This Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free) is a delightful and vibrant dish that captures the essence of traditional Mexican street corn! Perfect for summer barbecues, family gatherings, or a light lunch, this salad combines the sweetness of grilled corn with creamy, zesty flavors. It’s an easy-to-make side dish that everyone can enjoy, regardless of dietary restrictions.

Why You’ll Love This Recipe

• Quick Preparation: Ready in just 20 minutes, making it perfect for last-minute gatherings.
• Flavorful and Fresh: The combination of lime juice and cilantro brings a refreshing taste to every bite.
• Customizable: Adjust the spice level or add your favorite herbs to make it your own.
• Vegan and Allergy-Friendly: Enjoy without worry—this recipe is free from common allergens.
• Perfect for Meal Prep: Make it ahead of time for easy lunches throughout the week.

Tools and Preparation

Before diving into the cooking process, gather your tools! Having everything ready will make your cooking experience smoother.

Essential Tools and Equipment

• Grill or stovetop grill pan
• Large mixing bowl
• Sharp knife
• Cutting board

Importance of Each Tool

• Grill or stovetop grill pan: Essential for achieving that smoky flavor on the corn.
• Large mixing bowl: Provides ample space for combining all ingredients without spilling.
• Sharp knife: Ensures clean cuts when slicing off the corn kernels from the cob.
• Cutting board: A stable surface to chop ingredients safely and efficiently.

this recipe

Ingredients

For the Salad

• 5 to 6 Ears of Corn (enough for 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

For Seasoning

• 1/2 to 1 Tsp Chili Powder (to taste)
• 1/4 to 1/2 Tsp Black Pepper
• Salt (to taste)
• Smoked or Sweet Paprika (optional, to taste)

How to Make Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

Step 1: Grill the Corn

• Preheat your grill or grill pan over medium heat.
• Place the corn on the grill and cook for about 10 minutes, turning occasionally until charred.
• Remove from heat and let cool slightly.

Step 2: Prepare the Dressing

• In a large mixing bowl, combine the vegan mayo, nutritional yeast, lime juice, lime zest, chopped cilantro, chili powder, black pepper, and salt. Mix well until smooth.

Step 3: Cut Corn Kernels

• Once the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob into a large bowl.

Step 4: Combine Ingredients

• Add the grilled corn kernels into the bowl with the dressing. Stir gently until all ingredients are well combined.

Step 5: Adjust Seasoning

• Taste your salad and adjust seasoning as needed. Add more chili powder or salt according to your preference.

Step 6: Serve

• Serve immediately or chill in the refrigerator for about 30 minutes before serving for enhanced flavors. Enjoy this Vegan Mexican Street Corn Salad at your next gathering!

How to Serve Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

This Vegan Mexican Street Corn Salad is a versatile dish that can be served in various ways to suit any occasion. Whether you’re hosting a summer barbecue, picnic, or a casual dinner, this salad will surely impress your guests.

As a Standalone Dish

• Enjoy it cold or at room temperature for a refreshing summer treat. The flavors meld beautifully when allowed to sit for a bit.

With Tortilla Chips

• Serve with crispy tortilla chips for a delightful crunch. It makes for a fun dipping experience that adds texture to the meal.

Topped on Tacos

• Use this salad as a vibrant topping for tacos. It pairs well with grilled vegetables or your favorite protein alternative.

Accompanying Grilled Dishes

• Pair it with grilled chicken or beef for those looking for heartier options. The tangy flavors complement grilled meats perfectly.

In Lettuce Wraps

• Spoon the salad into crisp lettuce leaves for a light and healthy wrap. This is an excellent option for low-carb enthusiasts.

As Part of a BBQ Spread

• Include this salad in your barbecue spread alongside other sides. It adds color and flavor, balancing out heavier dishes like grilled burgers.

How to Perfect Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

To make the best Vegan Mexican Street Corn Salad possible, consider these helpful tips for enhancing flavor and texture.

• Fresh Ingredients: Use fresh corn when in season for the sweetest taste. Frozen corn can work in a pinch but lacks the same crunch and flavor.
• Adjust Spice Levels: Start with less chili powder and black pepper if you’re sensitive to heat. You can always add more after tasting.
• Chill Before Serving: Letting the salad chill in the refrigerator before serving allows the flavors to develop fully. Aim for at least 30 minutes if time permits.
• Experiment with Herbs: While cilantro is traditional, feel free to mix in other fresh herbs like parsley or green onions for added variety.
• Add Crunch: For extra texture, consider mixing in chopped bell peppers or diced radishes. They provide an excellent contrast to the creamy dressing.
• Serve Fresh: This salad is best eaten fresh but can last up to two days in the fridge if stored properly.

