Vegan Street Corn Salad

5 from 1 vote

A vegan street corn salad for your next BBQ, with charred corn and spicy creamy dressing. Quick and easy, gluten-free, nut-free.

Plant Diversity: Striving for 30 different plants per week

The number of plants in this recipe: At least 8 plants

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Salad

Cuisine: American, Mexican

Diet: Gluten Free, Vegan

Servings:

Calories: 287.77kcal

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.
Corn
Stovetop: 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

This salad can travel well for a picnic or bbq as long as you keep it chilled and add avocado (if using) right before serving.

Leftovers do well if eaten within 24 hours and your lettuce is sturdy, like a fresh romaine (and again, without avocado - if you added the avocado, squeeze lots of lime over it to help it stay fresh). It helps to reserve some dressing to add just before serving the next day.

Nutrition