Mexican Street Corn (Vegan Esquites)
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.
Servings 4 servings
Calories 215kcal
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.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 400mg | Potassium: 232mg | Fiber: 3g | Sugar: 5g | Vitamin A: 463IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg