1. What is vegan Mexican street corn salad made of?

A vegan Mexican street corn salad is a plant-based twist on the classic elote , made with grilled corn, vegan mayo, lime juice, chili powder, and dairy-free cheese. Instead of cotija, it uses vegan feta or cashew cheese for a creamy, tangy flavor. Fresh cilantro and garlic add extra zest, while a squeeze of lime ties it all together. It’s a dairy-free Mexican corn recipe that’s rich, smoky, and satisfying—perfect as a side dish or light meal.

2. Can I make vegan Mexican street corn salad without a grill?

Absolutely! If you don’t have a grill, this vegan elote salad can easily be made using a stovetop skillet or oven. Simply roast frozen or fresh corn in a dry pan until slightly charred, or bake it under a broiler for a few minutes to achieve that signature smoky flavor. The key is to get a bit of caramelization on the corn kernels. Once charred, mix in the dressing and toppings for the same delicious plant-based street corn flavor.

3. How long does vegan Mexican street corn salad last in the fridge?

This vegan Mexican street corn salad stays fresh for up to 3 to 4 days when stored in an airtight container in the refrigerator. In fact, the flavors deepen as it chills, making it great for meal prep. For best results, keep the dressing separate if you plan to make it ahead, and combine just before serving. Avoid freezing, as the creamy dressing may change texture. It’s one of the easiest make-ahead vegan salads for BBQs and picnics.

4. Is vegan Mexican street corn salad healthy?

Yes! This plant-based Mexican corn salad is both healthy and satisfying. Corn provides fiber and antioxidants, while vegan mayo or cashew cream adds healthy fats instead of dairy. Lime juice offers vitamin C, and herbs like cilantro bring detoxifying benefits. With no cholesterol, it’s naturally gluten-free, dairy-free, and vegan. When served as a side or light lunch, it’s a flavorful, nutrient-rich dish that supports a wholesome plant-based diet.

5. What can I substitute for vegan mayo in this recipe?

If you prefer a lighter or oil-free version of this vegan Mexican street corn salad, replace vegan mayo with cashew cream, coconut yogurt, or blended tofu. These alternatives create the same creamy texture while reducing fat and calories. For added tang, mix in a splash of lime juice or apple cider vinegar. Each option keeps the dish deliciously creamy while maintaining its dairy-free and vegan-friendly profile.

6. What are the best ways to serve vegan Mexican street corn salad?

This vegan elote salad is incredibly versatile! It can be served warm or chilled as a vegan side dish, taco filling, or salad topper. Pair it with grilled tofu, veggie fajitas, burrito bowls, or even spoon it over nachos for a flavorful twist. It’s also great as a dip with tortilla chips at parties. The smoky, creamy, and zesty balance makes it one of the most crowd-pleasing plant-based corn recipes for any occasion.

Best Vegan Mexican Street Corn Salad Recipe

Description

This vegan Mexican street corn salad is a creamy, smoky, and zesty twist on the classic elote. Made with charred corn, vegan mayo, lime, and chili powder, it’s a plant-based, dairy-free, and gluten-free side dish perfect for BBQs, picnics, or quick weeknight meals. Bursting with bold flavors and freshness, this salad is both satisfying and nourishing — a must-try for anyone craving authentic Mexican street food in a wholesome, vegan way.

Ingredients

Scale

4 ears fresh corn (or 3 cups frozen corn)
2 tbsp olive oil or vegan butter
1/4 cup vegan mayonnaise
1 tbsp lime juice (freshly squeezed)
1 tsp chili powder
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/4 cup crumbled vegan cotija or feta cheese
Salt and black pepper to taste
Optional toppings: diced avocado, smoked paprika, jalapeño slices

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Instructions

Grill the Corn: Brush corn with olive oil and grill on medium heat until slightly charred, about 8–10 minutes, turning occasionally.
Cut the Kernels: Once cool, slice the kernels off the cob and transfer to a large mixing bowl.
Make the Dressing: In a small bowl, whisk together vegan mayo, lime juice, minced garlic, chili powder, salt, and pepper.
Combine and Toss: Pour the dressing over the grilled corn. Add cilantro and vegan cheese, then toss gently until well coated.
Garnish and Serve: Sprinkle extra chili powder, lime juice, and vegan cheese on top before serving.

Notes

For a spicier flavor, add diced jalapeños or hot sauce.
To make it oil-free, grill the corn dry and use cashew cream instead of vegan mayo.
This salad tastes best slightly warm or at room temperature but can also be served chilled.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 180kcal
Sugar: 4g
Sodium: 250mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g