Summertime just got better with this vegan street corn salad, ready to spice up your next BBQ. It's loaded with nutritious goodies like charred corn and other veggies, beans, tofu, and spices. Topped with a tasty, creamy sauce, this salad really satisfies. It's both light and filling. The recipe is quick and easy to make too, ideal for summertime. Grill or pan-char the corn and you're done cooking! It satisfies a whole food plant-based lifestyle and is gluten-free, dairy-free, and nut-free.
This is the ideal salad for your next summer BBQ. In fact, it's really all you need to make for the BBQ - well, maybe add a batch or two of Blueberry Mojito mocktails, I think you'll be glad you did! 😁
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What is street corn?
In Mexico, a common treat sold by street vendors is elote, also known as Mexican street corn. Traditionally, it's boiled corn on the cob with mayo, lime juice, queso fresco and/or cotija, and powdered chiles.
In this recipe, we're appreciating the spirit of traditional street corn in a salad form - one that is dairy-free. This salad is tasty and has a mayo-like sauce with lime and chili powder. The ingredients simulate the traditional version to an extent; since they are vegan and made using whole foods, there are differences while providing a somewhat similar vibe.
Ingredients
The ingredients for this salad are simple and don't take long to prepare.
Beans: Black, pinto, red, or any varieties that work well for Mexican-style dishes would work well in this recipe. I'm using Zuni Gold beans, which is an ancient southwestern bean.
Corn kernels: The source can be on the cob or frozen kernels. We don't have great corn in my area right now, so I'm using frozen kernels.
Cabbage: Cabbage holds up well in salads. I like using a green cabbage in this one.
Salad greens: Romaine works well here.
Scallions: Otherwise known as green onions. Spring onions or chives work well, too. I happened to have chives, so used those here.
Cherry or grape tomatoes: Any variety you like would be nice. These can be skipped if you don't have access to fresh and you'll still have a great salad.
Firm tofu: We're using this for both the sauce/dressing and crumbled into the salad.
Lime: Both the zest and the juice.
Garlic and onion granules: Important for flavor.
Chili powder, smoked paprika, chipotle powder: The combination provides a bit more depth than just the chili powder, but if you only have the chili powder you can skip the other two.
Salt: Enhances the flavors.
Maple syrup: Just a touch of sweetness really balances the flavors.
Water: This helps thin out the sauce so it's pourable.
Topping ideas
Optional yet highly recommended toppings:
Tajin seasoning: This traditional seasoning provides the chili lime profile inherent in street corn. I use the reduced sodium version. Large grocery stores, specialty shops, or online are good places to look for this seasoning.
Cilantro: A fantastic addition for those who like cilantro.
Avocado: Another layer of creamy goodness (and nutritious fats).
An additional lime: I find this necessary to really balance the salad out, squeezing half over the crumbled tofu for added zip and the other half over the completed salad. See what you think.
See recipe card below for quantities.
Equipment
The kitchen tools needed for this recipe:
Sink and kitchen towel for washing and drying ingredients
Cutting board and knife for chopping
Can opener (if using canned beans)
Manual zester and juicer to zest and juice the lime
Measuring cups and spoons
Blender to make the sauce
Wide pan and stove or grill to char the corn (the wide pan isn't needed if corn is on the cob)
Large salad serving bowl
Instructions
This salad requires simple steps and little time to make.
Combine the spices. Stir a teaspoon of the spice mix into the beans.
Char the corn over medium heat.
Blend the sauce ingredients together.
Layer the lettuce, cabbage, beans, and corn in a large salad serving bowl.
Crumble a third of the tofu over the salad, then squeeze lime over the top (optional). Slice the cherry tomatoes.
Add the cherry tomatoes and drizzle the sauce over the top. Sprinkle the remaining ½ teaspoon of spice mix over the sauce and add any other desired toppings.
Tip: I recommend finishing with an additional squeeze of lime. Additionally, you can provide lime wedges when serving.
Serving
Serve with lime wedges, cilantro, avocado, Tajin seasoning, chips and salsa (I love this mango version), guacamole, and anything else you'd like.
Storage
Surprisingly, this salad actually stores well in the fridge overnight. Finishing it on the second day is recommended.
Tip: Use a hearty lettuce like a sturdy romaine and only use avocado on the portion that's being served immediately.
More salads
Looking for more salad recipes? Try these:
Pairing
These recipes go well with this salad:
The Recipe
Vegan Street Corn Salad
Equipment
- sink and kitchen towel for washing and drying ingredients
- cutting board and knife
- can opener if using canned beans
- zester
- manual juicer
- measuring cups and spoons
- blender
- wide pan and stove or grill
- large salad serving bowl
Ingredients
Spice Mix
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- 1 teaspoon salt
Salad
- 3 cups cooked beans black, pinto, red, southwestern
- 3 cups sweet corn kernels fresh on the cob or frozen
- 3 cups cabbage green
- 3 cups lettuce sturdy like romaine
- 1 cup cherry tomatoes or grape tomatoes
- ⅓ cup scallions or chives or spring onions
- 16 oz firm tofu
- 1 lime zest and juice (about 2 tablespoons)
- 1 tablespoon maple syrup
- ⅓ cup water filtered
Topping ideas
- lime fresh juice on top or lime wedges
- avocado sliced or chopped
- cilantro leaves
- Tajin seasoning reduced sodium
Instructions
- Spices and beans: In a small bowl, combine the spices and salt. Strain and rinse the beans, if canned, and place them in a bowl. Toss 1 teaspoon of the spice mix with the beans and set aside.
- CornStovetop: Slice the kernels off if on the cob. Heat a wide pan over medium heat with a splash of water. Once hot, add the kernels in a layer as thin as possible and leave them undisturbed for 10 minutes. Then, use a wooden spatula to scrape the corn out of the pan and set it aside to cool.Grill: Leave the kernels on the cob and cook on the grill for a few minutes, then rotate until all has been charred. Once cooled, slice the kernels off the cob.
- Veg: While the corn cooks, layer on top of each other in the serving bowl as you go. Start with the lettuce, chopping it into bite-sized pieces. Then, the same with the cabbage. Slice the cherry tomatoes in half. Chop the scallions into small pieces. Add the beans and corn on top of the veggies.
- Tofu: Remove the tofu from the package, gently squeeze over the sink, then briefly squeeze in a towel. Slice off ⅓ of the tofu and crumble it evenly over the ingredients in the salad bowl.
- Saucy dressing: Into a blender, place the remaining ⅔ tofu, zest and juice of the lime, maple syrup, water, and all but ½ teaspoon of the remaining spices. Blend until smooth and creamy. If too thick to pour well, add a bit more water and blend again. Pour over the salad bowl ingredients.
- Add any toppings you'd like along with the remaining ½ teaspoon of spice mix and serve. Best served immediately.
- Store any leftovers in a sealed container in the fridge for up to 24 hours. If leftovers are likely, reserve a ½ cup or so of the dressing to add the next day.
Notes
Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)
food safety
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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