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Home Β» Side Dish Β» Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

Published: Jun 29, 2020 Β· Modified: Aug 9, 2021 by Rebecca Pytell Β· This post may contain affiliate links.

Jump to Recipe

This Vegan Mexican Street Corn Salad is everything you love about grilled Mexican street corn without the mess! Fresh, grilled corn on the cob (elotes), sliced off the cob (esquites), and paired with a cool, creamy, and tangy gluten-free, allergy-free mayo-based sauce with cilantro, lime, and a dash of spice! An easy summer side dish recipe!

overhead half view of vegan mexican street corn salad with image text

Sure, it's "fun" to eat corn on the cob, but it can get messy and difficult for serving a crowd. Grilled corn is an essential summer food, a must! So why not make it just a bit easier, but slicing off those slightly charred sweet kernels and toss them in a salad with ALL the classic flavors of Mexican street corn! Yes! The creamy, cheesy, slightly smokey, and spicy street corn, but let's make it vegan too!

grilled vegan mexican street corn salad with wooden spoon

What is Mexican Street Corn?

Mexican street corn is a Mexican street food made from grilled corn on the cob, coated in a creamy, tangy, slightly spicy dressing. The mixture is made of mayo, sour cream (or Mexican crema), cotija cheese, lime, chili powder, and a nice sprinkle of cilantro.

How to make Mexican Street Corn Vegan:

Don't worry, we don't need dairy or eggs for this allergy-friendly vegan street corn!

  • Corn on the Cob
  • Vegan Mayo
  • Nutritional Yeast
  • Lime
  • Cilantro
  • Chili Powder
  • Black Pepper & Salt

You'll notice I don't use sour cream here. No need with the addition of enough lime juice and mayo, you'll be good to go!

Is Street Corn Healthy?

This recipe for Mexican street corn salad is made with all whole food ingredients, except for the egg-free mayo, so it's a fantastic healthier side dish to serve up while still delivering on ALL the taste you love! It's also:

  • Gluten-Free
  • Vegan and Vegetarian
  • Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free)
  • Quick & Easy
  • Kid-Friendly

grilling corn on griddle

How to Grill Corn on the Cob

The only thing you need to cook for this recipe is the corn. All it takes is a quick, slight char on the corn cobs, though!

  1. First, shuck the husks off the corn cobs and lightly brush the corn with olive oil (or directly grease your grill).
  2. On an indoor or outdoor gas grill, griddle or grill pan (which is what I used), or electric grill, place the corn cobs on the heated grates, and slightly char the corn for about 10-15 minutes, rotating the cobs with tongs so all sides get some char.
  3. Once you get the amount of char you want, remove the corn cobs from the grill and allow them to cool.

How to Cut Corn off the Cob

  1. Allow the corn cobs to cool so you can handle them without burning your hands.
  2. On a large plate or in a wide shallow bowl, hold the corn cob upright and slice the kernels off the cob using a sharp knife. (I did this in the grill pan).
  3. Don't cut so deep into the corn cobs that you remove the hard rough core of the cob with the kernels.

What to do if you don't have a grill

You can roast the corn cobs in the oven using this method and still get a nice roasted smoky taste. If worse comes to worst, you can defrost frozen corn, or even microwave corn cobs, in the husk for about 3-5 minutes. If you want a good smokey taste still, you can add some (about Β½ teaspoon) smoked paprika to your Mexican street corn.

spoonful of vegan mexican street corn from white bowl

How To Make Grilled Mexican Street Corn Salad

  1. Once you've grilled you corn cobs and cut the kernels off the cobs, you'll add the kernels into a large bowl.
  2. Add the mayo, nutritional yeast, lime zest and juice, cilantro, black pepper, salt, and chili powder to taste (if you want it spicy, add more chili powder!).
  3. Mix everything together and serve warm, room temperature, or chilled.

Make it Ahead of Time

You can make this vegan Mexican street corn salad ahead of time and store it in the fridge for 4-5 days. I would recommend serving it chilled if you make it in advance, but you could warm it up in the microwave and give it a good mix if desired.

