Street Corn Salad
This vibrant street corn salad is a plant-based twist on elote, combining smoky grilled corn, creamy lime dressing, and bold spices for the ultimate summer side!
Servings: 6
Equipment
- Medium Sauté Pan
- Mixing Bowl
Ingredients
- 2 cups Roasted Corn If using frozen corn, make sure it is thawed and dry.
- ½ Red Onion Diced
- 2 cloves Garlic Minced
- ¼ cup Plant-Based Mayo Try my Tofu Mayo*
- ¼ cup Cilantro Chopped
- 3 tbsp Plant-Based Parmesan Cheese I recommend Follow Your Heart
- 2 tbsp Nutritional Yeast
- 2 Jalapeños Seeds Removed and Finely Diced
- 1 tbsp Lime Juice About the juice of 1 lime
- ½ tsp Chili Powder or Chili Lime Seasoning
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- If your corn is not charred, you can place your medium skillet over medium-high heat. Add 1 tsp olive oil, and then add your corn. Roasted it until it develops a char, about 5 minutes. If you are using frozen fire roasted corn, make sure it is thawed and dried.
- Mix all of the ingredients for the street corn dip in a medium bowl until everything is combined and the mayo and spices are evenly distributed. Taste and adjust the seasoning to your taste.
- Place in the fridge to come together for at least 2 hours before serving.
- Store in the refrigerator in an airtight container for 3 to 4 days.