Vegan Mexican Street Corn Salad

Name: Vegan Mexican Street Corn Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 large ears of corn, husks removed; 1/2 red bell pepper, diced; 1/3 cup red onion, diced; 1 jalapeño, diced (see notes*); 1/3 cup vegan mayonnaise; 1/3 cup vegan feta cheese, crumbled, homemade or store-bought (Violife is a good choice); 1/3 cup chopped cilantro; 3 tablespoons lime juice; 1 tablespoon distilled white vinegar; 1/4 teaspoon chili powder; 1/4 teaspoon cumin; 1/4 teaspoon salt and pinch of black pepper; 1 teaspoon Tajin (sprinkle on top for serving)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Author : Verna

street corn salad mexican salads

Instructions

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Step 1

For corn: Boil corn for 3 minutes, no longer. Once cool enough to handle cut kernels off the Cobb

Step 2

Add to salad bowl along with vegetables, vegan mayo, feta, herbs, spices, vinegar and lime juice.

Step 3

Toss everything together. Sprinkle the Tajin over the top

Step 4

Serve warm or cover and chill in the fridge first your choice! ( I like it chilled) To add more spice bring your favourite hot sauce to the table. For step by step photos, FAQ, Tips and serving suggestions see above post

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