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–+ servings
Vegan Mexican Street Corn Salad

Vegan Mexican Street Corn Salad: A Fresh Summer Delight

A refreshing Vegan Mexican Street Corn Salad that captures the essence of summer with vibrant flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Fresh Corn on the Cob Frozen corn can be used for convenience.
  • 1/2 cup Vegan Mayo Opt for allergy-friendly varieties.
  • 1/4 cup Cilantro Can be swapped with parsley if desired.
  • 2 tablespoons Lime Juice Fresh lime is best.
  • 1 teaspoon Chili Powder Smoked paprika can enhance the flavor.
  • 1/2 teaspoon Salt Adjust to personal preference.
For Serving
  • 2 cups Tortilla Chips For scooping and added crunch.
  • 1 cup Diced Avocado Optional for creaminess.

Equipment

  • grill
  • Mixing Bowl
  • Sharp knife

Method
 

Preparation Steps
  1. Preheat your grill to medium-high heat. Grill the corn on the cob for about 10–12 minutes, turning until lightly charred.
  2. Remove the corn from the grill and let cool for 5 minutes. Slice the kernels off the cob into a bowl.
  3. In a separate mixing bowl, combine vegan mayo, lime juice, chili powder, and salt. Whisk until smooth.
  4. Combine the sliced corn kernels with the dressing in a large bowl. Toss to coat and fold in chopped cilantro.
  5. Cover and chill the salad for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 5mg

Notes

This salad is allergy-friendly and perfect for summer gatherings. Can be served in individual cups for easy sharing.

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