Can I use fresh corn instead of frozen for this Mexican Street Corn Salad?

Yes, fresh corn works just as well as frozen corn in this recipe. Simply grill or boil the corn until tender, then cut it off the cob once it has cooled. Fresh corn will add an extra layer of sweetness and texture to the salad, making it even more vibrant.

Is this Mexican Street Corn Salad spicy?

The level of spice can be adjusted based on your preference. The recipe uses mild green chilies or jalapeños, but you can increase the heat by adding more chilies or cayenne pepper. For a milder version, use less chili powder and omit the jalapeños.

Can I make this Mexican Street Corn Salad in advance?

Absolutely! In fact, letting the salad chill in the fridge for at least 30 minutes allows the flavors to meld together, making it taste even better. You can make it a day ahead and store it in an airtight container in the fridge.

Can I make this recipe vegan?

Yes! This recipe is already dairy-free, but you can make it fully vegan by using plant-based mayonnaise and a vegan parmesan cheese substitute. It will still maintain its creamy, tangy flavor without any dairy.

The Best Mexican Street Corn Salad: 10-Minute Dairy-Free Recipe

Name: Mexican Street Corn Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 16 oz package frozen corn (thawed, or fresh corn); 1/2 cup diced red onion; 1 cucumber (seeded and sliced); 1/4 cup chopped fresh cilantro; 2 tablespoons vegan mayonnaise; 1 tablespoon lime juice; 1 tablespoon diced green chilies or jalapeños; 1/2 teaspoon chili powder; 1/2 teaspoon salt; Vegan parmesan cheese (optional, for garnish)

Description

This Mexican Street Corn Salad with cucumber is a fresh, dairy-free twist on traditional Mexican street corn. Combining sweet corn, crisp cucumbers, spicy jalapeños, and a creamy vegan dressing, it’s a perfect summer side dish that’s quick and easy to prepare. Packed with flavor and texture, it’s perfect for any occasion, from BBQs to casual family dinners.

Ingredients

Scale

16 oz package frozen corn (thawed, or fresh corn)
1/2 cup diced red onion
1 cucumber (seeded and sliced)
1/4 cup chopped fresh cilantro
2 tablespoons vegan mayonnaise
1 tablespoon lime juice
1 tablespoon diced green chilies or jalapeños
1/2 teaspoon chili powder
1/2 teaspoon salt
Vegan parmesan cheese (optional, for garnish)

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Instructions

In a large bowl, combine the corn, cucumber, red onion, and cilantro.
In a separate small bowl, whisk together the vegan mayonnaise, lime juice, diced green chilies, chili powder, and salt.
Pour the dressing over the salad mixture and stir until well combined.
Cover and refrigerate for at least 30 minutes to let the flavors meld together.
Just before serving, garnish with vegan parmesan cheese and additional cilantro, if desired.

Notes

For a spicier salad, add more jalapeños or cayenne pepper.
Use fresh corn for a more flavorful, smoky version of the salad.
This salad can be made a day ahead for maximum flavor.
Vegan parmesan is optional but adds an extra depth of flavor to the salad.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 143 kcal
Sugar: 2g
Sodium: 340mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg