Mexican Corn Salad with Mixed Greens
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
10 Minutes
Author
Krystal Roberts
About the Recipe
This Mexican corn salad is fresh, creamy, smoky, and full of vibrant flavor. Roasted corn, avocado, crunchy greens, cilantro, lime, and jalapeño make it perfect as a light meal or side.
Ingredients
- 2 cans (15 oz each) 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
- 1 avocado, diced
- 5–6 cups mixed greens or favorite lettuce
- Juice of 1 lime, plus more to taste
- Salt and freshly cracked black pepper, to taste
- Paprika, for garnish
- Toppings
- Vegan feta, crumbled
- Pickled onions
- Pumpkin seeds or sunflower seeds
Optional Add-Ins
- Cherry tomatoes
- Black beans
- Grilled red bell peppers
- Diced cucumber
- Tortilla strips
- Hot sauce
Linked Recipes
Preparation
Step 1
If using canned corn, rinse and drain well.
Step 2
Heat the olive oil in a large skillet over medium-high heat.
Step 3
Add the corn and sauté for 8–10 minutes, stirring occasionally, until lightly roasted and charred in spots.
Step 4
Remove from the heat and allow the corn to cool slightly.
Step 5
In a large bowl, combine the mixed greens, roasted corn, red onion, jalapeños, avocado, and cilantro.
Step 6
Add the vegan mayonnaise, lime juice, salt, and black pepper. Toss gently until evenly coated.
Step 7
Add more vegan mayonnaise if a creamier salad is desired.
Step 8
Divide among bowls or transfer to a platter. Top with vegan feta, pickled onions, seeds, paprika, and black pepper.
Step 9
Serve immediately.
