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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

4 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Mexican
Calories: 189
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Cook the corn. In a pot of water on the stove, cook the corn until done, about 10 minutes.
  2. 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.
  3. Chop the veggies. Chop the tomatoes, avocado, red onion, cilantro, and jalapeno pepper, if using.
  4. 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.