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Easy Vegan Mexican Street Corn Salad Recipe

This vegan Mexican street corn salad recipe is healthy, easy to make, and a perfect summer side dish for potlucks and picnics! Smoky, creamy, and just 30 minutes required.

  • Total Time: 35 minutes
  • Yield: 6 servings 1x


Units Scale
  • 3 cans (15-ounce) of sweet corn (low-sodium or no salt added)
  • 1 red bell pepper, chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup diced pickled jalapeños
  • 1/2 cup cilantro, chopped
  • 1/3 cup cashew mayo
  • 1/3 cup vegan parmesan
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon of smoked paprika
  • 1/2teaspoon chili powder
  • Salt to taste


  1. 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.
  2. Place in the oven and bake it for 20 minutes. Remove and let cool for 5-10 minutes.
  3. Place the corn in a large bowl and add the red onion, bell pepper, jalapeños, and chopped cilantro. Toss the ingredients together.
  4. 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.
  5. Taste and adjust any of the flavors as needed. You may want to add a little sea salt and black pepper.
  6. Serve and top with a drizzle of lime juice, a bit of lime zest, vegan parmesan, and smoked paprika.


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. 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.

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 25 mins.
  • Category: Vegan Salads
  • Method: Bake
  • Cuisine: Vegan
  • Diet: Vegan


  • 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

Keywords: grilled corn salad, mexcian street corn salad, vegan mexican street corn, easy vegan recipes, oil-free plant-based recipes