In this easy, four-step vegan Mexican Street Corn salad recipe, I turn the popular Mexican corn on the cob into a zesty, flavor-packed salad that you can enjoy as an appetizer or side dish. You can customize it with your choice of add-ins, but no matter how you decide to eat it, you will love it.
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Having a Mexican-themed dinner night? Be sure to check out my other popular side dishes to compliment your entree, including my Mexican fried rice, copycat Chipotle corn salsa, and Chipotle cilantro lime rice.
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❤️ Why you’ll love it
Also known as “esquites,” Mexican Street Corn is a flavor-packed, classic Mexican street food. It is commonly eaten as an on-the-go snack and is the perfect combination of sweet, savory, and spicy. You can enjoy it alone as an appetizer or snack or combine it with other popular dishes for a complete meal.
You will love just how easy and versatile this Mexican corn salad recipe is. Its ingredients are easy to find in your local grocery store, and it does not require any special skills or equipment. All you need is 15 minutes! Since the kernels are removed from the cob, you can easily customize it with different salad ingredients to enhance the flavor. Because of its simplicity, it is an excellent recipe for batch cooking for the week or for entertaining large parties.
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🧾 Key Ingredients
Corn – I use sweet canned corn to make this recipe quick and easy; however, you can also use frozen corn or fresh corn from the cob.
Butter and mayonnaise – Mexican street corn requires butter and mayonnaise, which are not vegan products. I use dairy-free butter in this recipe and swap out the regular mayo for eggless mayonnaise.
Spices – The spices are what give Mexican street corn its kick of flavor and spice. This recipe combines sweet smoked paprika powder, hot chili powder (or flakes), cayenne pepper, and freshly chopped cilantro. You can also use Tajin (a popular Mexican spice blend) instead.
Lime – The lime juice adds a zesty flavor on top of the spices. Use freshly squeezed lime juice versus bottled lime juice for the best flavor.
Cheese – Cheese is an optional yet popular ingredient that adds to the flavor of Mexican street corn. I use vegan parmesan cheese in this recipe instead of a cotija cheese since there is no vegan version. You can also use vegan feta cheese.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
I love to use my skillet from UnoCasa since it make corn lovely charred. I usually use my wooden spatula from Forest Dekor. It is just so beautiful. Cooking is a real joy with it.
👩🍳 Instructions
Making vegan Mexican street corn salad
STEP 1
Preheat a cast-iron skillet over medium-high heat. Add the corn and cook for approximately eight minutes, stirring occasionally.
STEP 2
Once most of the moisture has evaporated and the corn turns darker, remove the pan from the heat. Add vegan butter, and salt, and stir well.
STEP 3
Move the corn to a large bowl and mix with the lime juice, smoked sweet paprika, hot chili pepper (or flakes), and cayenne pepper. Top the mixed corn with the freshly chopped cilantro, sprinkle it with the optional vegan parmesan, and enjoy!
💡Expert tip
For even more flavor, chargrill the corn and marinate it with the seasonings overnight before serving.
🔄 Variations
With protein – Add protein to your salad by mixing black beans, chopped nuts, sunflower seeds, or crispy tofu.
With veggies – You can also add some extra nutrients to your salad by adding chopped red bell peppers, red onions, avocado, or tomatoes.
More heat – Add hot sauce or finely chopped jalapeno, poblano, or serrano peppers if you prefer a spicier corn salad.
More flavor – kick up the salad’s flavor a notch with garlic powder, ground cumin, or a dollop of vegan sour cream before serving.
🥣 Serving ideas
Mexican street corn salad is a highly versatile dish you can enjoy in many ways. Below are just a few ideas:
As an appetizer – Serve it with tortilla chips. It also makes a great addition to a platter alongside some fresh guacamole, salsa, and my homemade queso dip.
As an ingredient – Use it as a topping for your taco salads or as a tasty ingredient inside my copycat Chipotle veggie burrito, portabello mushroom fajitas, black bean fajitas, or Mexican rice casserole. It also makes a great addition to my fajitas bowl and copycat Chipotle burrito bowl.
As a side dish – Serve vegan Mexican street corn salad to complement your favorite Mexican dinner entrees.
❄️ Storing tips
Mexican street corn is best when enjoyed hot and fresh within a couple of hours of making it. However, if you have leftovers, you can store them as follows:
In the refrigerator – Once cooled, transfer to an airtight container and store in the fridge for up to five days.
In the freezer – I do not recommend freezing this dish, as the texture of the corn and other ingredients do not hold up well once thawed.
Reheating – Place in the microwave for 10-20 seconds until thoroughly heated.
🤔 FAQs
Yes! To use fresh corn, remove the husks and silks from the ears of corn and grill or boil in water a large pot for a couple of minutes until the corn kernels are tender. Let the cobs cool, cut the corn from it, and use it as the recipe directs. To use frozen corn, cook it as instructed on the bag, let it cool, and continue using it as directed in the recipe.
In Mexican cuisine, “esquites” refer specifically to grilled corn cut from the cob and usually served in a cup with mayonnaise, chili powder, cotija cheese, and fresh lime juice. On the other hand, “elotes” refer to corn on the cob coated in the same toppings.
You can enjoy this corn salad, either hot or cold. Both ways are equally delicious!
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Mexican Street Corn (Vegan Esquites)
Equipment
Ingredients
- 14 oz Sweet corn (canned)
- 3 Tbsp Mayo (I used vegan)
- 2 Tbsp Dairy-free butter
- 1 Tbsp Lime juice
- ½ tsp Sweet smoked paprika powder
- ¼ tsp Hot chili powder or flakes
- ⅛ tsp Cayenne pepper
- 2 Tbsp Freshly chopped cilantro
- ½ tsp Salt
- vegan Parmesan Cheese optional
Instructions
- Preheat a cast iron to medium-hight heat. Add sweet corn and cook for approximately 8 minutes. Stir occasionally. Corn is ready when most of the moisture has evaporated and it has a darker color.
- Remove from the heat. Add dairy-free butter and salt. Stir well.
- Transfer the corn to a bowl. Add lime juice, smoked sweet paprika, chili powder, and cayenne pepper. Mix well.
- At last add freshly chopped cilantro and optionally sprinkle some vegan parmesan on top.
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