Description
This Vegan Mexican Street Corn Salad is a flavorful and allergy-friendly twist on traditional elote, featuring charred corn kernels tossed with vegan mayo, nutritional yeast, fresh lime juice, and zesty spices. Perfect as a side dish or a light snack, it’s both gluten-free and soy-free, making it suitable for various dietary needs.
Ingredients
Corn
- 5 to 6 Ears of Corn (enough for 5 cups)
- Olive Oil (for brushing or greasing grill)
Salad Dressing and Seasonings
- 1/2 Cup Vegan/Soy-Free Mayo
- 1 to 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Fresh Lime Juice
- 1 Teaspoon Lime Zest
- 1/4 Cup Chopped Cilantro
- 1/2 to 1 Teaspoon Chili Powder (to taste)
- 1/4 to 1/2 Teaspoon Black Pepper
- Salt (to taste)
- Smoked or Sweet Paprika (optional, to taste)
Instructions
- Prepare the Corn: Remove the husks from the corn cobs and lightly brush the corn with olive oil or grease your grill directly to prevent sticking.
- Char the Corn: Preheat your grill to medium-high heat. Place the corn cobs on the grill grates and use tongs to rotate them periodically so that the kernels become evenly charred. Grill for approximately 10-15 minutes, allowing a nice smoky char to develop without burning.
- Cool and Cut Kernels: Remove the grilled corn from the heat and let them cool slightly until they are safe to handle. Stand each cob upright on a plate or shallow bowl and carefully slice off the kernels using a sharp knife.
- Combine Salad Ingredients: In a large mixing bowl, combine the charred corn kernels with the vegan mayo, nutritional yeast, fresh lime juice, and lime zest. Stir thoroughly to fully coat all the corn kernels with the dressing.
- Add Seasonings: Add the chopped cilantro, chili powder, black pepper, and salt to the bowl. Toss the salad gently to evenly distribute the flavors.
- Garnish and Serve: Top the salad with additional chili powder, smoked or sweet paprika if using, some lime slices, and extra chopped cilantro for a fresh presentation. Serve the salad warm or chilled, according to your preference.
Notes
- If you don’t have access to a grill, the corn can be charred in a cast-iron skillet over medium-high heat by turning the cobs occasionally.
- Adjust the amount of chili powder and paprika to control the heat level to your taste.
- For a creamier salad, you may add additional vegan mayo or a splash of plant-based milk.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add diced jalapeños or other fresh herbs for an extra kick.