Best Side Dishes for Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

This Vegan Mexican Street Corn Salad pairs wonderfully with various side dishes that complement its flavors and textures. Here are some fantastic options:

1. Guacamole: Creamy avocado dip that adds richness and balances the tanginess of the corn salad.
2. Black Bean Salsa: A zesty blend of black beans, tomatoes, and onions that provides protein and additional flavor.
3. Chili Lime Roasted Sweet Potatoes: Sweet potatoes roasted with chili and lime offer sweetness and smoky flavors that match well.
4. Quinoa Salad: A light quinoa salad mixed with vegetables provides extra nutrients without overshadowing the main dish.
5. Grilled Vegetables: Seasonal vegetables tossed on the grill bring out natural sweetness and create an appealing charred flavor.
6. Cucumber Salad: A simple cucumber salad dressed in vinegar offers freshness and crunch alongside the creamy corn salad.
7. Stuffed Bell Peppers: Colorful bell peppers filled with rice, beans, or quinoa make a hearty addition to your meal plan.
8. Rice Pilaf: Fluffy rice seasoned with herbs complements the bold flavors of the street corn salad while providing a filling element.

Common Mistakes to Avoid

To make the best Vegan Mexican Street Corn Salad, avoid these common mistakes.

• Skipping Fresh Ingredients: Using frozen or canned corn can compromise the flavor. Always opt for fresh corn on the cob for that sweet, juicy taste.
• Overdoing the Spices: Too much chili powder or pepper can overpower the salad. Start small and adjust according to your taste preferences.
• Neglecting to Chill: This salad tastes best when chilled for at least 30 minutes. Don’t skip this step for improved flavor and texture.
• Using Regular Mayo: Regular mayo contains eggs and dairy, which defeats the purpose of a vegan dish. Choose a vegan or soy-free mayo to keep it allergy-free.
• Ignoring Lime Juice: Lime juice adds a key tangy flavor. Skipping it can make your salad taste flat. Always include lime juice to brighten up your dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep in the fridge to maintain freshness and flavor.

Freezing Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

• This salad is not ideal for freezing due to its creamy dressing; however, you may freeze plain corn for future use.
• If freezing components, store them separately in airtight containers.

Reheating Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

• Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and warm without overcooking for about 10-15 minutes.
• Microwave: Place in a microwave-safe dish and cover loosely. Heat in short intervals, stirring occasionally until warmed through.
• Stovetop: Warm gently in a skillet over low heat, stirring frequently to avoid burning.

Frequently Asked Questions

Here are some common questions about making this Vegan Mexican Street Corn Salad.

How can I make Vegan Mexican Street Corn Salad gluten-free?

This recipe is already gluten-free! Ensure all ingredients you choose are certified gluten-free.

Can I customize my Vegan Mexican Street Corn Salad?

Absolutely! Add diced avocado or jalapeños for extra flavor and texture. Feel free to experiment with different herbs too!

How long will Vegan Mexican Street Corn Salad last?

When stored properly in the refrigerator, it will last up to 3 days.

Is this recipe suitable for meal prep?

Yes! This salad is perfect for meal prep as it holds well in the fridge. Just remember to give it time to chill before serving.

Final Thoughts

This Vegan Mexican Street Corn Salad combines vibrant flavors and fresh ingredients, making it an excellent addition to any meal. Its versatility allows you to customize with various toppings or spices according to your taste. Try this easy recipe today and enjoy a refreshing summer side dish!

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Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

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• Author: Adeline
• Total Time: 20 minutes
• Yield: Serves approximately 6 people 1x

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Description

Experience the vibrant flavors of summer with this Vegan Mexican Street Corn Salad! This refreshing dish combines grilled corn’s sweetness with zesty lime, creamy vegan mayo, and fresh cilantro, creating a delightful side perfect for gatherings, barbecues, or light lunches. Quick and easy to prepare, this gluten-free and allergy-friendly salad is not only delicious but also customizable to suit your taste preferences. Enjoy it as a standalone dish, a topping for tacos, or paired with grilled meats for a hearty meal. With its bright colors and bold flavors, this salad is sure to be a hit among friends and family.

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Ingredients

Scale 1x2x3x

• 5 to 6 Ears of Corn
• 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
• 1/2 to 1 Tsp Chili Powder (to taste)
• 1/4 to 1/2 Tsp Black Pepper
• Salt (to taste)
• Smoked or Sweet Paprika (optional, to taste)

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Instructions

1. Preheat the grill or grill pan over medium heat and grill corn for about 10 minutes until charred. Let cool slightly.
2. In a large bowl, mix vegan mayo, nutritional yeast, lime juice, lime zest, cilantro, chili powder, black pepper, and salt until smooth.
3. Slice grilled corn kernels off the cob and add to the dressing mixture.
4. Stir gently until well combined; taste and adjust seasoning.
5. Chill in the refrigerator for 30 minutes before serving or serve immediately.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 4g
• Sodium: 260mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Use fresh corn for the best flavor; frozen corn can be used in a pinch but may lack crunch. Adjust spice levels based on preference by starting with less chili powder. Enhance texture by adding chopped bell peppers or diced radishes.