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.