Recipe by Katelyn Chisholm
Bold, Creamy, Tangy Mexican Inspired Street Corn Salad Bursting With Plant Powered Flavor
This Mexican inspired street corn salad is everything you love about classic elote, but tossed into a creamy, crave worthy bowl that is perfect for sharing. Sweet corn gets lightly charred, then folded into a zesty lime mayo dressing with warm spices, crunchy veggies, and fresh cilantro.
It works just as beautifully as a side dish as it does a taco topper, party snack, or spoon straight from the bowl situation. The flavors are bold but balanced, and the whole recipe is easy to tweak so it fits exactly how you like to eat.
Why You’ll Love This Recipe
- Creamy, tangy, smoky street corn flavor without the mess
- Easy to customize based on spice and citrus preferences
- Perfect as a side dish, topping, or party snack
- Made with simple, familiar plant based ingredients
Mexican Inspired Street Corn Salad
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegan
Description
A Creamy, Zesty Street Corn Remix Perfect for Any Occasion
This Mexican inspired street corn salad combines charred corn, limey vegan mayo, warm spices, and fresh veggies into a bold, creamy dish that works as a side, topping, or snack.
Ingredients
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1 tablespoon extra virgin olive oil
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16 oz fresh or frozen corn
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/2 teaspoon sea salt
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3/4 teaspoon smoked paprika
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3/4 teaspoon chili powder
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3/4 teaspoon ground cumin
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Juice of 1 lime, divided
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1/2 cup Sir Kensington’s Classic Vegan Mayo
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1/2 red bell pepper, diced
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1/2 small red onion, diced
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Small handful fresh cilantro, finely chopped
Optional add ins:
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Finely diced jalapeño
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Green onions
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Vegan cotija style cheese
Instructions
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Heat olive oil in a large pan over medium high heat.
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Add the corn along with garlic powder, oregano, salt, smoked paprika, chili powder, and cumin. Stir to evenly coat.
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Cook for 12 to 15 minutes, stirring occasionally, until the corn is lightly charred.
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While the corn cooks, mix the juice of half the lime with the vegan mayo in a medium bowl to create the dressing.
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Add the diced red bell pepper and red onion to the dressing and stir to combine.
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Once the corn is charred, add the remaining lime juice to the pan and scrape up any charred bits. Cook just until the liquid evaporates, then remove from heat.
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Let the corn cool for a few minutes, then add it to the dressing bowl and stir until fully combined.
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Fold in most of the cilantro, reserving a small amount for garnish.
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Chill before serving and garnish with remaining cilantro and any optional toppings.
Notes
Serve as a side with tacos, burrito bowls, or grilled veggies.
Use as a topping for taco salads, nachos, or tostadas.
Add avocado or black beans to turn it into a heartier salad.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads & Sides
- Method: Stovetop
- Cuisine: Mexican Inspired, Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
