This vegan Mexican street corn salad is smoky, creamy, and ready in 30 minutes. Dairy-free, oil-free, and made with cashew mayo - the best elote salad you will ever eat.
5-Star Reader Comment
This Mexican corn salad is AMAZING! This is my first time making it, and I love it! The flavors are so delicious, and I will be making this again! Thank you for putting this recipe out there for everyone to enjoy!
– Rachael
⭐⭐⭐⭐⭐
The Movie That Started It All
My family and I were watching Nacho Libre one night - the Jack Black movie - and there it was. Mexican street corn. We had never seen it before, and we were immediately obsessed. We started hitting every county fair within a 100-mile radius just to get our hands on it. No joke.
Then we went plant-based, and the county fair version was off the table. So I did what I always do - I figured out how to make it myself. My cashew mayo stepped in where the sour cream used to be, and homemade vegan parmesan replaced the cotija. The result? Honestly, better than anything I found at those fairs.
This vegan Mexican street corn salad is smoky, creamy, tangy, and ready in about 30 minutes. It is dairy-free, gluten-free, oil-free, and completely irresistible. Bring it to a cookout and watch it disappear.
Shane’s Tips For Getting This Right
Roast the corn until it is dry and starting to color: Canned corn has a lot of moisture. Pat it down well with a paper towel before it goes on the baking sheet, and give it the full 20 minutes in the oven. That roasting step is what turns basic canned corn into something that tastes smoky and slightly caramelized. Do not skip it.
Let the corn cool before you dress it: Hot corn will make the cashew mayo break down and turn watery. Give it at least 5 to 10 minutes after it comes out of the oven before you start mixing.
Make the cashew mayo ahead: If you are planning to bring this to a party or potluck, make the cashew mayo the day before. It takes the pressure off, and the flavors actually get better overnight. The same goes for the vegan parmesan.
Taste before you serve: Every batch of corn is a little different in sweetness and saltiness. Taste the finished salad and adjust the lime juice, smoked paprika, and salt before it hits the table. A little extra lime goes a long way.
Serve it cold or at room temperature: Both work great. If you are making it ahead, pull it from the refrigerator about 15 minutes before serving and give it a good stir.
What Goes Into This Salad
Canned sweet corn - The shortcut that makes this weeknight-friendly. Low-sodium or no-salt-added is the move. Three cans give you the right volume for a crowd-friendly bowl.
Cashew mayo - This is the heart of the dressing. Creamy, rich, and completely plant-based. Shane’s homemade version is made for exactly this kind of recipe, and it is so much better than anything from a bottle.
Vegan parmesan - Replaces the cotija cheese you would find on traditional elote. Salty, nutty, and it brings that authentic street corn flavor without any dairy.
Fresh lime juice - Brightness and tang. Fresh squeezed every time.
Red bell pepper - Adds crunch and a hint of natural sweetness that balances the smoky spices.
Red onion - Sharp, colorful, and essential for depth of flavor.
Pickled jalapeños - All the heat with none of the chopping. Grab the little can, and you are good to go.
Fresh cilantro - Adds a bright, herby finish. Leave it out if cilantro is not your thing - no judgment here.
Smoked paprika, chili powder, and garlic powder - The spice trio that makes this taste like real street corn.
Switch It Up
Add black beans (affiliate link): Toss in a drained can of black beans (affiliate link) for extra protein and heartiness. It turns this side dish into a main.
Swap the mayo: Try cashew sour cream or vegan sriracha mayo in place of the cashew mayo for a totally different flavor profile. The sriracha version adds a nice kick.
Go lower-fat: Tofu mayo or tofu sour cream both work beautifully here and keep the salad just as creamy while using less fat.
Add more vegetables: Cucumber, cherry tomatoes, shredded carrots, or avocado all play well with the smoky corn dressing. Load it up.
Use fresh or frozen corn: If you want to go authentic, grill fresh corn on the cob, let it cool, and slice off the kernels. Frozen fire-roasted corn is another great option - just roast it on the baking sheet the same way.
