Description
Indulge in the vibrant flavors of this Vegan Mexican Street Corn Salad, a delightful and allergy-friendly twist on traditional elote. Perfect for summer barbecues, potlucks, or as a refreshing side dish, this salad features grilled corn mixed with a creamy lime dressing, fresh cilantro, and zesty spices. Its smoky sweetness combined with a tangy kick makes it an irresistible addition to any meal. Whether served as a star attraction or a simple accompaniment, this gluten-free salad is sure to impress!
Ingredients
Scale
- 5 to 6 ears of fresh corn
- 1/2 cup vegan mayo
- 1 to 2 tablespoons nutritional yeast
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- Chili powder, salt, and black pepper to taste
Instructions
- Preheat grill or stovetop grill pan over medium-high heat. Grill corn for about 10 minutes until slightly charred; cool.
- Carefully cut the kernels off the cob into a large mixing bowl.
- In another bowl, mix vegan mayo, nutritional yeast, lime juice, chili powder, salt, and black pepper until smooth.
- Add the dressing and chopped cilantro to the corn; stir gently until well combined.
- Adjust seasoning as needed and serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg