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
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?
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Vegan Mexican Street Corn Salad
Equipment
Ingredients
- 4 fresh corn or 2 cans
- 1 tablespoon olive oil
- 1/2 cup red onions chopped
- 1 cup cherry tomatoes cut into halves
- 1/2 red bell pepper diced
- 1/4 cup cilantro chopped
Chipotle Ranch Dressing
- 1/3 cup vegan mayo
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Cayenne pepper
- Salt to taste
Instructions
- 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, garlic, 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.
This recipe was a huge hit! I and served for a retirement party at my office. It was devoured and I had multiple request for the recipe!
That’s so awesome, thank you for your feedback. I really appreciate it. Will share it with a reader.
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.
Debi, I’m happy you enjoyed it. Thank you for sharing your feedback and adjustment with us