Description
A vibrant, dairy-free Mexican street corn salad with crisp cucumbers, sweet corn, creamy vegan dressing, and a spicy kick. Perfect for summer gatherings and Mexican meals.
Ingredients
- Frozen corn
- Cucumber
- Red onion
- Fresh cilantro
- Vegan mayonnaise
- Lime juice
- Jalapeños or green chilies
- Chili powder
- Salt
- Vegan parmesan (optional)
Instructions
- Thaw frozen corn or boil/grill fresh corn until tender; cut corn off cob once cooled.
- In a large bowl, combine corn, cucumber, red onion, and cilantro; stir gently.
- Whisk vegan mayonnaise, lime juice, diced green chilies, chili powder, and salt in a small bowl; adjust seasoning to taste.
- Pour dressing over corn mixture and stir to coat evenly.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Before serving, sprinkle with vegan parmesan if using and garnish with extra cilantro.
Notes
Letting the salad chill enhances flavor. Adjust spice level by adding more jalapeños or cayenne pepper. Store refrigerated up to 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg