Mexican Corn Salad ~
Sweet corn tossed with a creamy lime dressing, cilantro, scallions, jalapeno, and dairy-free cheese.
Serve this fresh and easy corn salad with Grilled BBQ Tofu, burgers, or enchiladas.
Vegan Corn Salad Recipe
I like this recipe because it’s ready in minutes and can be served chilled or at room temperature. Perfect for picnics, potlucks, or made ahead for dinner at home!
Ingredients for Mexican Corn Salad
You will need:
- 2 cups fresh corn kernels, cut straight from the cob
- 1 1/2 tablespoons vegan mayonnaise
- 1 teaspoon garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup vegan feta cheese, crumbled
- 1/4 cup scallions, chopped
- 1/4 cup cilantro
- 2 tablespoons jalapeno, optional
Ingredient Notes
- Corn: If fresh corn is not in season, frozen corn that has been thawed under cool running water and drained well is a fine alternative for this recipe.
- Garlic: 1/3 teaspoon garlic powder can be subbed for fresh garlic, if needed.
- Lime: 1 large lime should be plenty to yield just the right amount of juice and zest.
- Smoked Paprika: Adds a touch of earthiness. Sweet paprika can also be used. Regular paprika will not give the same depth of flavor and is, therefore, not recommended for this recipe.
- Vegan Feta Cheese: Traditional Mexican corn salad recipes generally call for cotija cheese. I have not seen vegan cotija cheese in my supermarkets yet so I have opted instead to use vegan feta cheese. This works well because the feta has a similar saltiness to cojita which pairs well with the other ingredients in this salad.
How to Make Mexican Corn Salad
STEP ONE: Place corn in a medium bowl; set aside.
STEP TWO: In a separate small bowl, stir together the mayonnaise, garlic, lime juice, lime zest, smoked paprika, and salt. Pour over the corn and stir to coat.
STEP THREE: Add the feta, scallions, cilantro, and jalapeno, if using. Toss gently, adjust seasoning to taste, and serve.
Storage
This corn salad can be made up to a day in advance and should be stored in an airtight container in the refrigerator.
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Mexican Corn Salad
Ingredients
- 2 cups fresh corn kernels cut straight from the cob
- 1 1/2 tablespoons vegan mayonnaise
- 1 teaspoon garlic minced
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup vegan feta cheese crumbled
- 1/4 cup scallions chopped
- 1/4 cup cilantro
- 2 tablespoons jalapeno optional
Instructions
- Place corn in a medium bowl; set aside.
- In a separate small bowl, stir together the mayonnaise, garlic, lime juice, lime zest, smoked paprika, and salt. Pour over the corn and stir to coat.
- Add the feta, scallions, cilantro, and jalapeno, if using. Toss gently, adjust seasoning to taste, and serve.
Jere
I just bought some freshly picked corn and found this recipe that is so tasty. The spices are just perfect and I loved the feta cheese in it.
Shelby
Love the tangy lime dressing on this salad! Really refreshing!
nancy
wow everyone loved this corn salad with creamy lime dressing, cilantro, etc! It was an instant hit!
Jess
So delicious and flavorful!
Andrea
loveeee how tasty this corn salad turned out! so full of flavor and easy to make too. will make again!
Michelle
Why did I never think of using mayo in a dish like this? So comforting!
Tavo
I loved this Mexican salad. How cool is it that we now have vegan feta cheese around? I also use it for other salads, and I don’t miss the dairy one. It paired perfectly with the corn and cilantro on this salad! Thanks for the recipe!
thiswifecooks
Yes! I love vegan feta! My supermarket actually just started carrying vegan bleu cheese too so I’m excited to try cooking with it, too. 😊
Katie
Love this Mexican corn salad! Perfectly creamy and super easy to make!