Make it a dip: Serve it with homemade corn tortilla chips and watch it vanish at a party. It works perfectly as an appetizer.
Let Me Walk You Through It
Roast the corn. Drain and rinse the canned corn, spread it on a parchment-lined baking sheet, and pat it dry. Roast at 425 degrees for 20 minutes, then let it cool.
Mix the salad. Toss the cooled corn with red onion, bell pepper, jalapeños, and cilantro in a large bowl.
Make the dressing. Whisk together the cashew mayo, vegan parmesan, lime juice, and spices in a small bowl until smooth.
Pour the dressing over the corn mixture, stir until everything is well coated, taste and adjust seasoning, and serve topped with extra vegan parmesan, lime zest, and smoked paprika. Full details are in the recipe card below.
Make It Ahead and Store It
This salad is a meal prep dream and one of my favorite things to bring to a potluck because I can make it the day before.
Make it the night before: The flavors get even better after a few hours in the refrigerator. Just give it a good stir and a fresh squeeze of lime before serving.
Store in an airtight container: Keeps well in the refrigerator for up to five days.
Note on freezing: This one does not freeze well - the dressing’s texture changes. Keep it refrigerated and enjoy it within five days.
Transport tip: Keep it cold and stir well right before serving. Add a fresh garnish of vegan parmesan and smoked paprika at the table for a great presentation.
More Vegan Salads You Will Love
These are not all “salad” recipes, but they’re good and who’s judging?
- Cashew Mayo - The creamy, tangy base for this recipe’s dressing. Once you make it, you will put it on everything.
- Easy Chickpea Salad Sandwich - Hearty, satisfying, and ready in 10 minutes. A summer lunch staple.
- Instant Pot Vegan Chili - When you need something hearty to go alongside a light salad, this is the one.
- Best Vegan Cornbread - Because cornbread and Mexican street corn on the same table? That is a good day.
Easy Vegan Mexican Street Corn Salad Recipe
- Total Time35 minutes
- Yield6 servings 1x
- DietVegan
This vegan Mexican street corn salad is smoky, creamy, and ready in 30 minutes. Dairy-free, oil-free, and made with cashew mayo - the best elote salad you will ever eat.
Ingredients
- 3 cans (15-ounce) of sweet corn (low-sodium or no salt added)
- 1 red bell pepper, chopped
- ½ red onion, finely chopped
- ¼ cup diced pickled jalapeños
- ½ cup cilantro, chopped
- ⅓ cup cashew mayo
- ⅓ cup vegan parmesan
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon of smoked paprika
- ½teaspoon chili powder
- Salt to taste
Instructions
- Preheat your oven to 425˚F and line a baking sheet with parchment paper. Drain and rinse the corn, spread evenly on the prepared pan, and pat down with a paper towel.
- Place in the oven and bake it for 20 minutes. Remove and let cool for 5-10 minutes.
- Place the corn in a large bowl and add the red onion, bell pepper, jalapeños, and chopped cilantro. Toss the ingredients together.
- To make the dressing add the cashew mayo, vegan parmesan, lime juice, and spices to a small bowl and whisk. Pour the dressing over the corn mixture and stir until everything is well combined.
- Taste and adjust any of the flavors as needed. You may want to add a little sea salt and black pepper.
- Serve and top with a drizzle of lime juice, a bit of lime zest, vegan parmesan, and smoked paprika.
Notes
Flavors: Try replacing the cashew mayo with my cashew sour cream or vegan sriracha mayo. I like mixing up the flavors from time to time.
Lower the fat: Wanna cut back on the fat? Try using my tofu vegan sour cream or tofu mayonnaise. They’re both delicious, simple to make, and will still yield a wonderfully creamy result.
Protein: If you wish to make this recipe a bit more hearty add black beans (affiliate link). You can also toss on some crumbled tofu which makes a nice feta replacement.
Veggies: add colorful and crunchy vegetables for flavor and texture. Cucumber, tomatoes, shredded carrots, and avocado are delicious add-ins.
