Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)
Discover the vibrant and refreshing Vegan Mexican Street Corn Salad, a delightful dish that embodies the spirit of summer gatherings. This gluten-free and allergy-friendly salad features sweet grilled corn, combined with a creamy mayo-based dressing infused with zesty lime, fresh cilantro, and a hint of chili powder. Perfect as a side for barbecues or picnics, this versatile dish is not only easy to prepare but can also be made ahead of time for stress-free entertaining. Enjoy a burst of flavors while keeping your meals nutritious and satisfying!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Side
- Method: Grilling/Boiling
- Cuisine: Mexican
Ingredients
Scale
- 5 to 6 Ears of Corn (about 5 cups)
- 1/2 Cup Vegan/Soy-Free Mayo
- 1 to 2 TB Nutritional Yeast
- 1 TB Fresh Lime Juice
- 1 Tsp Lime Zest
- 1/4 Cup Chopped Cilantro
- Chili Powder (to taste)
- Black Pepper (to taste)
- Salt (to taste)
Instructions
- Cook the corn by boiling or grilling until tender (about 10 minutes). Let cool slightly.
- Carefully cut the kernels off each ear of corn into a large mixing bowl.
- In another bowl, whisk together vegan mayo, nutritional yeast, lime juice, lime zest, chili powder, black pepper, and salt until smooth.
- Add chopped cilantro to the corn in the mixing bowl and pour in the dressing. Mix gently until well combined.
- Taste and adjust seasonings as needed before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg