Description
Mexican Street Corn Salad is a vibrant and fresh plant-based dish bursting with smoky charred corn, tangy lime, creamy plant-based dairy, and a touch of spice. Easy to prepare and full of layered flavors, it makes a perfect side or light meal, bringing the authentic taste of Mexican street food to your table with a smooth, luscious texture from a natural gelling agent.
Ingredients
Scale
Corn and Vegetables
- 2 cups fresh corn kernels (cut from about 3 ears of corn)
Creamy Dressing
- 1/2 cup plant-based dairy mayo alternative
- 2 tablespoons lime juice
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon natural gelling agent
Herbs and Toppings
- 1/4 cup fresh cilantro, chopped
- 1/3 cup plant-based cheese, crumbled
Instructions
- Prepare and Roast the Corn: Start by cutting fresh corn off the cob and roast it in a hot skillet or on the grill until the kernels are lightly charred and smoky, adding that signature street corn flavor.
- Mix the Creamy Dressing: In a bowl, combine plant-based dairy mayo alternative, lime juice, vegetarian Worcestershire sauce, apple cider vinegar, chili powder, salt, pepper, and natural gelling agent. Whisk well until the mixture is smooth and creamy.
- Combine Corn with Dressing: Add the warm roasted corn kernels to the dressing and toss gently to coat every kernel evenly with the luscious, tangy sauce.
- Add Fresh Herbs and Cheese: Fold in chopped fresh cilantro and sprinkle crumbled plant-based cheese over the salad for a vibrant finish that balances creaminess with herbal freshness.
- Chill and Serve: For best flavor, allow the salad to rest in the refrigerator for at least 30 minutes to let the ingredients meld beautifully before serving.
Notes
- Use fresh corn for sweet and juicy results.
- Do not skip roasting or grilling the corn to add smoky flavor.
- Adjust lime juice and apple cider vinegar to balance acidity to your taste.
- Control chili powder amount to suit your preferred spice level.
- Let the salad rest chilled before serving for best texture and flavor melding.
- 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: 3g
- Cholesterol: 0mg
Keywords: Mexican Street Corn Salad, plant-based, vegan, gluten free, appetizer, side dish, fresh, creamy, smoky, summer salad
