Get ready to transform your ordinary meal into an extraordinary culinary adventure with this mouthwatering Vegan Mexican Street Corn Salad! Imagine the smoky, charred corn kernels mingling with zesty lime, creamy vegan mayo, and a sprinkle of chili powder that will transport you straight to the vibrant streets of Mexico. This recipe isn't just a salad; it's a flavor explosion that will have your friends and family begging for seconds – and it's completely plant-based!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn, grilled
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/4 cup vegan mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Start by preheating your grill to medium-high heat. If you don't have a grill, you can also use a grill pan on the stovetop.
- While the grill is heating up, prepare the corn. Remove the husks and silk from the ears of corn, making sure they are clean and ready for grilling.
- Once the grill is hot, place the ears of corn directly on the grill grates. Grill the corn for about 10 minutes, turning occasionally, until the kernels are tender and have nice char marks. Remove the corn from the grill and let it cool slightly.
- While the corn is cooling, prepare the other ingredients. Dice the red onion, halve the cherry tomatoes, and chop the cilantro. Place all these ingredients in a large mixing bowl.
- Once the corn has cooled enough to handle, cut the kernels off the cob and add them to the mixing bowl with the other ingredients.
- In a separate small bowl, whisk together the lime juice, vegan mayonnaise, chili powder, salt, and pepper until well combined. This will be your dressing.
- Pour the dressing over the corn and vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are well coated with the dressing.
- Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. You can serve it immediately or refrigerate it for a short time to chill.
- Serve the Vegan Mexican Street Corn Salad in bowls, garnished with additional cilantro if desired. Enjoy your refreshing and flavorful dish!
Tips
- Grill Game Strong: For the most authentic flavor, use a real grill. If you don't have one, a grill pan works perfectly – just ensure you get those beautiful char marks on the corn.
- Corn Cutting Hack: To easily cut corn kernels off the cob, stand the ear upright in a large bowl and use a sharp knife to slice downward. This catches all the kernels and prevents mess.
- Make It Ahead: This salad actually tastes even better after sitting for an hour, allowing the flavors to meld together. Perfect for meal prep or potlucks!
- Customize Your Heat: Adjust the chili powder to match your spice tolerance. Want more kick? Add a diced jalapeño or a dash of hot sauce.
- Fresh is Best: Use the freshest corn you can find – farmer's market corn during summer will make this dish truly spectacular.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
