Vegan Mexican Street Corn Salad

by Jill Dalton

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!

Mexican Street Corn Salad

Print Recipe
Serves: 2-3 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 23 voted )


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)


  1. Blend the dressing ingredients in a blender and set aside.
  2. Place all salad ingredients into a medium sized mixing bowl.
  3. Add 2 tablespoons of the dressing and stir well.
  4. Keep in an airtight container in the fridge for up to 3 days.


By the Whole Food Plant Based Cooking Show on YouTube

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Joann m lakes August 14, 2021 - 1:39 pm

I love Mexican corn salad but I need the CHEESE so I developed this delicious vegan cotija cheese recipe

***Vegan Cotija Cheese

8 oz Extra Firm Tofu or super-firm

1½ tsp Apple Cider or Rice Vinegar
1 tsp Nutritional Yeast (Nooch)
1/4 tsp Salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/8 tsp cumin
1/8 tsp chipotle powder


To make this Cotija cheese authentic, strain the tofu and press all of the liquid out of the tofu using cheesecloth or a tofu press. The best way is to work in hand-sized chunks to ensure the tofu is as dry as possible.
Once you have strained all of the liquid out of the tofu with the cheesecloth/press, crumble it into a bowl and combine well but with a light hand, with the rest of the ingredients*
Voila! Chill to meld the flavors!

You have vegan Cotija Cheese! Use as a topping on any dish that calls for fresh cheese.
This works especially well on/in Mexican recipes

Lori August 14, 2021 - 1:50 pm

Wow! just about to go out to get groceries, I’m making this today. Thanks so much.

Diane Couchman August 16, 2021 - 6:00 pm

Your reaction to the taste of this salad is enough to make me want to try it for sure. Its got to be a winner with those flavours. What can I use if I cant get fire roasted corn?

Jill Dalton August 16, 2021 - 8:27 pm

You can use regular corn

Carol Bratlien December 29, 2021 - 10:39 am

This is a really great salad! Even though I quadrupled the recipe (2 16-oz bags of frozen roasted corn from Trader Joe’s), I only doubled the dressing and still had plenty left over. Have you ever frozen the dressing?

Jill Dalton January 3, 2022 - 5:03 pm

Sorry, I haven’t

Carol Susan Bratlien December 29, 2021 - 12:58 pm

Can the dressing be frozen and thawed for another time?

Jill Dalton January 3, 2022 - 5:02 pm

Sorry, I haven’t tried freezing it. I think it would do fine but you will probably have to blend it a bit more once it is thawed


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