Mexican Street Corn Salad
This vibrant plant-based Mexican street corn salad is fresh, spicy, and lightly creamy! Grilled corn is tossed in a zingy lime and vegan mayo dressing, while scallions, dairy-free feta, and smoky paprika provide pops of bold flavor. It's the perfect summer side dish for any cookout.
Instructions
- 1
Preheat a grill pan to medium-high heat. Brush fresh corn (4) with extra-virgin olive oil (1 tbsp) and grill for 8 minutes, turning frequently until char marks form. Remove from the grill and let cool slightly.
- 2
In a large mixing bowl, whisk together vegan mayo (1.5 tbsp), garlic (1 clove), and the juice and zest of lime (1).
- 3
Slice the kernels off the grilled corn and add them to the bowl along with scallions (0.33 cup), vegan feta (0.25 cup), fresh cilantro (0.25 cup), smoked paprika (0.25 tsp), jalapeno (1), and sea salt (0.25 tsp). Toss to coat everything in the dressing. Serve immediately or chill until ready.
Nutrition Facts
Per portion