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Easy Summer Street Corn Salad 

Delicious and easy to make summer street corn salad! Perfect for summer gatherings when the corn is sweet and everyone loves it! Dairy free, gluten free, and vegan recipe. 

A big blue bowl filled with the vegan summer street corn salad on a wood table. Fresh ingredients like cilantro, peppers, tomatoes, and lime wedges surround the bowl. Fresh flowers are next to the bowl. Two gold forks are in front of the bowl.

This corn salad recipe is inspired by Mexican street corn, or elote. However, this side dish has been veganized so it is dairy free and egg free. 

It’s a perfect dish to serve at potlucks, backyard BBQs, or on taco night! 

Ingredients 

Ingredients for the vegan summer street corn salad in various bowls and plates on a wood table. Black and white labels have been added to name each ingredient.
  • Corn: Use fresh or frozen corn to make this. No matter which type you use, you’ll want to make sure that you cook the corn before mixing this salad together. 
  • Red Onion
  • Avocado
  • Tomatoes
  • Cilantro
  • Lime Juice + Zest
  • Vegan Mayo
  • White Sugar
  • Garlic
  • Vegan Feta Cheese
  • Paprika + Salt
  • Jalapeno Peppers (optional but recommended!) 

Instructions 

Make sure to check out the recipe card below for the full recipe and ingredient list.

Prep Step: Cook the Corn

No matter if you are using fresh or frozen corn, you’ll want to make sure that you cook the corn before mixing this salad together. I like to simply boil the corn in a pot of water for about 10 minutes. Easy peasy! 

Step One: Mix the Dressing 

A glass bowl filled with the mixed dressing for the salad. Limes and a citrus squeezer are next to the bowl.

In a medium sized bowl, whisk together the vegan mayo, lime juice, lime zest, sugar, garlic, paprika, and garlic powder. 

Step Two: Chop the Veggies 

Finely chop the red onion, tomatoes, and avocados. 

Step Three: Put it all Together

Two glass bowls on a wood table. One is filled with the mixed dressing. The other is filled with the chopped vegetables and the cooked corn for the salad.

In a large bowl, mix it all together. Serve this warm or chilled. Enjoy! 

What to Serve with Corn Salad

A side view of a big blue bowl on a wood table filled with a summer corn salad. Peppers, cilantro, lime wedges, and tomatoes are on the table next to the bowl. Two gold forks are in front of the bowl.

How to Store 

Fridge: Keep in the fridge in an airtight container for up to 3 days. Mix before serving to distribute the sauce. I don’t recommend freezing this recipe. 

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A big blue bowl filled with the vegan summer street corn salad on a wood table. Fresh ingredients like cilantro, peppers, tomatoes, and lime wedges surround the bowl. Fresh flowers are next to the bowl. Two gold forks are in front of the bowl.

Easy Summer Street Corn Salad

Delicious and easy to make summer street corn salad! Perfect for summer gatherings when the corn is sweet and everyone loves it! Dairy free and vegan recipe.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: salad, side dishes
Servings: 6 servings
Calories: 189kcal

Equipment

  • Measuring cup and spoons
  • Mixing bowl and spoons
  • Cooking pot
  • Cutting board
  • Chef’s knife

Ingredients

  • 2 cups corn cooked
  • ½ red onion
  • 3 tablespoons lime juice
  • 1 teaspoon lime zest
  • 3 tablespoons vegan mayo
  • 1 teaspoon white sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 large avocado
  • 1 cup tomatoes chopped
  • ½ cup vegan feta cheese
  • 1 jalapeno pepper optional

Instructions

  • Cook the corn. In a pot of water on the stove, cook the corn until done, about 10 minutes.
  • Mix the dressing. While the corn is cooking, in a medium sized mixing bowl, combine the juice of the lime with the lime zest, vegan mayo, sugar, garlic powder, paprika, and salt.
  • Chop the veggies. Chop the tomatoes, avocado, red onion, cilantro, and jalapeno pepper, if using.
  • Combine and serve. In a large mixing bowl, combine the dressing with the salad ingredients. Mix well and serve warm or chilled. Enjoy!

Notes

  • How to Store 
    • Fridge: Keep in the fridge in an airtight container for up to 3 days. Mix before serving to distribute the sauce. I don’t recommend freezing this recipe.

Nutrition

Calories: 189kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 156mg | Potassium: 366mg | Fiber: 4g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg
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