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overhead view of bowl of vegan mexican street corn salad with limes and cilantro

Mexican Street Corn Salad

  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan


This vegan Mexican street corn salad is the perfect summer side dish and it's ready in less than 30 minutes! It's the perfect way to use fresh corn, and it's also fantastic as a topping for tacos. 


  • 2 tbsp olive oil (or avocado oil)
  • 1/4 cup minced jalapeno (about 2 large or 3 small jalapeños)
  • 4 cups fresh corn (~8 large ears of corn)
  • 1 red bell pepper, diced
  • 3 tbsp fresh chopped cilantro
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp lime zest
  • 1 1/2 tsp chili powder
  • 1 tsp fine kosher salt
  • 1 cup diced red onion
  • 3 tbsp vegan sour cream
  • 3 tbsp vegan mayo
  • 1/2 cup vegan feta-style cheese*


  1. Prepare the corn by slicing the raw kernels off the cob into a large bowl.
  2. Heat oil in a large pan over medium heat. Once heated, add the jalapeño and sauté for 5-6 minutes.
  3. Add the corn, lime juice, lime zest, chili powder, and salt and stir well. Cook for about 5 minutes, stirring a few times.
  4. Add in the bell pepper and cook for an additional 5 minutes, until pepper is slightly softened but not completely tender. Stir in cilantro and remove from heat. Once slightly cooled, transfer to a large serving bowl.
  5. To remove the raw bite from the red onion, rinse the diced onion in a fine mesh strainer under very hot water for 30-45 seconds. Then, rinse under cold water for 30 seconds. Drain well, then add to the corn salad.
  6. Stir together the sour cream and mayo in a small bowl, then fold into corn salad until well coated. Add in cheese and stir. Best served chilled, topped with extra fresh cilantro and lime slices.


*Cotija cheese is traditionally used in Mexican street corn recipes. It's a salty, crumbly cheese, so we've found vegan feta is the best substitute. You could also use another soft vegan cheese, like the mozzarella that comes in a large round.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Mexican


  • Serving Size:
  • Calories: 214
  • Sugar: 9.1 g
  • Sodium: 600.8 mg
  • Fat: 12.1 g
  • Saturated Fat: 3.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 24.4 g
  • Fiber: 3.4 g
  • Protein: 6.5 g
  • Cholesterol: 13.2 mg

Keywords: vegan mexican street corn salad