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Vegan Elote Salad Recipe

Name: Vegan Elote Salad Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups roasted corn (, 16 ounces frozen or cut from about 4 ears); ¾ cup chopped red onion; ½ cup sliced green onion; ½ cup avocado (, cubed); ½ -1 cup vegan cotija or feta cheese (, depending on how creamy you like it (homemade or store bought)); ¼ cup chopped cilantro; 1 jalapeno (, chopped); 2-4 tablespoons fresh lime juice (, depending on how much lime flavor you want); ½ teaspoon sea salt; ½ teaspoon chili powder or smoked paprika; Black beans; Red pepper

By Sophia DeSantis, Reviewed by Anjali Shah on June 26, 2025

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My vegan Elote Salad recipe, also known as Mexican Street Corn, is a must-try for your next cookout. It takes me just 20 minutes to prepare and is made with roasted sweet corn, jalapeño, and crumbled feta. The mix of savory and sweet flavors, along with the bright colors, makes it the perfect summer salad to pair with just about anything.

Corn salad with red onion and cilantro in a blue bowl next to avocado and jalapenos.

I threw this vegan Elote Salad together one Sunday afternoon when surprise guests showed up and I had to work with what I had. There were a few salad odds and ends in the fridge, some frozen corn in the freezer, and a block of feta hiding in the back. I remembered this chipotle corn salsa recipe that I make all the time in the summer because my kids love it, so I figured, why not try something similar? And guess what? This Elote Salad turned out to be a total win!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥗 More Healthy Salad Recipes!

📋 Recipe Card

Vegan Elote Salad Recipe

The flavor comes from simple ingredients I already use in other fresh recipes, like this healthy taco dip. My husband’s a big fan of that mix of spicy, sweet, and savory all in one bowl, plus the combo of crunchy onions and creamy avocado always wins him over. It’s my go-to for family BBQs when I need something healthy, quick, and colorful that everyone actually wants to eat. 🙂

👩🏽‍🍳 Why I Love This Recipe

I love this Elote salad recipe because it’s a lighter, fresher way to enjoy Mexican street corn without having to grill anything. My oldest son says it smells like summer, and I’ll take that as a compliment. I’ve brought it to picnics, packed it in lunchboxes, and even tossed it on top of tacos when dinner got repetitive. It’s fast, it’s bright, and it disappears from the bowl every time.

The best part is how easy it is to make. I just mix everything in one bowl and season it to taste. I change it up almost every time because I never measure anything exactly, that’s just how I’ve always cooked for my family. My boys like a little extra feta and avocado, and my husband always adds more jalapeños to his. It’s flexible, and that’s what I love about it.

This vegan elote salad is the opposite of complicated, which is what I need most in my life. It’s for moms like me who want something quick but not boring and something flavorful without a bunch of extra steps. It’s creamy, tangy, and sweet all in one bowl and perfect for my bestie who’s gluten intolerant. The leftovers are even better the next day, which is probably why it keeps showing up at our table. I hope you give it a try!

🥘 Ingredients

Here’s everything you need to make this simple and healthy Mexican street corn, it’s made with fresh ingredients and it’s ready in no time!

Roasted Corn: I use about 3 cups of roasted corn, either from fresh cobs or a bag of frozen corn. I roast it in a skillet until it’s golden and a little charred.

Red Onion: I chop up some red onion for crunch and a little bite.

Green Onion: I slice a few green onions for a mild and fresh onion taste. They blend in perfectly with the rest of the ingredients.

Avocado: I dice one ripe avocado and gently fold it in. It makes the salad creamy and adds healthy fats.

Vegan Cotija or Feta Cheese: I crumble about ½ to 1 cup of cheese right over the top.

Cilantro: I toss in a handful of chopped cilantro.

Jalapeño: I finely chop one jalapeño for a little heat. I usually take out the seeds unless we want it spicy.

Lime Juice: I squeeze in fresh lime juice to brighten everything up.

Seasonings: I keep it simple with sea salt and a little chili powder or smoked paprika.

