Vegan Street Corn Salad

I first made this recipe years ago, a vegan riff on esquites, which is a Mexican street corn (i.e. elote) salad. I brought it back recently and fine-tuned a few things, and I’m so glad I did. It is SO good, friends. It’s great as a side dish for your favorite Mexican dishes (like tacos) and actually the most perfect dip with corn tortilla chips!

Years back, my friend (who is from Kentucky) shared her corn dip recipe with me. I can’t recall the recipe now but I know it had sour cream, jalapeño, and corn and it was so addicting. I made this as a side dish one night when I was testing this recipe and my husband starting eating it with chips and actually that’s the only way we eat it now. It’s THAT good. It’s not my friend’s same recipe and its not even adapted from hers, but the flavors remind us of it so much. I think more so if this had some jalapeño, which if not making for kids I’d recommend adding!

If you make this, be sure to tag me on Instagram and let me know what you think!

Recipe Variations

Add spice- I’ve kept this pretty family-friendly but to add some spice, I’d either double the chili powder, add a jalapeño, or both!

Use fresh corn– during summer months when fresh corn is in season, feel free to use grilled corn instead of frozen! You would need around 4 cobs, but depends on size of your corn.

Vegan Street Corn Salad FAQ

How long does it last- this should last in the fridge for about 3 days, but I doubt it will last that long!

Recipe

Vegan Street Corn Salad

This easy street corn salad is a side dish or dip for chips, either is delicious. Comes together quick, and goes just as fast!

Course Appetizer, Salad, Side Dish, Snack

Cuisine American, Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings 6 people

Ingredients

2 tbsp olive oil
16 oz frozen corn (or sub fresh)
1 clove garlic, diced
¼ cup red bell pepper, finely diced
¼ cup green bell pepper, finely diced
¼ cup red onion, finely diced
¼ cup chopped cilantro, plus more for topping
¼ cup vegan feta, plus more for topping (I use Follow Your Heart)
3 tbsp vegan mayo
½ tsp salt
¼-½ tsp chili powder
juice of 1 lime

Instructions

Heat olive oil over a large sauce pan or cast iron skillet. Once heated, add frozen corn. Let cook, stirring occassionally to prevent sticking but the longer you let it sit the more "char" it will get. You should start getting some good color around the 10 minute mark, but depends on your pan and heat. At this point, add garlic and cook for 1 min or so being caeful not to burn. Once the corn and garlic are cooked and you have acheived some good color, remove from heat.
Meanwhile, chop your veggies. Set aside.
Once corn has cooled slightly, add to a large bowl. To the bowl add the remaining ingredients. Stir to combine, making sure the mayo gets evenly distributed.
Chill slightly before serving; serve at room temperature or cold.