Mexican Street Corn Salad
The classic Mexican street corn is grilled, slathered with butter, cream, rolled in crumbled cheese, and topped with Mexican spices. If it sounds amazing, that’s because it is. My husband and I have been making a vegan version of this on the regular this summer, but we always remove the kernels with a knife and eat it in salad form. Culinary blasphemy? When it’s this delicious, it’s hard to care, ya know?
- 4 ears corn, shucked
- 1/3 cup raw cashews
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- squeeze of fresh lemon juice
- 1 tablespoon vegan butter
- 1 tablespoon vegan mayo
- 1 tablespoon coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoons red onion, finely diced
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 ripe avocado, diced
- large pinch of smoked paprika
- large pinch of chili powder
- fresh cracked pepper to taste
- Preheat grill to medium/high.
- In a food processor, add cashews, nutritional yeast, and salt. Pulse until consistency is similar to parmesan cheese. Transfer to a small bowl and squeeze about 1/4 -1/2 teaspoon of lemon juice into the bowl. Mix with a fork, until the powder starts to come together a bit and is crumbly.
- Place corn on grill. Grill until the kernels have deepened in colour and charred a bit, turning as needed. This should take 5-10 minutes.
- With a knife, remove kernels from cob. Transfer into a bowl. Add butter, mayo, coconut milk, lime juice, red onion, cilantro, avocado, paprika, chili powder, and black pepper. Toss until everything is incorporated.
- Top with cashew cheese crumbles, lime wedges, and fresh cilantro leaves.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!