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!
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.