Description
Mexican Street Corn Salad is a vibrant and flavorful summer side dish featuring charred corn kernels, zesty lime juice, creamy plant-based cheese, and a blend of spices. This easy-to-make, colorful salad combines fresh ingredients with a smooth, tangy dressing, perfect for barbecues, picnics, or casual dinners. Ready in under 30 minutes, it offers a refreshing yet bold taste that complements a variety of meals.
Ingredients
Scale
Main Ingredients
- 2 cups fresh corn kernels, charred or grilled
- 1/4 cup lime juice (natural)
- 1/2 cup plant-based cheese (plant-based), crumbly style
- 1/3 cup mayonnaise (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp garlic powder
- 2 tsp grape juice (natural)
- Salt and pepper to taste
Optional Variations
- Finely chopped jalapeños or cayenne pepper for extra heat
- Diced avocado for creamy boost
- Fresh parsley or mint as an herb alternative to cilantro
- Toasted pepitas or sliced almonds for added crunch
- Plant-based mayonnaise (natural) for a fully vegan option
- Natural gelling agent (optional, for thicker texture)
Instructions
- Prepare the Corn: Grill or char fresh corn on the cob until the kernels are slightly blackened and smoky. Allow the corn to cool before carefully slicing the kernels off with a sharp knife to create a smoky base for the salad.
- Mix the Dressing: In a bowl, whisk together the mayonnaise (natural), lime juice (natural), vegetarian Worcestershire sauce (natural), grape juice (natural), garlic powder, chili powder, salt, and pepper until well combined to form the dressing.
- Combine Salad Ingredients: Gently fold the charred corn kernels, plant-based cheese (plant-based), and chopped cilantro into the dressing. Stir lightly until all ingredients are evenly coated and the salad appears creamy and colorful.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 15 minutes to allow the flavors to meld together beautifully. Serve cold or at room temperature with optional garnishes.
Notes
- Use fresh corn in season for the best sweetness and tenderness.
- Allow chilling time to enhance flavor harmony.
- Adjust chili powder or add jalapeño to customize heat levels.
- Balance textures by combining crunchy corn with creamy dressing and cheese.
- Incorporate a natural gelling agent for a slightly thicker texture if desired.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Not recommended to freeze to maintain texture and flavor.
- Serve garnished with extra plant-based cheese, chopped cilantro, or a squeeze of lime juice for added freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican Street Corn Salad, plant-based salad, grilled corn salad, vegan side dish, summer salad
