Mexican Corn Salad
Mexican Corn Salad is a vibrant, flavorful dish that combines sweet corn, a creamy lime dressing, fresh cilantro, and optional jalapenos. It's perfect for summer BBQs, potlucks, and Mexican-themed dinners.
Equipment
- Large pan
- Mixing bowls
- Knife
- Cutting board
- Whisk
Ingredients
For the Corn Salad:
- 1 tablespoon oil or vegan butter
- 1 medium onion finely chopped
- 2 cups fresh or canned corn kernels drained if using canned
- 2-3 spring onions chopped
- 1/4 cup fresh cilantro chopped
- 1 jalapeno finely chopped (optional)
- 1/2 cup vegan feta crumbled
Mexican Seasoning Blend:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
For the Sauce:
- 1/2 cup vegan yogurt
- 2 tablespoons vegan mayonnaise
- 1/2 teaspoon chili powder or adjust to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt adjust to taste
- 1-2 teaspoons chili or hot sauce adjust to taste
- 1 Juice of 1 lime
Instructions
Sauté the Onion and Corn:
- Heat oil or vegan butter in a pan over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Add the fresh or canned corn kernels to the pan. Stir well to combine with the onion.
- Sprinkle the Mexican seasoning blend over the corn and onion mixture. Stir to coat evenly.
- Continue to cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
- Remove from heat and transfer to a large mixing bowl.
Prepare the Salad:
- To the bowl with the cooked corn and onions, add the chopped spring onions, cilantro, and jalapeno (if using).
- Add the crumbled vegan feta and gently toss to combine.
Make the Sauce:
- In a small bowl, whisk together the vegan yogurt, vegan mayonnaise, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, chili or hot sauce, and lime juice until smooth.
Combine and Serve:
- Pour the sauce over the corn salad mixture.
- Toss gently to ensure everything is evenly coated with the sauce.
- Taste and adjust seasoning if necessary.
Serve:
- Serve the Mexican Corn Salad immediately, or refrigerate for 20-30 minutes to allow the flavors to meld together.
- Garnish with additional cilantro or vegan feta if desired.
Notes
Fresh corn is recommended for the best flavor, but canned corn can be used if fresh is not available.
• Adjust the level of heat by adding or omitting jalapenos.
• The salad can be served immediately or refrigerated for 20-30 minutes to let the flavors meld.
• Perfect for a variety of occasions, including potlucks and casual lunches.
• Adjust the level of heat by adding or omitting jalapenos.
• The salad can be served immediately or refrigerated for 20-30 minutes to let the flavors meld.
• Perfect for a variety of occasions, including potlucks and casual lunches.
Nutrition
Calories: 250kcal