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.
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.