Vegan Mexican Street Corn Salad
This salad is a spoonable take on elote, the Mexican street corn dish, built from charred corn, vegan mayo, lime juice, chili powder, and fresh cilantro. It comes together in about 20 minutes and travels well, making it a practical pick for cookouts and potlucks. Cotija is replaced here with crumbled tofu or a salted vegan cheese.
Equipment
- Cast iron skillet or grill pan
- Large mixing bowl
- Chef's knife
- Cutting board
Ingredients
Salad Base
- 4 ears fresh corn husks removed, kernels sliced off
- 1 tablespoon extra virgin olive oil
- ½ cup red onion finely diced
- ½ cup fresh cilantro chopped
- 1 unit jalapeño seeded and minced (optional, adjust to preferred spice level)
Dressing
- ⅓ cup vegan mayonnaise store-bought or homemade
- 2 tablespoons fresh lime juice from about 1 lime
- 1 teaspoon maple syrup or agave nectar
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon sea salt or to taste
Optional Garnish
- ¼ cup vegan feta or cotija-style cheese crumbled (optional)
- 1 teaspoon lime zest to sprinkle as garnish
- 1 tablespoon chopped cilantro for garnish
Instructions
- Heat a cast iron skillet or grill pan over high heat. Add the olive oil, then the corn kernels. Sauté for 10–12 minutes until they begin to char and pop. Stir occasionally — you're aiming for a golden-brown, lightly blackened exterior.
- Transfer the charred corn to a large bowl and let it cool slightly (about 5 minutes).
- Add diced red onion, chopped cilantro, and jalapeño to the bowl with the corn. Toss to combine evenly.
- In a small bowl, whisk together the vegan mayo, lime juice, maple syrup, smoked paprika, chili powder, and salt until smooth and creamy.
- Pour the dressing over the corn mixture and toss thoroughly to coat. Adjust seasoning to taste.
- Transfer to a serving dish. Sprinkle with vegan feta (optional), lime zest, and extra cilantro for a bright and vibrant finish.
Notes
- For a smoky twist, grill the corn directly on the cob before slicing off the kernels. Smoked paprika complements this beautifully.
- Use vegan sour cream instead of mayo for a tangier variation.
- If avoiding spice, omit jalapeño or use a mild chili like poblano.
Nutrition
Calories: 270kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 8mgSodium: 526mgPotassium: 311mgFiber: 2gSugar: 8gVitamin A: 518IUVitamin C: 11mgCalcium: 58mgIron: 1mg
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