasty dishes.
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