🔪 How To Make

This vegan Elote Salad is honestly so simple to make. Here’s how I put it together step by step:

Prepare the ingredients: I add the roasted corn, onions, avocado, cheese, cilantro, jalapeño, lime juice, and seasonings to a big mixing bowl.

A glass bowl with ingredients to make a corn salad piled in.

Mix everything together: I use a large spoon or spatula to stir the salad gently but thoroughly.

A glass bowl with mixed up corn salad inside.

Serve the salad: I scoop it into a big bowl or onto a platter and bring it straight to the table. It’s best served fresh, but it holds up well if made a little ahead.

Dark blue bowl filled with corn salad and a sprig of cilantro.

💭 Expert Tips

My #1 Secret Tip for making this Elote Salad is to take the time to char the corn before mixing everything together. I usually toss it into a hot skillet for a few minutes until it starts to brown and pop, and that little bit of smokiness brings out so much more flavor. It reminds me of the corn stands we used to visit in the summer, and now I can bring that same taste right into my kitchen.

Other Tips To Keep In Mind:

Use fresh lime juice: I always use freshly squeezed lime juice instead of bottled.
Taste and adjust as you go: I never measure everything exactly. I usually taste after mixing and adjust the salt, lime, or spice based on what it needs that day.
Let it sit before serving: If I’m not in a rush, I let the salad rest for 10 to 15 minutes. The flavors blend together a little more, and it tastes even better.
Add avocado right before serving: To keep it looking fresh, I wait to add the avocado until the very end. That way it doesn’t get mushy or brown.
Make it ahead, but keep it separate: If I prep this salad ahead for a party, I keep the lime juice and avocado out until right before serving. It stays fresh and doesn’t get soggy.

📖 Variations

This Elote Salad is one of my favorite summer side dishes, and I love how easy it is to switch things up! For a variation, I suggest the following favorites:

Add black beans: I mix in about 1 cup of cooked black beans for extra protein and heartiness. It turns the salad into more of a full meal and it is perfect for a bigger crowd.

Swap the cheese: Sometimes I use a crumbled vegan parmesan or a dairy-free cheddar instead of vegan feta or my vegan cotija cheese. It changes up the flavor just enough to keep it interesting.

Make it creamy: I stir in a tablespoon of my vegan mayo or plain dairy-free yogurt for a creamier texture. It gives it that classic street corn salad vibe with a little extra richness.

🍽 Serving Suggestions

In my house, we serve it with grilled veggies, wraps, rice, and pretty much anything. It’s so good. I like to serve it with this vegan black bean enchiladas recipe for a bigger meal and with some vegan Mexican rice when we’re having a taco night with friends.

Sometimes I just scoop it over these delicious vegan quesadillas with butternut squash or the crowd-pleasing loaded veggie nachos to add extra flavor. My plant-based Elote salad seriously pairs with everything, and I know it will be your family favorite after the first bite.

🧊 Storage Directions

Refrigeration: I store any leftover Elote Salad in an airtight container in the fridge. It stays fresh for up to 3 days, but we usually finish it way sooner.

Freezing: I don’t recommend freezing this salad because the texture of the corn, avocado, and cheese changes once thawed. It’s best enjoyed fresh or straight from the fridge.

❓Recipe FAQs

Can I use frozen corn?

Yes, I do this all the time, especially when fresh corn isn’t in season. I just let it thaw for a bit, then throw it into a hot skillet and cook it until it gets golden and a little charred. It tastes just as good and no one ever notices the difference.

Is this recipe spicy?

It has a little kick, but it’s easy to adjust. I usually remove the seeds from the jalapeño or leave it out completely when I’m making it for the kids. If my husband wants extra spice, he just adds more to his own bowl.

Can I serve this warm?

Yes, and it’s really good that way. Sometimes I make it right after roasting the corn, and we eat it while it’s still warm. It’s still delicious when it cools down, so either way works.

🥗 More Healthy Salad Recipes!

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