Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)
Elevate your summer gatherings with this vibrant Vegan Mexican Street Corn Salad, a gluten-free and allergy-friendly dish that bursts with flavor. This refreshing salad transforms traditional Mexican street corn into a creamy, tangy delight that’s easy to prepare and perfect for any occasion. With fresh corn grilled to perfection, tossed in a plant-based mayo sauce, and complemented by zesty lime and cilantro, it’s a dish that impresses everyone at the table. Whether you serve it as a side at barbecues or enjoy it as a light lunch, this salad offers versatility without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 5 to 6 ears of fresh corn
- 1/2 cup vegan mayo (soy-free)
- 1 to 2 tablespoons nutritional yeast
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup chopped cilantro
- Chili powder, black pepper, and salt to taste
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat.
- Husk the corn and remove all silk strands. Grill the corn for about 10 minutes until charred, turning occasionally.
- Allow the corn to cool slightly before standing each ear upright on a cutting board and slicing downwards to remove the kernels.
- In a large mixing bowl, combine vegan mayo, nutritional yeast, lime juice, lime zest, chili powder, black pepper, and salt. Stir until well blended.
- Add grilled corn kernels to the bowl and gently fold in chopped cilantro until mixed.
- Transfer the salad to a serving dish and chill in the refrigerator for optimal flavor before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg