Vegan Mexican Street Corn Salad: The Ultimate Dairy-Free Elote Recipe
This Vegan Mexican Street Corn Salad Recipe is a vibrant and flavorful reinterpretation of the classic Mexican street food, Elote. Transformed into an easy-to-make, colorful salad, it delivers all the smoky, tangy, and spicy notes you love, but entirely dairy-free. Imagine perfectly charred corn kernels tossed with a zesty dressing, fresh herbs, and the star ingredient: a homemade, crumbly vegan Cotija cheese. It’s a healthy, plant-based dream come true that promises an authentic street corn flavor without any dairy.
Why You’ll Fall in Love with This Vegan Elote Salad
There are countless reasons why this vegan Mexican street corn recipe stands out as an absolute winner. It’s not just a side dish; it’s a celebration of flavors and textures, making it a perfect addition to any meal or gathering. Here’s what makes it truly special:
- The Perfect Char: The secret to authentic street corn taste lies in charring the corn kernels in a super-hot skillet. This process brings out a deep, smoky sweetness that’s simply irresistible.
- Dynamic Spice Blend: A carefully crafted mix of chili powder, turmeric, cumin, smoked paprika, black pepper, and sea salt creates a complex flavor profile that tantalizes the taste buds. Nutritional yeast adds an extra layer of umami and cheesy depth.
- Zesty & Fresh Accents: A generous squeeze of fresh lime juice provides the essential tang, brightening all the flavors. Diced red onion, fresh cilantro, and thinly sliced jalapeños (or finely diced for more heat) add crucial layers of freshness, crunch, and a pleasant spicy kick.
- Game-Changing Vegan Cotija Cheese: But what truly elevates this dish to an extraordinary level is the homemade Vegan Cotija Cheese. Made from simple white beans, nutritional yeast, and lemon, this crumbly, savory, and slightly tangy cheese alternative is so authentic in flavor and texture, you’ll wonder where it’s been all your dairy-free life! It perfectly mimics the salty, crumbly texture of traditional Cotija, making this salad an incredibly satisfying experience.
If you’re a fan of classic Mexican Corn on the Cob (Elote), then prepare to fall in love with this vegan, off-the-cob version. It’s incredibly easy to prepare at home and serves as the PERFECT, vibrant, and healthy addition to any Cinco de Mayo menu, summer BBQ, or a lively Taco Tuesday.
Fresh or Frozen Corn: Which is Best for Street Corn?
This is a fantastic question, and the answer largely depends on the time of year! If you’re lucky enough to find ripe, sweet ears of fresh corn (typically available from late spring through early fall, depending on your location), then absolutely, go for fresh! There’s nothing quite like the natural sweetness and crisp bite of corn freshly cut off the cob.
However, if fresh corn isn’t in season or readily available, fear not! High-quality frozen corn is an excellent alternative. Most frozen corn is picked at its peak ripeness and then flash-frozen, locking in much of its flavor and nutritional value. This means you can enjoy this delicious street corn salad any time of the year, regardless of seasonality.
The beauty of this recipe lies in the charring process. Whether you use fresh or frozen corn, heating it in a super-hot skillet until lightly blackened will develop that distinctive, smoky, and authentic Mexican street corn flavor that makes this dish so irresistible.
Tips for Choosing and Preparing Fresh Corn
- Appearance: Look for husks that are bright green, tightly wrapped against the corn, and slightly damp. Avoid any ears with yellow, dry husks, small brown holes, black spots, or an off-smell, as these indicate the corn is past its prime.
- Storage: Store fresh corn loose in the fridge, still in its husks. For the best flavor and texture, use it as soon as possible after it’s been picked.
- Quantity: This recipe calls for 4 cups of corn kernels. Generally, one large ear of corn yields approximately ¾ cup of kernels, so you’ll need about 5-6 large ears. If they are smaller, grab 7-8. It’s always fine to have a little extra!
- Frozen Corn Equivalent: If you’re using frozen corn, two 10-ounce packages will typically give you the required 4 cups of kernels. Make sure to thaw and gently pat dry before charring for the best results.
- Zero Waste Tip: When I use fresh corn, I always save the cobs! They’re fantastic for freezing and adding to homemade vegetable broth. This corn-infused broth can then be used to create rich, creamy, dairy-free soups like my delicious Vegan Corn Chowder. It’s a wonderful way to maximize flavor and minimize waste!
Honestly, I make this Vegan Mexican Street Corn Salad with frozen corn all winter long when I crave a taste of summer. The only thing truly “missing” is that delightful popping sound when fresh kernels hit the hot skillet, but the taste is truly delicious either way!
Crafting Your Own Vegan Cotija Cheese: A Dairy-Free Marvel
Simple Ingredients for the Best Vegan Cheese
Creating your own vegan Cotija cheese is surprisingly simple and incredibly rewarding. This homemade version is not only delicious but also nut-free and seed-free, making it a fantastic allergy-friendly option. Here’s what you’ll need:
- White Beans: Cannellini or great northern beans provide the perfect creamy base and structure for the cheese.
