Vegan Mexican Street Corn Salad

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This Vegan Mexican Street Corn Salad is so flavorful and easy to prepare in 10 minutes. The perfect summer salad made with sweet corn, tomatoes, red bell pepper, red onion with a flavorful smoky homemade vegan chipotle ranch dressing. 

Vegan Mexican Street Corn Salad

Mexican street corn salad also called Esquites or Vasito De Elotes or ( little corn cups in English) is the salad version of the popular Mexican street corn, Check out my Vegan Mexican Street Corn. My vegan, dairy-free corn salad is addictive.

It is delicious served as a side dish, or as a topping for tacos, vegan carnitas, veggie burgers, or hot dogs. 

Vegan Mexican Street Corn Salad Ingredients

  • Corn Kernels
  • Olive Oil
  • Red Onion
  • Tomatoes
  • Red Bell Pepper
  • Vegan Mayo
  • Lemon or Lime
  • Garlic
  • Cumin
  • Smoked Paprika
  • Cayenne Pepper
  • Cilantro
  • Salt to taste

Ingredients for Mexican corn salad in a white bowl

How To Prepare Mexican Street Corn Salad?

  • Cut the corn kernels off the cob. Heat oil in a skillet, add corn kernels and cook until they char, stir constantly. You can substitute with 2 cans of corn rinsed and drained. Takes about 5 minutes, transfer the cooked corn to a bowl, and set aside.
  • Prepare the dressing, add mayo, lemon, cumin, smoked paprika, cayenne pepper in a bowl and whisk to combine, set aside.
  • Add red onion tomatoes, bell pepper, chipotle ranch dressing, to the corn and mix well to coat. 
  • Season with salt and garnish with cilantro. Serve immediately.
  • Store your leftover corn salad in an airtight container and keep refrigerated for about 3 days. 

Other Vegan Mexican Dishes To Prepare?

Close up view of Mexican corn salad in a beige speckled bowl on a blue and brown concrete background

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Nutrition

(Per serving)
  • Energy: 237 kcal / 991 kJ
  • Fat: 10 g
  • Protein: 6 g
  • Carbs: 37 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 5 min
  • Ready in: 25 min
For: 4 servings

Ingredients

Chipotle Ranch Dressing

Instructions

  1. Cut the corn kernels off the cob. Heat oil in a skillet, add corn kernels and cook until they char, stir constantly. You can substitute with 2 cans of corn rinsed and drained. Takes about 5 minutes, transfer the cooked corn to a bowl, and set aside.
  2. Prepare the dressing, add mayo, lemon, garlic, cumin, smoked paprika, cayenne pepper in a bowl and whisk to combine, set aside.
  3. Add red onion tomatoes, bell pepper, chipotle ranch dressing, to the corn and mix well to coat. 
  4. Season with salt and garnish with cilantro. Serve immediately.
  5. Store your leftover corn salad in an airtight container and keep refrigerated for about 3 days. 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Debi
    August 2, 2020

    Yummy! Amendments to recipe: parsley instead of cilantro fur those who don’t like c. Doubled garlic. Fresh lime juice instead of lemon. Added hickory smoke to dressing. May add to searing the corn next time.