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5 from 1 vote

Vegan Esquites (Mexican Street Corn Salad)

Enjoy this easy vegan version of Mexican street corn salad made with corn, vegan mayo, and spices.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Author: Shweta

Ingredients 

  • 2 cups corn;, thawed if using frozen
  • 2 cloves garlic;, minced
  • ½ red onion;, chopped
  • 3 tablespoons vegan mayo
  • ½ teaspoon paprika
  • 1 teaspoon cumin powder
  • ¼ cup cilantro;
  • 1 juice of lime

Instructions

  • Heat a non-stick pan and cook thawed corn for about 5-10 minutes until slightly charred.
  • In a small bowl, mix corn, garlic, red onion, vegan mayo, paprika, and cumin together. Top with cilantro and juice of lime. Enjoy immediately or refrigerate and serve cold.

Notes

  • I don't add any extra salt to this dish as the vegan mayo added enough for me. However, adjust according to your taste at the end!

Nutrition Info

Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 230mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
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