Recipe + photo by Caitlin Chisholm
Tangy, sweet, super aromatic! I love this recipe as a great side dish, appetizer, party snack, taco salad topper, etc.! The best part about it is that it is completely customizable based on your preferences! Below I’ve shared the measurements I like, but if you like more spice, add more spice… Not a fan of a tangy lime? Add less lime! If you like it and enjoy!
Materials
- 1 tablespoon extra virgin olive oil
- 16 ounces fresh or frozen corn
- ½ teaspoon each of the following: garlic powder, dried oregano, and sea salt
- ¾ teaspoon each of the following: smoked paprika, chili, and cumin
- Juice of 1 lime, divided
- ½ cup Sir Kensington’s Classic Vegan Mayo
- ½ red bell pepper, chopped
- ½ small red onion, chopped
- Small handful of finely chopped coriander leaves
- Optional add-in ideas: jalapeño, green onion, vegan cotija cheese
instructions
- Heat olive oil in a large pan over medium-high heat.
- Add the corn along with all the spices and seasonings. Stir to distribute evenly.
- Cook until lightly charred, 12-15 minutes, stirring occasionally.
- While the corn is cooking, mix the juice of ½ lime with Sir Kensington’s Classic Vegan Mayo in a medium bowl to make the dressing.
- Add the red bell pepper and red onion to the dressing bowl.
- When the corn is charred, stir in the juice of the other ½ lime and scrape the pan to incorporate any charred bits into the corn mixture. Turn off the heat when the lime juice evaporates.
- Once the corn has cooled for a few minutes, add it to your dressing bowl and stir everything to combine.
- Finally, stir in most of your cilantro, reserving some for garnish on top.
- Allow to cool before serving.