Vegan Elote Salad Recipe

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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.

Prep Time20

Total Time20

Course: 30 Minutes or Less, Salad, Side Dish

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 147kcal

Author: Anjali Shah

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

Other options:

US Customary - Metric

Instructions

Put everything into a bowl and mix well to combine.
Serve!

Notes

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.
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.

Nutrition