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overlay of mexican corn salad in a beige speckled bowl on a blue and brown concrete background with a beige napkin and lemons in bowl

Vegan Mexican Street Corn Salad

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. 
5 from 2 votes
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Course: Salad
Cuisine: Mexican
Keyword: vegan Mexican corn salad
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 servings
Calories: 251kcal

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

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.

Nutrition

Calories: 251kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 127mg | Potassium: 407mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1001IU | Vitamin C: 37mg | Calcium: 17mg | Iron: 1mg