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

overhead view of bowl of vegan mexican street corn salad

5 from 6 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!




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 grill 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.



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