Description
Mexican Street Corn Salad is a bright, fresh, and flavorful dish featuring smoky roasted corn, creamy plant-based cheese, zesty lime juice, and a tangy splash of apple cider vinegar. This vibrant salad balances textures and flavors perfectly, making it an ideal side for grilled foods or a refreshing snack on warm days.
Ingredients
Scale
Corn and Vegetables
- 2 cups fresh or frozen corn kernels, roasted
- 1/4 cup fresh cilantro, chopped
- Optional: finely chopped jalapeño or dash of cayenne (for spicy kick)
- Optional: grilled bell peppers or zucchini (for grilled veggie mix)
Dressing
- 1/3 cup plant-based mayonnaise (natural)
- 2 tablespoons lime juice (fresh)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 clove garlic, minced (natural)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (smoky spices)
- 1/2 teaspoon chili powder (smoky spices)
Cheese and Garnishes
- 1/2 cup plant-based cheese, crumbled
- Optional: toasted pumpkin seeds or chopped almonds (for nutty twist)
- Optional: extra crumbled plant-based cheese for garnish
- Optional: dusting of smoked paprika for garnish
Instructions
- Roast the Corn: Begin by roasting fresh or frozen corn kernels in a hot skillet or on the grill until they develop a smoky, golden char. This step infuses the salad with its signature flavor.
- Prepare the Creamy Dressing: In a bowl, whisk together plant-based mayonnaise (natural), lime juice, apple cider vinegar, vegetarian Worcestershire sauce (natural), minced garlic (natural), paprika, chili powder, and a pinch of salt and pepper to create a luscious, tangy dressing.
- Combine Corn and Dressing: Once the corn is roasted and cool enough to handle, mix it into the dressing. Stir gently to evenly coat the kernels without breaking them apart.
- Add Cheese and Herbs: Fold in crumbled plant-based cheese and freshly chopped cilantro. These ingredients provide creaminess and a burst of herbal freshness that brightens the salad.
- Season and Serve: Taste the salad and adjust seasoning with more salt, pepper, or lime juice as needed. Serve chilled or at room temperature for the best flavor experience. Garnish with extra plant-based cheese, chopped cilantro, and a dusting of smoked paprika if desired.
Notes
- Roast corn for maximum smoky flavor.
- Use fresh lime juice for the brightest taste.
- Let the salad chill before serving to meld flavors.
- Adjust chili powder and paprika to control spice level.
- Stir gently to keep corn kernels intact and prevent mushiness.
- Keep leftovers refrigerated in an airtight container for up to 3 days.
- The salad does not freeze well; consume fresh or within a few days.
- For warm serving, gently heat on low in a skillet without breaking textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican street corn salad, plant-based corn salad, smoky corn salad, vegan side dish, fresh corn salad
