Are you looking for a vibrant and refreshing salad that captures the essence of summer? This Vegan Mexican Street Corn Salad Recipe brings together the flavors of grilled corn, fresh herbs, and zesty lime for a dish that’s sure to please. It’s perfect for barbecues, picnics, or as a colorful side for any meal.
This salad is a delightful twist on the traditional Mexican street corn, known as elote. Instead of serving it on the cob, we mix it up in a bowl, making it a shareable and easy-to-eat option. The creaminess from the avocado and the crunch from the corn come together beautifully, creating a dish that’s both satisfying and light.
With its bright colors and bold flavors, this salad is not just visually appealing but also packed with nutrients. The combination of sweet corn, tangy lime, and fresh cilantro creates a mouth-watering experience that will have everyone asking for seconds.
A Flavorful Vegan Mexican Street Corn Salad
This Vegan Mexican Street Corn Salad is a fresh and flavorful dish made with grilled corn, creamy avocado, cilantro, and a tangy lime dressing. Each bite offers a delightful crunch and a burst of flavor, making it an ideal addition to any gathering or a healthy lunch option.
Ingredients
- 4 ears of sweet corn, husked
- 1 ripe avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn on the grill and cook for about 10-15 minutes, turning occasionally until charred. Remove from grill and let cool.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Assemble the Salad: Once the corn is cool, cut the kernels off the cob and place them in a large mixing bowl. Add the diced avocado, chopped cilantro, and red onion.
- Combine: Pour the dressing over the corn mixture and gently toss to combine ingredients without mashing the avocado.
- Serve: Enjoy the salad fresh or let it sit for a few minutes for the flavors to meld. This salad is best served immediately but can be stored in the refrigerator for a day.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 18g
