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Mexican Street Corn Salad [Vegan]
This vegan Mexican street corn salad recipe is healthy, easy to make, and a perfect summer side dish for potlucks and picnics! Smoky, creamy, and just 30 minutes required.
Ingredients You Need for Mexican Street Corn Salad [Vegan]
How to Prepare Mexican Street Corn Salad [Vegan]
- Preheat your oven to 425˚F and line a baking sheet with parchment paper. Drain and rinse the corn, spread evenly on the prepared pan, and pat down with a paper towel.
- Place in the oven and bake it for 20 minutes. Remove and let cool for 5-10 minutes.
- Place the corn in a large bowl and add the red onion, bell pepper, jalapeños, and chopped cilantro. Toss the ingredients together.
- To make the dressing add the cashew mayo, vegan parmesan, lime juice, and spices to a small bowl and whisk. Pour the dressing over the corn mixture and stir until everything is well combined.
- Taste and adjust any of the flavors as needed. You may want to add a little sea salt and black pepper.
- Serve and top with a drizzle of lime juice, a bit of lime zest, vegan parmesan, and smoked paprika.
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