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    Home » Salads

    Vegan Mexican Street Corn Salad

    Updated: Jan 20, 2023 by Verna Rindler · This post may contain affiliate links · 16 Comments

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    My vegan version of Mexican Street Corn Salad AKA Esquites is bright, tangy, slightly spicy and incredibly DELICIOUS. It’s Mexican corn on the cob in a cup! Super creamy with no dairy! Perfect summer salad! Easy side dish, lite lunch or snack! Serve warm or cold. Gluten free, nut free.

    mexican street corn salad mixed in a bowl

    So excited to share my Mexican corn salad with you it’s my take on the popular mexican street food ‘Elite’ which is grilled corn on the cob traditionally smothered in cotija cheese, mayo, lime juice, Chili Powder, herbs and hot sauce. Really tasty!!

    This recipe (Esquites) is served off the cob as a salad and is just as good or better! and so simple to make vegan by using dairy free mayo and vegan feta cheese. Easy peasy and ready in minutes!

    It is seriously a crave worthy fresh corn salad you’ll want all summer long!! Or all year round using canned or frozen corn! And it the perfect way to celebrate cinco de mayo! It's one of my favourites.

    So If you love corn than this mexican salad is for you!! Loaded with sweet summer corn, cilantro, veggies and a simple bright dressing!  Ready in minutes!  Lovely to bring to a potluck or back yard bbq!

    Another one I make all the time my 15 minute Cowboy Caviar with black beans, tomatoes optional avocado and lots of vegetables (cross between salad and salsa). Check it out too😊

    Jump to:
    • Ingredients:
    • How to make vegan mexican street corn salad:
    • Serving suggestions for mexican corn salad:
    • FAQ:
    • Pro tips:
    • This corn salad is:
    • More summer salads:
    • Vegan Mexican Street Corn Salad
    close up of mexican street corn salad

    Ingredients:

    • Fresh corn: can also use canned or frozen corn, won’t be as good as fresh but still very tasty!!
    • Vegan mayonnaise: for the must have creaminess
    • Vegan feta cheese: gives it a cheesy tang, replaces cotija cheese. Store-bought Violife feta is superior in my opinion 
    • Red onions
    • Cilantro: classic fresh herb in so many Mexican dishes! It’s a must!
    • Seasonings: salt, pepper, warm smoky spices like Chili Powder, cumin and the must have chili lime seasoning - Tajin!
    • Lime juice and vinegar: tart tangy flavour compliments the mayo 
    • Red bell pepper: adds fresh crunchy bite
    • Jalapeños: gives a little heat and texture to the dish, add then raw or fry them up your choice!
    ingredients for mexican corn salad in a bowl
    corn on the cob boiling in a pot

    How to make vegan mexican street corn salad:

    1. Boil corn and cut off the cobb
    2. Add to salad bowl along with vegetables, vegan mayo, feta, herbs, spices, vinegar and lime juice.
    3. Toss everything together. Sprinkle on the Tajin. 
    4. Serve warm or chill first your choice! ( I like it chilled) To spice it up bring your favourite hot sauce to the table. For full ingredients and instructions see printable recipe card below  
    step by step photos how to make vegan mexican street corn salad
    vegan mexican street corn salad ready to serve in a bowl

    Serving suggestions for mexican corn salad:

    This salad is great for making ahead to bring to any bbq, cookout, potluck, etc,.. to serve with classic picnic food like grilled vegan burgers, steaks, hot dogs, veggie kabobs and more!

    along side salsas, like pico de gallo or restaurant style and is also a great addition to any Mexican dish for dinner. Serve with these recipes!

    • Charro Beans (Frijoles Charros)
    • Vegan Enchiladas With Homemade Enchilada Sauce
    • Vegan Quesadillas
    • Vegan Burrito delicious along side or added to burrito
    • Ultimate Vegan Chili Recipe ok so the isn't Mexican per say but goes so well with it!! yum
    • add to vegan taco with Tofu Taco Meat or my 'ground beef' Taco Meat
    • Best Refried Black Beans and Homemade Guacamole

    FAQ:

    What is the difference between Elotes and Esquites?

