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Mexican Street Corn Salad

Mexican Street Corn Salad

Healthy Mexican Street Corn Salad

I’m pretty sure I can have Mexican food every single day – I mean who couldn’t, right? I love everything from veggie fajitas to guacamole and I ESPECIALLY love Mexican Street Corn. On the cob or as a salad, this dish never disappoints. It’s sweet, spicy, creamy and all sorts of delicious. However, the bazillion calories and unhealthy fat in traditional street corn dishes keep us from ordering too much.

Last weekend Joe and I played around with a healthy flip for Mexican Street Corn Salad. We substituted traditional mayo for eggless mayo and ditched the cheese (gasp!). We even roasted our own jalape├▒os…fancy! The flavors came together nicely and we didn’t miss the not-so-healthy calories. Saved those for margaritas. ­čÖé
Here’s the recipe for you to enjoy!


2 (15oz) cans organic corn, whole kernels

1 tablespoon vegan butter (I like Earth Balance)

2 garlic cloves, minced

1 jalape├▒o pepper, roasted and chopped (seeds removed) *see notes below*

1/2 cup red onion, chopped

3 tablespoons EGGLESS mayo (I like Sir KensingtonÔÇÖs Eggless Mayo)

Juice from 2 limes

1/2 cup fresh cilantro, chopped, more for garnish

┬Ż teaspoon smoked paprika

Salt and pepper to taste


  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and saut├ę until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalape├▒o pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.

*Roasting jalape├▒o peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

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