Description
Vegan Elote Corn Salad made easily with frozen corn and a creamy vegan dressing. This summer salad is perfect served warm or chilled!
Ingredients
Corn Salad
- 1 10 oz bag Stahlbush Island Farms Crazy Corn
- 1 10 oz bag Stahlbush Island Farms Super Sweet Corn
- 1 TBSP olive oil
- ½ cup diced red onion
- 1/3 cup cilantro, chopped
Dressing
- 2 TBSP unsweetened almond milk yogurt
- 2 TBSP vegan mayo
- 2 TBSP fresh lime juice
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp Himalayan sea salt
- ¼ tsp ground pepper
- ¼ tsp garlic powder
Instructions
- Place the frozen corn in a pan with 1 TBSP of olive oil for about 10-12 minutes or until corn starts to brown.
- Add the grilled corn kernels to a large bowl along with the diced red onion, and cilantro.
- Toss everything well to combine.
- In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, ground pepper and garlic powder until combined.
- Pour the dressing over the salad ingredients and toss everything well until the mixture is well coated.
- Top the salad with additional cilantro and optional vegan feta.
- Serve immediately or chill the salad in the refrigerator for a few hours.
- This salad can be served warm or cold. Leftovers will keep in the fridge for 3-5 days.
Notes
Recipe adapted from Eating Bird Food
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side, Salad
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free