Vegan Mexican Street Corn Salad A creamy, slightly spicy grilled corn salad loaded with vegetables. Each bite is filled with grilled sweet, marinated corn and crunchy vegetables. Make this vegan Mexican corn salad recipe for your next barbecue or picnic.
During the summer, corn on the cob is at its best. And corn is so cheap; It is a crime not to make salad with corn. But, when corn is on sale at 5 for $1.00, I get creative with corn salad. Although I often make Mexican street corn, I had too many guests to grill individual corn for everyone, so I made Mexican corn salad. Creamy and slightly spicy, this vegan Mexican street corn salad recipe is a great way to serve delicious grilled corn to a crowd.
Jump:
Summer is the perfect time to eat corn and enjoy the outdoors. I love to eat fresh corn straight off the cobs. However, because corn is so fresh, instead of canned or frozen corn, I often grill ears of corn to add grilled corn to salads, bowls, and other recipes.
Grilled Corn Marinade
To grill corn for Mexican Corn Salad, I first marinate the corn. Undoubtedly, marinating corn with plain ingredients infuses the corn and when cooked, the corn absorbs the flavor of the marinade.
The first trick is to put the corn in a plastic bag with lime juice, garlic, hot sauce and cilantro. Once I bring my corn home from the market, I immediately remove the husks and clean the silk. Then, I put the ears of corn in a large ziplock bag and add the following:
- Lemon Syrup: I like fresh lime juice, and for extra lime flavor, add zest from a lime as well.
- Coriander: Cilantro has a fresh herb and citrus flavor. However, for some people, cilantro tastes like soap. If you taste soapy, skip it and check out the options below.
- Jhal Sauce: I used Cholula Braised sauce.
- Garlic: Fresh garlic is always best for flavor.
Although I recommend marinating the corn overnight, I think a few hours will work.
How to grill corn for a Mexican corn salad recipe
While the corn is marinating, prepare the grill by preheating it to 500 degrees. While most grilled corn recipes suggest leaving it on the husk, you’ve marinated the corn, which prevents it from drying out.
On the other hand, removing the husks leaves beautiful charred grill marks on the ears of corn.
Place the corn on a hot grill because you don’t want the grill to get hot while the corn is on the grill. If you don’t have a temperature gauge, a quick tip is to wait about 10 minutes for the grill to preheat.
Then, cover the grill, turning the corn occasionally for about 15 minutes, rotating to make sure all sides of the corn are grilled.
Mexican Street Corn Salad Ingredients
- Roasted Corn on the Cob: I used grilled marinated corn and cut it from the cobs for the base of this Mexican street corn salad recipe.
- Red Onion: The red onion in this recipe is strong but sweet.
- Red Chilli Bell: Red bell peppers provide extra sweetness and crunch.
- Jalapeño: The seeds and veins are removed from the jalapeño to make it more flavorful and less spicy. However, if you want to kick it up a notch, add a few seeds.
- Lime: Fresh lime juice gives the recipe a citrusy freshness.
- Vegan sour cream: I make vegan sour cream with a few simple ingredients. Check out the nut-free option below.
- Vegan Parmesan Cheese: I also make vegan parmesan cheese with cashews, but there’s also a nut-free substitution below.
- Garlic: I prefer fresh garlic for the best flavor.
- Coriander: I love cilantro in this salad for a fresh earthy flavor.
Substitute Mexican street corn salad ingredients
- Use canned or cooked frozen corn if corn on the cob is not available or you need a quick short cut.
- Choose yellow or white onions instead of red onions.
- Baby bell peppers are an excellent substitute for red bell peppers, and they are very colorful.
- Serrano peppers are close in flavor to jalapeno peppers.
- If you don’t have fresh lime juice, you can opt for bottled lime juice in a pinch.
- Another option is to buy your favorite brand of vegan mayo and parmesan cheese.
- Swap cashews for sunflower seeds, flax seeds, silken tofu or white beans when making vegan sour cream for a nut-free alternative.
- For a nut-free alternative to vegan parmesan, add nutritional yeast instead.
- Garlic Mince: Use half a teaspoon of minced garlic in place of each clove.
- Garlic Flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove.
- Garlic Cloves: Use ¼ teaspoon of garlic cloves in place of each clove.
- For those who get a soapy taste when eating cilantro, omit this ingredient, or use basil or parsley.
How to Make Vegan Mexican Street Corn Salad
First grill the corn. When the corn is cool enough to touch, cut the corns and place them in a bowl.
Then, transfer to a large bowl. But wait for the corn to cool completely before adding the other ingredients.
Add all the ingredients to the salad bowl as this is a spin on Mexican street corn. Next, mix in plant-based sour cream and vegan Parmesan cheese.
Cover and then let the flavors develop in the fridge for a few hours before stirring again before serving.
Recipe FAQ
Although I love grilled, charred corn, an easy way to make this recipe faster is to use canned or frozen, cooked corn.
Yes, corn salad can be served hot. However, please be careful when you cut the kernels off the hot popcorn.
There are 79 calories in one serving of Mexican Street Corn Salad.
advice
- When cutting jalapeños, always wear gloves to avoid irritating your skin or eyes.
- Use a bundt pan, place the corn on the cob in the middle, and cut it down. The corn falls into the pan without making a mess.
- Silicone grill mats help protect fresh vegetables from being grilled directly on the grate.
- Marinate the corn overnight for a deeper flavor.
- Choose organic corn on the cob if possible.
- Skip the jalapeños for a milder corn salad.
- Substitute silken tofu or white beans when making low-fat or nut-free vegan sour cream.
If you love Mexican street corn, you’ll love this vegan Mexican street corn salad recipe.
Great vegan salad to try this summer!
If you like this Vegan Mexican Street Corn Salad recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Mexican Street Corn Salad
Mexican Street Corn Salad is a creamy, slightly spicy grilled corn salad loaded with vegetables. Each bite is filled with grilled sweet marinated corn and crunchy vegetables. Make the Mexican corn salad ahead of time; It’s the perfect side dish for a barbecue or picnic.
instructions
Combine lime juice, cilantro, hot sauce, and minced garlic in a large ziplock bag.
Shock corn and add to ziplock bag.
Refrigerate overnight or for a few hours.
Vegan Mexican Street Corn Salad
While the corn is marinating, prepare the grill by preheating it to 500 degrees.
While most grilled corn recipes suggest leaving it on the husk, you’ve marinated the corn, which prevents it from drying out.
On the other hand, removing the husks leaves beautiful charred grill marks on the ears of corn.
Place the corn on a hot grill because you don’t want the grill to get hot while the corn is on the grill.
If you don’t have a temperature gauge, a quick tip is to wait about 10 minutes for the grill to preheat.
Then, cover the grill, turning the corn occasionally for about 15 minutes, rotating to make sure 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.
Comment
- When cutting jalapeños, always wear gloves to avoid irritating your skin or eyes.
- Use a bundt pan, place the corn on the cob in the middle, and cut it down. The corn falls into the pan without making a mess.
- Silicone grill mats help protect fresh vegetables from being grilled directly on the grate.
- Marinate the corn overnight for a deeper flavor.
- Choose organic corn on the cob if possible.
- Skip the jalapeños for a milder corn salad.
- Substitute silken tofu or white beans when making low-fat or nut-free vegan sour cream.
nutrition
Worship: 12gCalories: 79kcalSugars: 11gProtein: 3gFat: 1gPolyunsaturated Fats: 1gTrans fats: 0.003gCholesterol: 3mgSodium: 120mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 371IUVitamin C: 17mgCalcium: 59mgIron: 0.3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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