Ingredients
- 4 cups corn, fresh, canned and drained, or frozen and thawed
- 1 tbsp olive oil
- ¼ cup red onion, finely diced
- 1 jalapeño, finely diced
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
Dressing
- ⅓ cup vegan mayonnaise
- ½ tsp smoked paprika, plus more for garnish
- To Serve
- Lime wedges
- Extra chopped cilantro
- Smoked paprika
Optional Add-Ins
- Diced avocado
- Cherry tomatoes
- Vegan feta or cotija-style cheese
- Green onions
- Tajín seasoning
- Hot sauce
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large skillet over medium-high heat.
Step 2
Add the corn and cook for 8–10 minutes, stirring occasionally, until browned and caramelized in spots.
Step 3
Remove from the heat and let cool for a few minutes.
Step 4
Transfer the corn to a large bowl.
Step 5
Add the red onion, jalapeño, cilantro, and lime juice. Season with salt and black pepper and toss to combine.
Step 6
Add the vegan mayonnaise and stir gently until evenly coated.
Step 7
Taste and adjust with more lime juice or salt if needed.
Step 8
Transfer to a serving bowl and garnish with smoked paprika, cilantro, and lime wedges.
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