Mexican Street Corn Salad
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.
Servings: 12 servings
Calories: 79kcal
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: 12g | Calories: 79kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 120mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 0.3mg