Description
This Vegan Mexican Street Corn Salad is a creamy, tangy, and flavorful side dish made with grilled corn, lime, cilantro, and dairy-free ingredients.
Ingredients
- 5 to 6 ears corn (about 5 cups kernels)
- 1/2 cup vegan mayo
- 1 to 2 tbsp nutritional yeast
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1/4 cup chopped cilantro
- 1/2 to 1 tsp chili powder
- 1/4 to 1/2 tsp black pepper
- Salt to taste
- Smoked or sweet paprika (optional)
Instructions
- Remove corn husks and lightly brush corn with oil.
- Grill corn for 10–15 minutes, turning occasionally until lightly charred.
- Allow corn to cool slightly, then cut kernels from the cobs.
- Place kernels in a large bowl.
- Add vegan mayo, nutritional yeast, lime juice, and lime zest. Mix well.
- Stir in cilantro, chili powder, black pepper, and salt.
- Toss until evenly coated.
- Garnish with extra chili powder, paprika, cilantro, and lime slices.
- Serve warm or chilled.
Notes
- Adjust chili powder to your preferred spice level.
- Can be served warm, cold, or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Grill, No-Cook
- Cuisine: Mexican