Vegan Mexican Street Corn Salad (2024)

Updated: Jan 20, 2023 by Vera Morgan · This post may contain affiliate links · 17 Comments

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My vegan version of Mexican Street Corn Salad AKA Esquites is bright, tangy, slightly spicy and incredibly DELICIOUS. It’s Mexican corn on the cob in a cup! Super creamy with no dairy! Perfect summer salad! Easy side dish, lite lunch or snack! Serve warm or cold. Gluten free, nut free.

So excited to share my Mexican corn salad with you it’s my take on the popular mexican street food ‘Elite’ which is grilled corn on the cob traditionally smothered in cotija cheese, mayo, lime juice, Chili Powder, herbs and hot sauce. Really tasty!!

This recipe (Esquites) is served off the cob as a salad and is just as good or better! and so simple to make vegan by using dairy free mayo and vegan feta cheese. Easy peasy and ready in minutes!

It is seriously a crave worthy fresh corn salad you’ll want all summer long!! Or all year round using canned or frozen corn! And it the perfect way to celebrate cinco de mayo! It's one of my favourites.

So If you love corn than this mexican salad is for you!! Loaded with sweet summer corn, cilantro, veggies and a simple bright dressing! Ready in minutes! Lovely to bring to a potluck or back yard bbq!

Another one I make all the time my 15 minute Cowboy Caviar with black beans, tomatoes optional avocado and lots of vegetables (cross between salad and salsa). Check it out too😊

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Ingredients:
How to make vegan mexican street corn salad:
Serving suggestions for mexican corn salad:
FAQ:
Pro tips:
This corn salad is:
More summer salads:
Vegan Mexican Street Corn Salad

Ingredients:

Fresh corn: can also use canned or frozen corn, won’t be as good as fresh but still very tasty!!
Vegan mayonnaise: for the must have creaminess
Vegan feta cheese: gives it a cheesy tang, replaces cotija cheese. Store-bought Violife feta is superior in my opinion
Red onions
Cilantro: classic fresh herb in so many Mexican dishes! It’s a must!
Seasonings: salt, pepper, warm smoky spices like Chili Powder, cumin and the must have chili lime seasoning - Tajin!
Lime juice and vinegar: tart tangy flavour compliments the mayo
Red bell pepper: adds fresh crunchy bite
Jalapeños: gives a little heat and texture to the dish, add then raw or fry them up your choice!

How to make vegan mexican street corn salad:

Boil corn and cut off the cobb
Add to salad bowl along with vegetables, vegan mayo, feta, herbs, spices, vinegar and lime juice.
Toss everything together. Sprinkle on the Tajin.
Serve warm or chill first your choice! ( I like it chilled) To spice it up bring your favourite hot sauce to the table. For full ingredients and instructions see printable recipe card below

Serving suggestions for mexican corn salad:

This salad is great for making ahead to bring to any bbq, cookout, potluck, etc,.. to serve with classic picnic food like grilled vegan burgers, steaks, hot dogs, veggie kabobs and more!

along side salsas, like pico de gallo or restaurant style and is also a great addition to any Mexican dish for dinner. Serve with these recipes!

Charro Beans (Frijoles Charros)
Vegan Enchiladas With Homemade Enchilada Sauce
Vegan Quesadillas
Vegan Burrito delicious along side or added to burrito
Ultimate Vegan Chili Recipe ok so the isn't Mexican per say but goes so well with it!! yum
add to vegan taco with Tofu Taco Meat or my 'ground beef' Taco Meat
Best Refried Black Beans and Homemade Guacamole

FAQ:

What is the difference between Elotes and Esquites?

Elote is the Mexican name for grilled or boiled corn on the cob. Esquites (comes from the Nahuatl word ízquitl, which means "toasted corn" basically means the corn has been removed from the cob toasted and served in a cup and eaten with a spoon They serve it either way as street food in Mexico

Is there another cooking method besides boiling the corn?

Yes there is: I prefer boiling the corn for this mexican salad as it is quick and easy, stays super crisp but you can also brush on some oil, grill it on the cob for more of a char flavour or cut the raw kernels off and fry em up!

Can I use canned or frozen corn?

Yes! To use canned corn just drain well and add to salad. For frozen corn fry it up from frozen in a large skillet on medium high heat with some vegan butter or olive oil and a pinch of salt and pepper until cooked and browning slightly.

Pro tips:

Don’t over cook the corn! Boil for 3 minutes no longer! It stays fresh and beautifully crisp that way
Let corn cool for a few minutes before slicing off kernels
Slice the kernels of the corn cob over a shallow dish like a pie plate to prevent corn from flying everywhere!
To control the spice in the salad: for mild cut out the membrane and remove all seeds in jalapeño pepper. For more heat leave in some of seeds and membranes (white pith). You can also top individual bowls with some hot sauce
Try not to eat it all before serving lol! It’s that amazing!

This corn salad is:

a classic Mexican street food made from scratch!
vegan
mild or spicy
healthy
Crazy good!
So simple to prepare
Kid approved
versatile
Fresh tangy creamy
Full of texture
Wonderful hot or cold!

More summer salads:

If you love this salad here are a few more recipes for you

Vegan Pasta Salad
Best Vegan Macaroni Salad
Vegan Potato Salad
Vegan Caesar Salad
Vegan Broccoli Salad
Mediterranean Greek Orzo Salad
Vegan Coleslaw!

and be sure to check out 40 Vegan Salad Recipes

Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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