If you have any leftover grilled corn kernels, whip up this no-cook black bean and corn salsa!

bowl of vegan mexican street corn salad with lime slices

Elotes and Esquites

What's an Elote?

Elote is the Mexican word for corn on the cob.

What's Esquites?

Esquites is the Mexican word for corn served in a cup.

What's the difference between Elote and Esquites?

Elotes of actual cobs of corn, typically grilled and eaten with the husks pulled back or on a stick. While, Esquites are when the kernels of the corn are cut off the cob, serving in a cup and eaten with a fork or spoon. This essentially means a grilled Mexican street corn salad is the traditional Elotes served as an Esquite.

More Easy Salad Recipes:

  • Simple Summer Corn Macaroni Salad
  • Easy Mexican Pasta Salad
  • Easy Old-Fashioned Cucumber Salad
  • Classic American Macaroni Salad
  • Classic American Potato Salad
  • Old-Fashioned Three Bean Salad
  • French Carrot Salad
  • Vegan Egg Salad

Vegan Mexican Street Corn Salad Recipe

overhead view of bowl of vegan mexican street corn salad

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Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

overhead view of bowl of vegan mexican street corn salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This Vegan Mexican Street Corn Salad is everything you love about grilled Mexican street corn without the mess! Fresh, grilled corn on the cob (elotes), sliced off the cob (esquites), and paired with a cool, creamy, and tangy gluten-free, allergy-free mayo-based sauce with cilantro, lime, and a dash of spice! An easy summer side dish recipe!

  • Author: Rebecca @ Strength and Sunshine
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x
  • Category: Side
  • Method: Grill, No-Cook
  • Cuisine: Mexican

Ingredients

Scale
  • 5 to 6 Ears of Corn (enough for 5 cups)
  • Β½ Cup Vegan/Soy-Free Mayo
  • 1 to 2 TB Nutritional Yeast
  • 1 TB Fresh Lime Juice
  • 1 Tsp Lime Zest
  • ΒΌ Cup Chopped Cilantro
  • Β½ to 1 Tsp Chili PowderΒ (to taste)
  • ΒΌ to Β½ Tsp Black Pepper
  • Salt (to taste)
  • Smoked or Sweet Paprika (optional, to taste)

Instructions

To Prepare the Corn:

  1. First, remove the husks of the corn cobs and lightly brush the corn with olive oil (or directly grease your grill).
  2. Heat the grillΒ you'll be using, and place the corn cobs on the heated grates. Using tongs to rotate the corn, slightly char the kernels for about 10-15 minutes.
  3. Once you get the amount of char you want, remove the corn cobs from the grill and allow them to cool slightly
  4. On a large plate or in a wide shallow bowl, hold each corn cob upright and slice the kernels off the cob using a sharp knife.

Prepare the Salad:

  1. In a large bowl, combine the charred corn kernels, mayo, nutritional yeast, lime juice, and zest and mix everything together to fully coat the corn.
  2. Now add in the chopped cilantro, chili powder, black pepper, and salt according to you taste preferences and toss the salad again.
  3. Top the street corn salad with extra chili powder, paprika, lime slices, and chopped cilantro.
  4. Serve warm or chilled.

 

Nutrition

  • Serving Size: 1 Serving

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

collage image of vegan mexican street corn salad

This simple, but(exploding with flavor) summer side dish is a must! It's so easy to serve at any cookout, BBQ, or potluck without the mess of the cob and toppings falling off! You can serve this grilled street corn salad in individual cups, making it perfect and safe from cross-contamination too! Cool, creamy, tangy, zesty, spicy, sweet, it's literally EVERY flavor your tastebuds could want!

So tell me:

+ Do you like eating corn on the cob or do you always cut it off the cob?

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”-

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Reader Interactions

Comments

  1. Kristen Hollshwandner

    March 02, 2025 at 9:58 pm

    I brought it to a friend's house today (I doubled the recipe) and It was a huge hit! Everyone raved about it and almost all of it was gone by the time we left!

    Reply
    • Rebecca Pytell

      March 03, 2025 at 9:19 am

      Awesome! I'm so happy to hear everyone loved it!

