Easy Vegan Street Corn Salad
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This vegan street corn salad has everything you love about street corn, minus the mess. It’s quick and easy to make—no grill required!
You just found the perfect side dish for your BBQs and picnics.
This vegan twist on grilled Mexican street corn takes the corn off the stick, skips the outdoor grilling, but leaves all that amazing Tex-Mex/South-of-the-border deliciousness.
Even non-vegans will love this!
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Hosting can be hassle-free and completely plant-based! Serve this vegan version of (deconstructed) street corn with our vegan nachos and 7-layer bean dip.
Why You’ll Love This Vegan Street Corn Salad Recipe
- This vegan corn salad is loaded with all the flavors and textures of street corn.
- You don’t need to use the grill for this vegan street corn salad.
- This vegan Mexican corn salad is perfect for gatherings. It’s a guaranteed crowd-pleaser, easy to prepare, and uses simple ingredients!
Ingredients And Substitutions
Vegan butter – For cooking the frozen corn kernels.
Frozen corn – You can also use canned or fresh corn. Scroll down for their cooking methods.
Chili powder, smoked paprika, and garlic salt – The seasonings for the street corn-inspired vegan salad. You can also use cumin, Tajin chili lime seasoning, or other smoky spices.
Fresh lime juice – Adds brightness to the salad.
Vegan mayonnaise – For the vegan street corn salad’s creamy dressing. You can also make one from scratch with our easy vegan mayo recipe.
Red onion and green onions – For added color, flavor, and yummy texture. You can also add cucumber, red bell pepper, or even avocado to this healthy street corn salad!
Jalapeno pepper – Gives the rich and creamy salad a nice kick.
Cilantro – A must-have herb for this Mexican street corn-style salad.
Vegan feta cheese – The vegan substitute for Cotija cheese in this Mexican corn salad recipe.
Tips For Making This Recipe
Use Roasted Corn
Use roasted ears of corn to give your Mexican-style street corn salad a wonderful smoky flavor! Leave them in their husks, roast them in the oven for 30 minutes at 430˚F, and allow the corn to cool before slicing off the kernels. If using the grill, cook them for about 20 minutes, rotating every 5 minutes.
Swap Mayo with a Yogurt Dressing
Try a dairy-free yogurt dressing instead of a vegan mayo dressing for your healthy street corn salad! Simply combine 1/3 cup of vegan yogurt with 2 teaspoons of freshly squeezed lemon juice.
Serve Immediately or Refrigerate
Is street corn served hot or cold? It’s delicious either way! You can immediately serve your vegan street corn salad or refrigerate it until serving!
Vegan Corn Salad Recipe FAQs
What is Mexican street corn?
This vegan corn salad is inspired by Mexican street corn or “Elote.” Mexican street corn is grilled corn slathered with Mexican Crema and other toppings like chile, lime juice, and Cotija cheese.
Can I use canned corn?
Yes! This vegan street corn salad is adaptable. If using canned corn, drain it well before use.
How to cook corn for vegan Mexican street corn salad?
We cooked the frozen kernels in a pan, but you can also boil ears of corn with their husks removed for 3 minutes. Another option is to use canned corn and bake them at 425˚F for 20 minutes.
Can I omit the cilantro in this Mexican corn salad vegan recipe?
Cilantro is a classic herb used in Mexican street corn, but if you’re not a fan of it, you can substitute it with fresh parsley.
How do you store vegan Mexican corn salad so it stays fresh?
I recommend transferring it to an airtight container and storing it in the fridge for up to 6 days. However, it wouldn’t be a good idea to freeze this salad as the texture might not be as appetizing after thawing.
More Delicious Vegan Salad Recipes
- Jerusalem Salad
- Vegan Potato Salad
- Grilled Beet Flatbread Salad
- Vegan Cobb Salad
- Spiced Chickpea Kale Salad
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Vegan Street Corn Salad
Equipment
Ingredients
- 2 tbsp vegan butter
- 4 cups frozen corn
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp garlic salt
- 2 tbsp fresh lime juice
- 3 tbsp vegan mayonnaise
- 1/4 red onion, diced
- 2 green onions, sliced thinly
- 1 jalapeno, sliced thinly
- 1/4 cup cilantro, chopped
- 1/3 cup crumbled vegan feta cheese, optional
Instructions
- Add the butter to a large skillet and place over high heat. Once hot, add the corn and allow to brown for about 5 minutes. Do not stir.
- Give the corn a stir, and add the seasonings. Cook for another 30 seconds until fragrant, then transfer into a large bowl.
- Add the lime juice, mayo, onions, and jalapenos. Toss to combine.
- Add the cilantro and feta cheese. Stir again.
- Taste and add more seasonings if desired. Enjoy!
Notes
- Use roasted ears of corn to give your Mexican-style street corn salad a wonderful smoky flavor! Leave them in their husks, roast them in the oven for 30 minutes at 430˚F, and allow the corn to cool before slicing off the kernels. If using the grill, cook them for about 20 minutes, rotating every 5 minutes.
- Try a dairy-free yogurt dressing instead of a vegan mayo dressing for your healthy street corn salad! Simply combine 1/3 cup of vegan yogurt with 2 teaspoons of freshly squeezed lemon juice.
- Is street corn served hot or cold? It’s delicious either way! You can immediately serve your vegan street corn salad or refrigerate it until serving!
