Vegan Mexican Street Corn Salad (Esquites)
Vegan Esquites: The Best Part of Elote, in a Bowl 🌱🌽 All the glory of Mexican street corn, without the messy cob! This salad is smoky, creamy, tangy, and has just the right amount of spice. The charred corn is everything, and the vegan sauce is absolutely spot-on.
It’s the ultimate potluck, BBQ, or “I-need-something-amazing-fast” side dish. Seriously, you’re going to want to eat this with a giant spoon.
Key Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6 as a side
Difficulty: Easy
Estimated Calories
Per Serving (as a side): Approximately 200-250 calories.
Ingredients
For the Corn & Base:
6 ears of fresh corn, husked (or 4.5 cups frozen corn, thawed and patted dry)
1 tbsp neutral oil (avocado, vegetable)
1 jalapeño, finely diced (seeds removed for less heat)
½ medium red onion, finely diced
½ cup fresh cilantro, chopped
For the Creamy Vegan Sauce:
½ cup vegan mayonnaise
2 tbsp unsweetened plant-based yogurt or more vegan mayo
2 tbsp fresh lime juice (from about 1 large lime)
1 tsp lime zest
1 large clove garlic, minced or grated
½ tsp chili powder, plus more for garnish
¼ tsp smoked paprika
Salt and black pepper, to taste
For Topping/Garnish:
Vegan cotija-style cheese crumbles (or 2-3 tbsp nutritional yeast)
Extra chili powder
Lime wedges
Tajín seasoning (optional, but highly recommended)
How to Prepare
1. Char the Corn (This is Key for Flavor!):
Stovetop Method: Heat a large cast-iron skillet or grill pan over high heat. Brush the ears of corn with oil and cook, turning occasionally, until kernels are charred in spots, about 8-10 minutes total.
Oven/Broiler Method: Position an oven rack 6 inches from the broiler. Place husked corn on a baking sheet, brush with oil, and broil for 5-10 minutes, turning occasionally, until charred.
Let the corn cool slightly until you can handle it. Stand an ear of corn on a cutting board and use a sharp knife to slice the kernels from the cob. Place the kernels in a large bowl.
2. Make the Creamy Sauce:
In a small bowl, whisk together the vegan mayonnaise, vegan yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, salt, and pepper until smooth.
3. Combine the Salad:
To the bowl with the charred corn, add the diced jalapeño, red onion, and fresh cilantro.
Pour the creamy sauce over the top and stir until everything is evenly coated.
4. Serve:
Transfer the salad to a serving dish. Top generously with vegan cotija crumbles (or nutritional yeast), an extra sprinkle of chili powder, and a dash of Tajín.
Serve immediately with lime wedges on the side for an extra squeeze of freshness.



















