Dairy-Free Mexican Street Corn Salad
A vibrant, creamy salad featuring smoky charred corn, zesty lime, and a tangy dairy-free mayonnaise. Quick to assemble with bold Latin flavors, perfect for summer gatherings or bold topping variations.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 6 servings
- Category: salads
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
4 cups of corn (fresh or frozen, defrosted)
3 tablespoons of dairy-free mayonnaise
2 tablespoons of fresh lime juice (about 2 limes)
1/4 cup of chopped cilantro (packed)
1 teaspoon of chili powder
3 tablespoons of olive oil
1/2 cup of chopped red onion
Instructions
Preheat oven to 400°F (200°C)
Whisk dairy-free mayonnaise, lime juice, chili powder, and chopped cilantro in a medium bowl until smooth
In a separate large bowl, toss corn kernels with olive oil and a pinch of salt
Spread corn in a single layer on a parchment-lined baking sheet
Roast for 15-20 minutes, stirring once, until corn is lightly charred and tender
Return corn to the mayo-lime mixture bowl, add red onion, and gently toss to combine
Transfer to a serving bowl and adjust seasoning with additional chili or lime as desired
Notes
For a more pronounced char, grill corn directly on the stove with a cast iron skillet instead of roasting
Use avocado oil for a milder flavor
Add halal-friendly chili sauce for extra kick
Store leftovers in an airtight container in the fridge for up to 3 days
Chop kernels from 3-4 ears of corn if using fresh corn