Description
This Mexican Street Corn Salad combines creamy plant-based cheese, smoky spices, and fresh crunchy vegetables for a vibrant and flavorful dish. Easy to prepare and perfect for brightening any meal, it offers bold tastes and textures inspired by the streets of Mexico.
Ingredients
Scale
Main Ingredients
- 3 cups fresh sweet corn kernels, charred or grilled
- 1/2 cup plant-based cheese, crumbled
- 1/3 cup plant-based mayonnaise (natural)
- 2 tablespoons lime juice
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic (natural) powder
- 1/2 cup chopped cilantro
- 1/3 cup diced red onion
- 1 minced jalapeño, seeds removed for less heat if desired
- Salt, to taste
- Black pepper, to taste
Optional Variations
- 1 avocado, diced (for extra creaminess)
- 1/2 cup grilled bell peppers or poblano, diced
- Chipotle powder, to taste (to increase smokiness and heat)
- 1/4 cup crumbled firm tofu (plant-based) as cheese substitute
- 1 tablespoon nutritional yeast (for cheesy notes)
- Fresh parsley or green onion, in place of cilantro
- Replace some mayonnaise with unsweetened plant-based yogurt (natural)
Instructions
- Prepare the Corn: Grill or char fresh corn on the cob by brushing each ear lightly with oil and cooking on a grill or skillet until kernels are golden brown and smoky. Let cool, then carefully cut the kernels off the cob into a large mixing bowl.
- Combine the Dressing: In a separate bowl, whisk together plant-based mayonnaise (natural), lime juice, vegetarian Worcestershire sauce (natural), smoked paprika, garlic (natural) powder, salt, and black pepper until smooth and well combined, creating a creamy, tangy, and subtly smoky dressing.
- Mix the Salad: Add diced red onion, minced jalapeño, chopped cilantro, and plant-based cheese to the bowl with the corn. Pour the dressing over the ingredients and toss thoroughly until every kernel is coated with the flavorful mixture.
- Taste and Adjust: Sample the salad and add additional salt, lime juice, or spices to your preference to achieve a perfectly balanced flavor.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become refreshingly cool.
Notes
- Use fresh, sweet corn for the best flavor, preferably in season.
- Char the corn well to enhance the salad with depth and smokiness.
- Do not skip lime juice as it balances the richness with bright acidity.
- Chop ingredients uniformly for consistent texture and taste.
- Letting the salad rest allows flavors to deepen and improves overall taste.
- Adjust jalapeño gradually to control the heat level to your liking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; best enjoyed within 24 hours for optimal texture.
- This salad is best served cold or at room temperature; no reheating needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican street corn salad, plant-based corn salad, grilled corn salad, smoky corn salad, vegan street corn, gluten-free corn salad