    Elote is the Mexican name for grilled or boiled corn on the cob. Esquites (comes from the Nahuatl word ízquitl, which means "toasted corn" basically means the corn has been removed from the cob toasted and served in a cup and eaten with a spoon They serve it either way as street food in Mexico

    Is there another cooking method besides boiling the corn?

    Yes there is: I prefer boiling the corn for this mexican salad as it is quick and easy, stays super crisp but you can also brush on some oil, grill it on the cob for more of a char flavour or cut the raw kernels off and fry em up! 

    Can I use canned or frozen corn?

    Yes! To use canned corn just drain well and add to salad. For frozen corn fry it up from frozen in a large skillet on medium high heat with some vegan butter or olive oil and a pinch of salt and pepper until cooked and browning slightly.

    Pro tips:

    • Don’t over cook the corn!  Boil for 3 minutes no longer! It stays fresh and beautifully crisp that way
    • Let corn cool for a few minutes before slicing off kernels
    • Slice the kernels of the corn cob over a shallow dish like a pie plate to prevent corn from flying everywhere! 
    • To control the spice in the salad: for mild cut out the membrane and remove all seeds in jalapeño pepper. For more heat leave in some of seeds and membranes (white pith). You can also top individual bowls with some hot sauce 
    • Try not to eat it all before serving lol! It’s that amazing!

    This corn salad is:

    • a classic Mexican street food made from scratch!
    • vegan
    • mild or spicy
    • healthy
    • Crazy good!
    • So simple to prepare
    • Kid approved
    • versatile
    • Fresh tangy creamy
    • Full of texture
    • Wonderful hot or cold!

    More summer salads:

    If you love this salad here are a few more recipes for you

    • Vegan Pasta Salad
    • Best Vegan Macaroni Salad
    • Vegan Potato Salad
    • Vegan Caesar Salad
    • Vegan Broccoli Salad
    • Mediterranean Greek Orzo Salad
    • Vegan Coleslaw!

    and be sure to check out 40 Vegan Salad Recipes

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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    Print
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    mexican street corn salad mixed in a bowl

    Vegan Mexican Street Corn Salad


    ★★★★★

    5 from 4 reviews

    • Author: Verna
    • Total Time: 15 minutes
    • Yield: 4-6 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    My vegan version of Mexican Street Corn Salad AKA Esquites is bright, tangy, slightly spicy and incredibly DELICIOUS. It’s Mexican corn on the cob in a cup! Super creamy with no dairy! Perfect summer salad! Easy side dish, lite lunch or snack! Serve warm or cold. Gluten free, nut free.


    Ingredients

    Scale

    For mexican corn salad:

    • 4 large ears of corn, husks removed
    • 1/2 red bell pepper, diced
    • 1/3 cup red onion, diced
    • 1 jalapeño, diced (see notes*)
    • 1/3 cup vegan mayonnaise 
    • 1/3 cup vegan feta cheese, crumbled, homemade or store-bought (Violife is a good choice)
    • 1/3 cup chopped cilantro
    • 3 tablespoons lime juice
    • 1 tablespoon distilled white vinegar
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon cumin
    • 1/4 teaspoon salt and pinch of black pepper
    • 1 teaspoon Tajin (sprinkle on top for serving)

    Instructions

    1. For corn: Boil corn for 3 minutes, no longer. Once cool enough to handle cut kernels off the Cobb
    2. Add to salad bowl along with vegetables, vegan mayo, feta, herbs, spices, vinegar and lime juice.
    3. Toss everything together. Sprinkle the Tajin over the top 
    4. Serve warm or cover and chill in the fridge first your choice! ( I like it chilled) To add more spice bring your favourite hot sauce to the table. For step by step photos, FAQ, Tips and serving suggestions see above post

