Mexican Corn Salad

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.

More Vegan Mexican Recipes You’ll Love!

• Mexican Slaw
• Tomatillo Salsa Verde
• Stuffed Anaheim Peppers
• Arroz Amarillo (Yellow Rice)
• Taco Rice

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Mexican Corn Salad

Sweet corn tossed with a creamy lime dressing, cilantro, scallions, jalapeno, and dairy-free cheese. Perfect for potlucks, picnics, or an easy side for dinner at home!

5 from 14 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: CInco de Mayo, corn, dairy free, make-ahead, vegan, vegetarian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 121kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 452mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 0.5mg

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