About the Recipe
This Mexican corn salad is fresh, creamy, and packed with vibrant flavor. Sweet roasted corn, avocado, crunchy greens, cilantro, and zesty lime make it satisfying as a light meal or side.
Ingredients
For the Salad
2 (15 oz) cans sweet corn, drained, or 4 cups frozen corn, thawed
1 tbsp olive oil
1 red onion, finely diced
2 jalapeños, seeded and finely diced
½ cup fresh cilantro, chopped
⅓ cup vegan mayonnaise, plus more if needed
1 avocado, diced
Mixed greens or your favorite lettuce
Juice of 1 lime, plus more to taste
Salt and freshly cracked black pepper, to taste
For Topping
Paprika, for garnish
Vegan feta, crumbled (Violife recommended)
Pickled onions
Pumpkin or sunflower seeds
Optional Additions
Cherry tomatoes
Black beans
Bell peppers
Diced cucumber
Tortilla strips, for crunch
Your favorite hot sauce, for extra heat
Preparation
Step 1
Heat the olive oil in a large pan over medium-high heat.
Step 2
Add the corn and sauté for 8–10 minutes, stirring occasionally, until lightly roasted and charred in spots. Avoid excessively high heat, as the kernels may begin to pop. Remove from the heat and allow the corn to cool slightly.
Step 3
In a large salad bowl, combine the mixed greens, roasted corn, diced red onion, jalapeños, avocado, and fresh cilantro.
Step 4
Add the vegan mayonnaise, fresh lime juice, salt, and black pepper. Toss gently until everything is evenly coated. For a creamier salad, add a little more vegan mayonnaise until it reaches your preferred consistency.
Step 5
Divide the salad among serving bowls or transfer it to a large serving platter.
Step 6
Top with crumbled vegan feta, pickled onions, pumpkin or sunflower seeds, a sprinkle of paprika, and a few cracks of fresh black pepper.
Step 7
Serve immediately.
