Vegan Street Corn Salad
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!
Servings 4
Calories 277kcal
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!
Nutrition
Serving: 4c | Calories: 277kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 265mg | Potassium: 535mg | Fiber: 5g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 1mg