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Creamy Vegan Street Corn Salad (Dairy Free Elotes Style)

Close-up of a creamy vegan street corn salad featuring yellow corn, red onion, and cilantro in a white bowl.
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Make this easy vegan street corn salad, inspired by Mexican Esquites. This recipe delivers the smoky, tangy, and creamy flavor of traditional street corn using simple, plant-based ingredients.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned, drained)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 cup raw cashews, soaked in hot water for 15 minutes
  • 1/4 cup water (for cashew cream)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vegan mayonnaise
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Optional: Vegan cotija cheese alternative or nutritional yeast for topping

Instructions

  1. If using fresh or frozen corn, cook it first. You can boil it briefly, steam it, or grill it for a smoky flavor. If grilling, lightly coat the corn in oil and grill until lightly charred. Remove kernels from the cob and place them in a large bowl.
  2. In a small skillet over medium heat, warm the olive oil. Add the corn kernels, smoked paprika, and chili powder. Cook for 3 to 5 minutes, stirring occasionally, until the corn is heated through and slightly toasted. Set aside to cool slightly.
  3. Prepare the creamy vegan sauce. Drain the soaked cashews. Place the drained cashews, 1/4 cup fresh water, lime juice, vegan mayonnaise, minced garlic, salt, and pepper into a high-speed blender. Blend until completely smooth and creamy, adding a teaspoon of water if needed to reach a thick, pourable consistency (this is your vegan crema).
  4. In the bowl with the slightly cooled corn, pour the creamy vegan sauce over the kernels.
  5. Add the chopped cilantro and red onion to the bowl. Gently fold all ingredients together until the corn is evenly coated.
  6. Taste the salad and adjust salt, pepper, or lime juice as needed.
  7. Serve immediately or chill for 30 minutes to let the flavors combine. Top with vegan cheese alternative or nutritional yeast before serving.

Notes

  • For the best smoky flavor, grill the corn kernels directly on a grill pan or outdoor grill before mixing them into the salad.
  • If you do not have a high-speed blender for the cashew cream, you can substitute the cashews with 1/2 cup of plain, unsweetened vegan yogurt or store-bought vegan mayonnaise for a quicker, no-soak option.
  • This dairy free elotes salad is excellent served warm as a side dish or chilled as a dip with tortilla chips.

Nutrition

Find it online: https://blissbatter.com/vegan-street-corn-salad-recipe/