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Large white bowl of mexican street corn dip on a wooden cutting board with tortilla chips on the side.

Mexican Street Corn Salad

This fresh and flavorful Mexican Street Corn Salad is the perfect dairy free and vegan dip to add to your next gathering.

Course Appetizer, Side Dish, Snack
Cuisine Mexican, Tex-Mex
Keyword Chip Dip, Corn, Elote, Mexican Street Corn, Salad
Prep Time 10 minutes

Ingredients

  • 14 oz Corn frozen or canned
  • 1 Jalapeño seeded and diced
  • 1 Lime juiced
  • ½ cup Cilantro chopped
  • ¼ cup Vegan Mayo
  • 3 Garlic Pods diced or microplaned
  • ½ teaspoon Salt
  • ¼ teaspoon Cayenne
  • Black Pepper to taste

Instructions

  1. If using frozen corn, allow to thaw, drain and rinse. If using canned corn drain and rinse.

  2. Dice 1 jalapeño, chop ½ cup cilantro, and microplane 3 cloves of garlic, set aside.

  3. In a medium bowl put corn, jalapeño, cilantro, and garlic. Juice 1 lime over the bowl and season with ½ teaspoon salt, ¼ teaspoon cayenne, and ⅛-¼ teaspoon black pepper.

  4. Add ¼ cup vegan mayo and stir until combined. Taste and add additional salt, pepper, or cayenne as needed.