Nutrition
- Serving Size: 1 cup
- Calories: 181
- Sugar: 8.2 g
- Sodium: 123.7 mg
- Fat: 7 g
- Carbohydrates: 27 g
- Fiber: 3.5 g
- Protein: 7.5 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Cook Time: 25 mins.
- Category: Vegan Salads
- Method: Bake
- Cuisine: Vegan
Questions You Might Have (Answered Before You Even Ask)
Absolutely. Frozen fire-roasted corn is actually a fantastic option - it adds extra smoky flavor right out of the bag. Use about five cups to replace the three cans. Spread it on the baking sheet and roast the same way.
Store-bought vegan mayo works just fine if you are in a hurry. For a lighter option, tofu mayo or tofu sour cream both work great. My cashew sour cream and vegan sriracha mayo are also excellent swaps.
Both work. Straight from the fridge is refreshing and great for a hot day. Room temperature lets the flavors open up a little more. It is delicious either way.
Yes - just leave it out. The salad is still packed with flavor without it. Not everyone loves cilantro, and that is completely fine.
Two things: make sure the corn is fully cooled before you add the dressing, and pat the corn dry before roasting to remove as much moisture as possible. Those two steps keep the dressing thick and creamy all the way through.
Yes. Swap the cashew mayo for a store-bought nut-free vegan mayo, and replace the vegan parmesan with a seed-based version or skip it. The salad is still great.
What to Serve It With
This salad is the side dish that makes everything better. Pile it on top of tacos with a little hot sauce. Serve it alongside a veggie burger or black bean burger. Spoon it over a bowl of Cuban black beans and chopped romaine for a full meal that comes together in minutes.
It is also incredible as a party dip with corn tortilla chips - set it out and watch it disappear before the main dish even hits the table.
If you tried this Easy Vegan Mexican Street Corn Salad or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
So yummy! I used store bought vegan mayo and skipped the cilantro and it was still delicious! Served along with some black bean taquitos and my family devoured it.
This turned out great!!! The taste was really perfect with the right mix of everything. Thanks for the great recipe! I will repeat this one again…and soon.
Made this with frozen fire roasted corn and it was easy and delicious.
Thank you for another great recipe.
This mexican corn salad… Is AMAZING! This is my first time making it, and I love it! The flavors are so delicious! And I will be making this again! Thank you for putting this recipe out there for everyone to enjoy!
thank you so much, Rachael! We love it, too. It’s on our regular menu rotation:) Blessings.
A lot of my vegan dishes are very winter focussed so while hosting a vegan dinner party I decided to try this recipe. While it added a little extra effort to make the vegan mayo and Parmesan it was so worth it. Absolutely mouth watering deliciousness. Will be making again this summer!
Thank you! I try to keep things as simple as possible, but sometimes a few extra steps are needed to get to flavor town:)
Just made this! I used fresh corn, cut it off the cob, and pan fryed it til it was slightly charred. Deeelicious!
I used tofu mayo for the 1st time and I am very pleasantly surprised how much I like it.
So this recipe is a keeper!!
Awesome!!!
Super yummy! I added it to Cuban Black Beans with chopped Romaine lettuce, and it was FANTASTIC! Thank you, Shane.
Oh My! I made this today and it is mind blowing! I used frozen fire roasted corn instead (made it that much simpler!) and I added some cayenne pepper and a bit more smoked paprika and lime juice and it was perfect for my taste. And it made so much! It’s perfect for a potluck, or just for chow hounds like my hubby and me. Absolutely tastes like Mexican street corn. Really good stuff. Thanks again, Shane, for another “keeper” recipe.
Marsha,
How much frozen corn did you use?
5 cups.
Do you think I could make this substituting cashews with cashew powder (lower in fat)? I would reconstitute it first. Thoughts?
Honestly, I couldn’t say because I’ve never tried it. But, if you are wanting to lower the fat I’ve included a few options at the bottom of the post as well in the “Notes” section of the recipe card. But, like I always say, anything is worth trying with food at least once:)
I dont see bell pepper listed in the ingredients, but its in the directions. How much do I use?
1 red bell pepper, chopped.
This looks delicious! I’m preparing it tomorrow?
Awesome and I hope you enjoy it!