Vegan Mexican Street Corn Salad is the ultimate side dish or appetizer to eat all summer long!
Vegan Mexican Street Corn Salad or Esquites, has so many beautiful flavors going on.
while my vegan version is not exactly the same as a traditional one, i tried to get it as close as possible!
Esquites is the off-the-cob version of elotes!
i did use frozen corn to cut down on the cooking time and it was sautéed in a pan with avocado oil.
since i cannot find any vegan cotija cheese, i used vegan feta instead.
violife or trader joe’s vegan feta are good choices and easily accessible for many.
cotija is really creamy and crumbly, so if you crumble the vegan feta, it looks pretty similar!
the taste will still be phenomenal as it’s tangy and mixes beautifully with the other flavors.
while i ate Vegan Mexican Street Corn Salad by the bowl full for a meal because it’s SO GOOD, you can serve it as an appetizer or side dish!
Vegan Mexican Street Corn Salad would pair amazingly with quesadillas, enchiladas and more.
also, its fun to eat with tortilla chips, which makes for a great appetizer.
when it comes to the sauce, i use vegan mayo and creamy dairy free yogurt.
i love doing half of each but feel free to use all vegan mayo! my favorite brand is chosen foods.
here’s everything you need to make Vegan Mexican Street Corn Salad
red bell pepper
Vegan Mexican Street Corn Salad is
a great side dish or appetizer
tangy and sweet
creamy and salty
easy to put together
if you love my Vegan Mexican Street Corn Salad, then try these other recipes from my blog!
are you going to make my Vegan Mexican Street Corn Salad?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Vegan Mexican Street Corn Salad
1 and 1/2 lbs frozen corn
1 finely diced red bell pepper
1 finely diced jalapeno pepper or however much wanted
1/3 cup finely diced red onion
1 bunch chopped cilantro
8 ounces vegan feta
juice of 1/2 lime
1/2 tbsp roasted minced garlic
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/4 cup vegan mayo
1/4 cup creamy plain vegan yogurt
sea salt and pepper to taste
- add the corn to a pan with avocado oil and cook until the corn turns golden or about 6-7 minutes.
- then, add to a large mixing bowl. continue to add the additional ingredients with the seasonings last.
- mix well until thoroughly combined.
- garnish if desired, serve and enjoy!