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
Servings
Yields
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Linked Recipes
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.
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