    Notes

    • To store: will keep covered in the fridge for up to 3 days. Not suitable for freezing 
    • Corn cooking options:  I prefer boiling the corn for this mexican salad as it is quick and easy, stays super crisp but you can also brush on some oil, grill it on the cob for more of a smoky char flavour or cut the raw kernels off and fry em up! 
    • Frozen or canned corn: To use canned corn just drain well and add to salad. For frozen corn fry it up from frozen in a large skillet on medium high heat with some vegan butter or olive oil and a pinch of salt and pepper until cooked and browning slightly.
    • Jalapeños: add them raw to salad or fry them up first with little vegan butter or oil, pinch of salt and pepper for more flavour, your choice! To control spice see pro tips in above post

    oInspired by Jo Cooks and Pioneer Woman's Mexican street corn saladeeds and membranes (white pith). For more heat leave in some of seeds and membranes (white pith).For more heat leave in s

    • Prep Time: 10 Minutes
    • Cook Time: 5 Minutes
    • Category: Salads, 30 Minute Vegan Recipes, Snacks & sides, Gluten free
    • Method: Stovetop
    • Cuisine: Mexican

    Keywords: vegan mexican street corn salad, street corn salad, mexican salads, summer salads

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Susan

      June 20, 2022 at 3:54 pm

      Fantastic!
      Thank you very much.

      Reply
      • Verna

        June 20, 2022 at 4:03 pm

        You are so welcome!:) feel free to leave a star rating- really helpful.

        Reply
    2. Amy

      December 30, 2021 at 7:54 am

      I love this recipe! I use frozen corn, blackened in a cast iron skillet, and add a can of black beans.
      My kids take it for lunch with tortilla chips.

      Reply
      • Verna

        December 30, 2021 at 9:10 am

        Thrilled you are all enjoying it Amy! Thanks so much for your feedback so appreciated and really helpful. Feel free to leave a star rating 🙂

        Reply
      • Daniel John Vancoughnett

        June 10, 2022 at 5:25 am

        Hello Verna , I made this salad yesterday we love it so good , will be a repeat for sure
        I used plain yogurt instead of mayo and was very yummm
        thank you

        Reply
        • Verna

          June 10, 2022 at 5:56 am

          Thrilled you enjoyed it Dan thanks so much for your wonderful feedback, thank you! 🙂

          Reply
    3. rp

      November 12, 2021 at 4:13 pm

      4 ears of corn = how many cups of frozen corn, please?

      ★★★★★

      Reply
      • Verna

        November 13, 2021 at 5:46 am

        Around 4-5 cups. Enjoy!

        Reply
    4. Rachel

      November 12, 2021 at 7:43 am

      Trying this tonight. Did you know that Trader Joe's carries fried jalapeño peppers? I've been saving them for a special occasion/will top this dish with them! Thanks!

      ★★★★★

      Reply
      • Verna

        November 12, 2021 at 10:53 am

        That sounds really tasty! Enjoy Rachel

        Reply
    5. Katie

      October 18, 2021 at 7:30 am

      Fabulous recipe!!!!!! I made this for a family potluck bbq with about 25 non-vegans and everyone loved it. People were shocked that it was vegan. People asked me for the recipe even days and weeks after. I made it with frozen corn and didn’t even cook it….just threw it right in frozen so it would keep cold but be thawed by the time I got to the party. I can’t imagine how good it would be with fresh corn. I used Nafsika’s feta which is amazing stuff but may be hard to find. Will be making this on the regular!!!

      ★★★★★

      Reply
      • Verna

        October 18, 2021 at 7:56 am

        Thank you so much Katie for the amazing feedback I am thrilled you all enjoyed it. You made my day!!

        Reply
    6. Eric

      July 17, 2021 at 4:57 pm

      I’ve made this 3 times already we can seem to get enough of it, so delicious! 

      ★★★★★

      Reply
      • Verna

        July 18, 2021 at 6:17 am

        Thanks so much!

        Reply
    7. Teresa Bermudez

      June 29, 2021 at 12:08 pm

      How many cans of corn for this recipe?

      Reply
      • Verna

        June 29, 2021 at 4:15 pm

        Hi Teresa, roughly the equivalent of 4 cups of corn. Enjoy!!

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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