Recipe + Photo by Katelyn Chisholm

Tangy, sweet, super flavorful! I love this recipe as a great side dish, appetizer, party snack, taco salad topper, etc.! The best part about it is that it is totally customizable based on your preferences! Below I have shared measurements that I prefer but if you like more spice, add more spice… not a tangy lime fan? Add less lime! Make it how you like it and enjoy!


  • 1 tablespoon extra-virgin olive oil
  • 16 oz fresh or frozen corn
  • ½ teaspoon of each of the following: garlic powder, dried oregano and sea salt
  • ¾ teaspoon of each of the following: smoked paprika, chili and cumin
  • Juice of 1 lime, divided
  • ½ cup of Sir Kensington’s Classic Vegan Mayo
  • ½ red bell pepper, diced
  • ½ small red onion, diced
  • Small handful of finely chopped cilantro
  • Optional add-in ideas: jalapeño, green onions, vegan cotija cheese


  • Heat olive oil in a large pan on medium high heat.
  • Add corn along with all spices and seasonings. Stir to evenly distribute.
  • Cook until slightly charred, 12-15 minutes, stirring occasionally.
  • While corn is cooking, mix juice of ½ lime with Sir Kensington’s Classic Vegan Mayo in a medium bowl to create a dressing.
  • Add red bell pepper and red onion to the dressing bowl.
  • Once the corn has charred, stir in other ½ of lime juice and scrape the pan to incorporate any charred bits into the corn mixture. Turn off the heat when the lime juice has evaporated.
  • Once the corn has cooled for a few minutes, add it to your dressing bowl and stir everything to combine.
  • Lastly, stir in most of your cilantro, saving a bit for garnish on top.
  • Allow to chill before serving.