Description
Indulge in the vibrant flavors of this Vegan Mexican Street Corn Salad, a delightful twist on traditional elotes. Perfectly suited for summer gatherings or casual weeknight dinners, this gluten-free and allergy-free dish combines grilled corn with a creamy, zesty dressing featuring lime and cilantro. Its enticing combination of textures and flavors guarantees a refreshing bite at every turn. Whether served as a side dish, a filling for tacos, or enjoyed with tortilla chips, this salad is versatile and satisfying. Quick to prepare in just 20 minutes, it’s an ideal addition to any meal that caters to a variety of dietary needs.
Ingredients
Scale
- 5 to 6 ears of corn
- 1/2 cup vegan mayo
- 1 to 2 tablespoons nutritional yeast
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- Chili powder (to taste)
- Salt (to taste)
Instructions
- Grill the corn over medium-high heat until charred and tender, about 10 minutes.
- In a large bowl, whisk together vegan mayo, nutritional yeast, lime juice, chili powder, and salt until smooth.
- Once cooled slightly, cut kernels off the corn and mix into the bowl with dressing and cilantro.
- Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg