Abuela's Plant-Based Kitchen
Vegan Mexican-Inspired Corn Salad
Fresh, sweet corn paired with creamy mayo, fiery peppers, tangy lime, and herbs makes for the perfect summer salad.
June 1, 2023
Inspired by Mexican-style street corn, this recipe from the Abuela’s Plant-Based Kitchen cookbook ditches the cheese, swaps mayonnaise with eggless mayo, and it all gets elevated with oven-roasted jalapeños. The end result? Corn that’s smoky, creamy, and healthy that you can enjoy with a margarita.
What you need:
1 tablespoon olive oil
2 cloves garlic, minced
4 cups corn kernels, fresh or frozen (thaw if using frozen)
1 roasted jalapeño pepper, chopped and de-seeded
½ cup red onion, chopped
3 tablespoons vegan mayo
Juice of 2 limes
½ cup fresh cilantro, chopped, plus more for serving
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Lime wedges, for garnish
What you do:
- In a skillet over medium heat, warm oil. Add garlic and corn and sauté until kernels start to brown, about 5 to 7 minutes. Remove from heat and transfer to a large mixing bowl.
- Add jalapeño, onion, mayo, lime juice, cilantro, paprika, and oregano and combine. Add salt and pepper and toss.
- Sprinkle more chopped cilantro over top and serve with lime wedges.
