Mexican street corn salad is a creamy, slightly spicy grilled corn salad loaded with vegetables. Every bite is filled with grilled sweet marinated corn and crunchy vegetables. Make Mexican corn salad ahead of time; it’s the perfect side dish for a barbeque or picnic.
Ingredients
- ▢4 corn on the cob shucked
- ▢¼ cup fresh lime juice
- ▢¼ cup fresh cilantro chopped
- ▢A few dashes of hot sauce I used Cholula
- ▢3 cloves garlic minced
- ▢½ cup vegan sour cream substitute white beans or silken tofu for cashews for a nut-free option
- ▢½ cup vegan parmesan cheese substitute nutritional yeast
- ▢1 jalapeño deveined and deseeded, diced
- ▢½ red onion diced
- ▢½ cup cilantro chopped
- ▢½ cup red bell pepper chopped
- ▢2 cloves garlic minced
- ▢2 limes juiced
Instructions
- Combine lime juice, cilantro, hot sauce, and minced garlic in a large ziplock bag.
- Shuck corn and add to the ziplock bag.
- Refrigerate overnight or for a few hours.
Vegan Mexican Street Corn Salad
- Once the corn is marinated, prepare the grill by preheating it to 500 degrees.
- Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out.
- On the other hand, taking the husks off also gives the ears of corn beautiful charred grill marks.
- Place the corn on a hot grill because you don’t want the grill to heat up while the corn is on the grill.
- If you don’t have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill.
- Then, cover the grill, occasionally turning the corn for about 15 minutes, rotating to ensure all sides of the corn are grilled.
- Remove the corn from the grill, cool it before cutting it from the cobs, and place it in a bowl.
- Add vegan sour cream, vegan parmesan, and diced vegetables and cilantro.
- Stir and cover until ready to serve.
Notes
- When cutting jalapenos, always wear gloves to avoid burning your skin or eyes.
- Use a bundt pan, place the corn on the cob in the center, and cut it down. The corn falls into the pan without making a mess.
- Silicone grill mats help to guard fresh vegetables against grilling directly on the grates.
- Marinate corn overnight for deeper flavor.
- Choose organic corn on the cob when possible.
- Skip the jalapenos for a more mild corn salad.
- Substitute silken tofu or white beans when making the vegan sour cream for less fat or a nut-free vegan sour cream.
Nutrition
Serving: 12gCalories: 79kcalCarbohydrates: 11gProtein: 3gFat: 1gPolyunsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 3mgSodium: 120mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 371IUVitamin C: 17mgCalcium: 59mgIron: 0.3mg