- Nutritional Yeast: This is your secret weapon for that distinctive savory, cheesy flavor.
- Lemon Juice: Adds a bright, tangy acidity that mimics the tartness found in traditional Cotija.
- Salt and White Pepper: Essential for seasoning and a subtle peppery kick without visible flecks.
Step-by-Step: Blend Your Way to Vegan Cheese
Place the rinsed and drained white beans, nutritional yeast, salt, white pepper, and lemon juice into the bowl of a food processor or a high-speed blender. Begin to process the mixture.
Continue to process until a thick, uniform paste forms. You’ll need to scrape down the sides of the bowl multiple times to ensure all ingredients are thoroughly incorporated and the texture is smooth and consistent.
Spread and Bake for Crumbly Perfection
Preheat your oven to 350°F (175°C). Line a small, rimmed baking tray with unbleached parchment paper. Using an offset spatula, spread the bean mixture onto the prepared baking sheet in a super thin, even layer. The thinner the layer, the faster and more evenly it will dry out.
Bake for approximately 30 minutes, or until the mixture is completely dry and has a slightly firm, crumbly texture. It should not be burnt. If you spread the layer thicker than ¼ inch, it may require a few more minutes to dry out thoroughly. The goal is a crumbly, cheese-like consistency, not a moist bean puree.
Once baked, remove the tray from the oven and allow the cheese to cool completely. As it cools, it will firm up further. Then, use your hands to gently crumble it into small, irregular pieces, mimicking the texture of traditional Cotija cheese.
Voila! Your seriously fabulous dairy-free Cotija cheese alternative is ready to sprinkle onto your Mexican Street Corn Salad or any other dish that calls for a savory, salty, crumbly topping!
This homemade Vegan Cotija Cheese is a game-changer for elevating all your dairy-free dishes! It’s not just for street corn; try it crumbled over vegan tacos, hearty enchiladas, sizzling sheet pan veggie fajitas, or even simple Mexican pinto beans. It’s also a fantastic allergy-friendly option, being completely free of nuts and seeds.
I often make a batch of this vegan cheese weekly as part of my healthy meal prep routine because it’s that easy and versatile. Just white beans, nutritional yeast, lemon juice, salt, and white pepper are effortlessly transformed into a paste and then dried in the oven for crumbly, tasty perfection. Any extra Vegan Cotija will keep beautifully in an airtight container in the fridge for up to a week, ready to enhance your next meal.
It takes less than 5 minutes of active prep time to get this vegan cheese into the oven. While it bakes, you’ll have plenty of time to pull together the rest of this easy and delicious Mexican Street Corn Salad.
Assembling Your Vegan Mexican Street Corn Salad
Once your homemade vegan Cotija cheese is baking in the oven, the rest of this salad comes together quickly and effortlessly. Here’s a detailed guide to creating this irresistible side dish:
- Start with the Cheese: Begin by getting your Vegan Cotija Cheese into the oven first. It takes about 30 minutes to bake and cool slightly, which is the perfect amount of time to prepare the corn. Alternatively, you can make the cheese in advance; it stores well in the fridge for up to a week.
- Prepare the Corn: If you’re using fresh corn, carefully cut the kernels off the cobs using a sharp knife. If opting for frozen corn, let it thaw completely in a colander and gently pat it dry with a clean dishcloth to remove excess moisture.
- Char the Corn: This step is crucial for that authentic street corn flavor! Heat a large, heavy skillet (a cast-iron skillet works wonders here for even heat distribution) over medium-high heat until it’s sizzling hot. Add 1 tablespoon of olive oil, then carefully add the corn kernels. Let the corn sit undisturbed for about 3 minutes to allow it to start charring and caramelizing. Then, give it a good stir to redistribute the kernels and let it sit again. Continue this process for about 8-10 minutes, stirring occasionally, until most of the corn kernels are beautifully charred and smoky.
- Season the Corn: Once the corn is perfectly charred, turn off the heat. Immediately stir in your delicious blend of spices: nutritional yeast, chili powder, turmeric, cumin, smoked paprika, black pepper, and coarse sea salt. Mix well until all the corn is evenly coated and fragrant. Let it sit in the warm pan for a few minutes to marinate and absorb all those wonderful flavors.
- Assemble the Salad: While the corn is infusing with flavor, dice your small red onion, finely chop your fresh cilantro, and small dice your jalapeños (remember to remove seeds and membranes for less heat, or leave them for more spice!). Add these vibrant fresh ingredients to the seasoned corn in the pan.
- Dress and Serve: Drizzle the fresh lime juice and the remaining 2 tablespoons of olive oil over the corn and veggies. Mix everything thoroughly until well combined. Once your Vegan Cotija Cheese has cooled enough to handle, gently crumble about half of it directly into the salad and mix again. Serve the remaining crumbled cheese in a separate bowl on the side for guests to add as they please.
