Getting bored with your same old salad? This Plant Based Vegan Mexican Street Corn Salad recipe is loosely based on Mexican street corn that would be sold at an outdoor market. Mexican street corn is char-grilled sweet corn on a stick that is lathered with a creamy mayo and sprinkled with lime juice and chili powder. My recipe combines those flavors into a zesty, flavor packed salad that I’m sure will make it into your regular salad rotation!
8 ounces (226g) frozen fire roasted corn
1/2 cup (58g) diced red bell peppers
1/4 cup (29g) diced green onions or chives
1/2 avocado cut into small chunks
2 T diced pickled or fresh jalapeños
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
juice of one lime
1 teaspoon Braggs liquid aminos
2 tablespoons dressing (recipe below)
3 tablespoons cashews
2 tablespoons raisins
3 tablespoons rolled oats
1 teaspoon dried dill
1/2 teaspoon onion powder
1/4 teaspoon cracked pepper
2 tablespoons white wine vinegar
1/2 cup (120ml) unsweetened soy milk (or plant milk of your choice)
- Blend the dressing ingredients in a blender and set aside.
- Place all salad ingredients into a medium sized mixing bowl.
- Add 2 tablespoons of the dressing and stir well.
- Keep in an airtight container in the fridge for up to 3 days.
By the Whole Food Plant Based Cooking Show on YouTube