Latin American · 20 min · Easy · 4 servings

Elote Street Corn Salad

Name: Elote Street Corn Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cups frozen sweetcorn; 2 tbsp vegetable oil; 4 tbsp vegan mayonnaise; 1 lime, juiced; 2 garlic cloves, grated; 1 tsp chili powder; 1 tsp smoked paprika; ½ red onion, finely diced; 1 jalapeno, finely chopped; 2.82 oz vegan cheese, finely crumbled; 1 handful fresh cilantro, chopped; salt, to taste

Everything good about Mexican street corn, taken off the cob and into a bowl — charred kernels, a tangy lime dressing, chili, and a shower of herbs.

~330 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free

Plan it:

Method

1
Char the corn
⏱ 10 min
Heat the oil in a large frying pan over high heat and add the corn in a single layer. Leave it alone until the kernels blacken in patches, then toss and repeat. You want real char, not just heat — that smokiness is the whole point.
2
Mix the dressing
Whisk the vegan mayonnaise, lime juice, garlic, chili powder and smoked paprika together in a large bowl with a good pinch of salt.
3
Toss and serve
Tip the hot corn straight into the dressing and stir — the warmth loosens it. Fold through the red onion, jalapeno, most of the vegan cheese and most of the cilantro, then scatter the rest over the top.

Notes

Frozen corn chars better than canned, which is too wet. Serve warm or at room temperature; it is best within an hour or two of making, while the corn still has bite.

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Method

Char the corn

Mix the dressing

Toss and serve

Notes