      Reply
  2. AL

    November 20, 2023 at 8:47 pm

    Made this last night with leftover corn I had and wow, was this delicious! I threw in some grilled jalapeΓ±o I had, but otherwise followed the recipe to the T. Super flavorful and enjoyed this with some tortilla chips! Will definitely remake again πŸ™‚

    Reply
    • Rebecca Pytell

      November 21, 2023 at 7:25 am

      Thank you for sharing!

      Reply
  3. Hari

    August 18, 2023 at 9:08 am

    Anything made of corn will be yum and this one is no different. Awesome recipe. Thanks for sharing.

    Reply
  4. Char

    May 14, 2023 at 4:08 pm

    Can this be made a day ahead of when needed

    Reply
    • Rebecca Pytell

      May 14, 2023 at 5:14 pm

      There's literally an entire section on "make it ahead of time".
      Thanks for reading.

      Reply
  5. Lynne

    November 23, 2022 at 1:29 pm

    Just made this and it tastes as delicious as it looks! I added chopped up tomatoes and avocado

    Reply
    • Rebecca Pytell

      November 23, 2022 at 1:30 pm

      Awesome! Sounds great! Thank you for sharing!

      Reply
  6. Rachel Holland

    August 21, 2022 at 3:04 pm

    I made this today and wowza so good!!! I did add some diced up peppers (red yellow green), and I added 1 T crushed red pepper seasoning and a bit (1/2 teaspoon) of tajin seasoning. I used an epicure mayo which is vegan. I will totally make this again!!

    Reply
    • Rebecca Pytell

      August 21, 2022 at 5:17 pm

      Sounds perfect, love the Tajin!

      Reply
  7. Mel

    March 18, 2022 at 2:50 pm

    Just made it for the first time. Left out the yeast because I didn’t have it. It really is fantastic!!! I will be bringing this dish to several parties in the future. It’s going to be a big hit! Thanks for the recipe!

    Reply
    • Rebecca Pytell

      March 18, 2022 at 6:00 pm

      Awesome, Mel! Glad to hear it!

      Reply
  8. Karen

    February 13, 2022 at 2:36 pm

    This was delicious! We are having a Super Bowl party and needed some vegan options. This compliments the vegan sweet potato black bean enchiladas I made. The non-veg attendees raved about it and couldn't believe it was vegan.

    Reply
    • Rebecca Pytell

      February 13, 2022 at 5:45 pm

      Awesome! That's exactly what I love to hear! Glad you all enjoyed, Karen πŸ™‚

      Reply
  9. Lafayne E

    July 03, 2020 at 6:05 am

    I am going to share this with a friend of mine, she will love this.

    Reply
    • Rebecca @ Strength and Sunshine

      July 03, 2020 at 7:18 am

      That's great to hear, I hope you all enjoy!

      Reply
  10. Lily

    July 03, 2020 at 5:38 am

    This looks an amazingly Rebecca....and mexican recipes is one of my favorite and this salad looks soo delicious, i will trying to make it from your tips....Thanks for sharing.....!

    Reply
    • Rebecca @ Strength and Sunshine

      July 03, 2020 at 7:18 am

      So simple to make but LOADED with flavor!

      Reply
  11. Tegan

    July 02, 2020 at 12:52 pm

    This sounds and looks SO delicious, I will definitely give it a try!

    Reply
    • Rebecca @ Strength and Sunshine

      July 02, 2020 at 1:26 pm

      Will be a new essential dish for summer!

      Reply
  12. Louise O'Boyle

    July 02, 2020 at 9:03 am

    This looks absolutely delicious! I am adding this to my meal plan as I type!

    Reply
    • Rebecca @ Strength and Sunshine

      July 02, 2020 at 11:11 am

      Perfect for the 4th!

      Reply
  13. Laura

    June 29, 2020 at 9:17 am

    I am so excited to try this. I never would have thought you could do it with vegan mayo and nooch. Opens up all kinds of doors!

    Reply
    • Rebecca @ Strength and Sunshine

      June 29, 2020 at 2:22 pm

      It tastes amazing! A perfect way to veganize it!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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