Vegan Mexican Street Corn Salad That's Bursting with Flavor

Enjoy a vibrant Vegan Mexican Street Corn Salad, a gluten-free dish celebrating summer with sweet corn, creamy dressing, and zesty lime.

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Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings: 6 servings

Course: Salads

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 ears Fresh Corn on the Cob Grill for charred flavor.
½ cup Egg-Free Mayo Substitute with cashew cream if desired.
2 tablespoons Lime Juice Freshly squeezed preferred.
¼ cup Cilantro Chopped, can substitute with parsley.

For the Seasoning

1 teaspoon Chili Powder Adjust according to preference.
½ teaspoon Smoked Paprika Optional for smoky flavor.
to taste Salt
to taste Pepper

Equipment

Grill
Mixing bowl
Spatula

Method

Step-by-Step Instructions

Preheat your grill to medium-high heat, about 400°F (200°C). Grill the corn for approximately 10–15 minutes, turning occasionally, until charred. Remove and let cool before slicing kernels into a bowl.
In a mixing bowl, combine egg-free mayo, lime juice, chopped cilantro, chili powder, smoked paprika, salt, and pepper. Whisk until smooth.
Pour the creamy dressing over the grilled corn in the bowl and toss gently until every kernel is coated.
Cover and chill the salad in the refrigerator for at least 30 minutes before serving. Enjoy it cold or at room temperature.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Perfect for picnics or potlucks. Consider adding diced bell peppers or jalapeños for extra flavor.

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