Mexican Corn Salad by drvegan

Ahmad Noori

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Mexican Corn Salad

drvegan

Cook

20 min

Mexican Corn Salad is a vibrant, flavorful dish that combines sweet corn, a creamy lime dressing, fresh cilantro, and optional jalapenos. It's perfect for summer BBQs, potlucks, and Mexican-themed dinners.

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4 servings

US

original

metric

Picture for Mexican Corn Salad

4 servings

US

original

metric

Ingredients

1 tablespoon oil or vegan butter

1 medium onion (finely chopped)

2 cups fresh or canned corn kernels (drained if using canned)

2 - 3 spring onions (chopped)

¼ cup fresh cilantro (chopped)

1 jalapeno (finely chopped (optional))

½ cup vegan feta (crumbled)

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

For the Sauce

½ cup vegan yogurt

2 tablespoons vegan mayonnaise

½ teaspoon chili powder (or adjust to taste)

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt (adjust to taste)

1 - 2 teaspoons chili or hot sauce (adjust to taste)

1 Juice of 1 lime

Directions

Step 1

Heat oil or vegan butter in a pan over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent.

Step 3

Add the fresh or canned corn kernels to the pan. Stir well to combine with the onion.

Step 4

Sprinkle the Mexican seasoning blend over the corn and onion mixture. Stir to coat evenly.

Step 5

Continue to cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.

Step 6

Remove from heat and transfer to a large mixing bowl.

Step 7

For the Salad

Step 1

To the bowl with the cooked corn and onions, add the chopped spring onions, cilantro, and jalapeno (if using).

Step 2

Add the crumbled vegan feta and gently toss to combine.

Step 3

For the Sauce

Step 1

In a small bowl, whisk together the vegan yogurt, vegan mayonnaise, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, chili or hot sauce, and lime juice until smooth.

Step 2

Pour the sauce over the corn salad mixture.

Step 3

Toss gently to ensure everything is evenly coated with the sauce.

Step 4

Taste and adjust seasoning if necessary.

Step 5

Serve the Mexican Corn Salad immediately, or refrigerate for 20-30 minutes to allow the flavors to meld together.

Step 6

Garnish with additional cilantro or vegan feta if desired.

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