- THAT’S IT! You’ve just created a sensational Vegan Mexican Street Corn Salad. Now, sit back, relax, and savor every incredible bite.
While grabbing a classic Mexican Street Corn (Elote) from a fair or food truck is undeniably fun, it can also be incredibly messy! Traditional street food is designed for “grab and go,” which is why it’s often served on the cob – something sturdy to hold onto while eating. I believe this version, served off the cob and eaten with a fork, is just as enjoyable. It’s vibrant, bursting with flavor, and far more practical for gatherings. This salad is absolutely perfect for a summer BBQ, a potluck with friends, or simply making your average Taco Tuesday extraordinary.
You truly can’t go wrong with this delicious and versatile side dish. It’s remarkably easy to make, fantastic for healthy meal prep throughout the week, and ideal for effortless entertaining, especially during a Cinco de Mayo celebration. Everyone loves its fresh, zesty, and smoky profile! I think it strikes the perfect balance between authentic street corn flavors and modern functionality, offering year-round accessibility thanks to the option of using frozen corn. Plus, with the homemade vegan Cotija, it’s a truly unique and satisfying plant-based experience.
More Delightful Vegan Mexican Recipes for Cinco de Mayo (and Beyond!)
If you’ve loved this Vegan Mexican Street Corn Salad, then you’re in for a treat! Mexican cuisine offers a wealth of incredible plant-based options that are bursting with flavor and perfect for any celebration or weeknight dinner. Explore more of our favorite dairy-free and vegan Mexican dishes to complete your culinary journey:
- Vegan Cinco de Mayo Recipes
- Vegan Enchilada Casserole
- 4-Ingredient Homemade Guacamole Recipe
- Sheet Pan Veggie Fajitas
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this delicious Vegan Mexican Street Corn Salad, please consider leaving a five-star rating below and a comment sharing your experience. Also, we’d love to see your creations! Share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Your support means the world!
📖 Recipe
Mexican Street Corn Salad
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Equipment
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Wooden Spoon Set
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Cast iron skillet
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Global 8″ Chef’s Knife
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Food Processor
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Parchment Baking Paper
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Half Sheet Baking Pans
Ingredients
CORN
- 1 Tablespoon olive oil
- 4 cups corn*
- 1 Tablespoon nutritional yeast
- 2 teaspoons chili powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon coarse sea salt
SALAD
- 1 small red onion diced (approx ⅓ cup)
- ¼ cup fresh cilantro chopped
- 2 jalapenos small dice
- 1 lime juiced (2 Tablespoons)
- 2 Tablespoons olive oil
Vegan Cojita Cheese
- 1 ½ cups cannellini beans rinsed and drained
- 2 Tablespoons nutritional yeast
- 2 teaspoons lemon juice
- ½ teaspoon white pepper
- ½ teaspoon coarse sea salt
Instructions
DIRECTIONS FOR VEGAN CHEESE:
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Preheat oven to 350°F (175°C). Line a small rimmed baking sheet with unbleached parchment paper.
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Place beans, nutritional yeast, lemon juice, pepper and salt into food processor and pulse to grind into a rough paste. Scrape down sides multiple times to make sure everything is incorporated evenly.
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Spread on prepared baking sheet with spatula, in a very thin layer.
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Bake for 30 minutes, until dried out. If you spread thicker than ¼”, it may take a bit longer for the thicker parts to dry out….you want it to have a crumbly cheese type consistency, rather than a bean puree.
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Let cool on baking tray and then crumble into prepared salad.
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Store remaining cheese in the fridge. It will stay good for a week.
DIRECTIONS FOR CORN SALAD:
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If using fresh corn, pull off the husks and remove the silks. Use a sharp knife to cut the kernels off the cob. If using frozen corn, let it thaw in a colander, and gently dry with a dish cloth.
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Heat a large heavy pan (I like to use a cast iron skillet) over medium-high heat. Swirl in 1 Tablespoon olive oil and then stir in corn. Allow corn to sit in hot pan for about 3 minutes before stirring. Give it a good stir to redistribute and then allow to sit again. The goal is to achieve a charred flavor and color. Continue until most of the corn is charred, about 8-10 minutes.
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Turn off heat. Stir in spices until well incorporated. Let sit to marinate while you prepare salad ingredients.
MAKE THE SALAD:
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Trim jalapeños: cut off tops, slice open and remove the seeds and membranes, then cut into small dice. Cut red onion into small dice, and roughly chop cilantro.
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Add prepped veggies to corn in the pan. Drizzle on lime juice and 2 Tablespoons olive oil and mix well. When cheese is cool enough to handle, gently crumble half over the salad and mix well. Crumble remaining “cheese” into a bowl to serve on the side.
Notes
CHEESE: Extra Vegan Cotija will stay good in the fridge for a week in an airtight container.
MEAL PREP: Street Corn Salad will stay good in the fridge for a week. Make ahead – keep the crumbled “cheese” in a separate container and sprinkle onto the salad just before serving to maintain its texture.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.