Elote Corn Salad w/ a Vegan Option

Elote Corn Salad w/ a Vegan Option

Discover the Perfect Summer Side: Elote Corn Salad with an option to make it vegan! This dish is a celebration of summer, combining the smoky, tangy, and creamy elements of traditional Mexican street corn, or “elote,” into a refreshing and easy-to-make salad. And for our plant-based friends, we’ve included a simple vegan option that retains all the classic flavors without any dairy. Whether you’re hosting a barbecue or looking for a quick weeknight side, this Elote Corn Salad is sure to impress and satisfy.

INGREDIENTS

• 2 tbsp (30ml) vegetable oil
• 1 – 10oz bag of Stahlbush Island Farms Super Sweet Corn
• 1 – 10oz bag of Stahlbush Island Farms Crazy Corn
• 1/2 cup finely sliced scallions, green parts only
• 1/3 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and stemmed, finely chopped
• 1-2 tsp minced or pressed garlic (1-2 cloves)
• 2 tablespoons (30ml) mayonnaise *see note for vegan dressing option below*
• Zest of one lime – finely grated with a microplane
• 1 tablespoon (15ml) fresh lime juice from one lime
• Chile powder or hot chile flakes, to taste
• Kosher salt, to taste
• ¼ cup Cotija cheese, crumbled *make it vegan with a plant based feta*
• 1/4-1/2 cup diced red onion

INSTRUCTIONS

• Heat oil in a large cast iron skillet or wok over high heat until shimmering. Add in corn and season to taste with salt. Toss a few times to full coat the kernels, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue stirring and cooking until corn is evenly charred, about 10 minutes. Transfer to a large bowl.
• Add the jalapeño, garlic, lime zest, and lime juice first and toss to coat. Then add the mayonnaise *onions (optional), scallions, cilantro and chili powder and toss to combine. Taste add salt and chili powder to taste. Toss in the crumbled Cotija cheese last and serve immediately. More
• Add the jalapeño, garlic, lime zest, and lime juice first and toss to coat. Then add the mayonnaise *onions (optional), scallions, cilantro and chili powder and toss to combine.
• Add salt and more chili powder to taste.
• Toss in the crumbled Cotija cheese last and serve immediately. More Cotija cheese can be sprinkled on top.

MAKE IT VEGAN

Make this easy dressing for a vegan version of this tasty Elote Corn Salad

• 2 tbsp unsweetened almond milk yogurt 
• 2 tbsp vegan mayo 
• 2 tbsp fresh lime juice 
• ½ tsp chili powder
• ½ tsp paprika
• ¼ tsp Himalayan sea salt
• ¼ tsp ground pepper
• ¼ tsp garlic powder 

1. In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, ground pepper and garlic powder until combined.
2. Pour the dressing over the salad ingredients and toss everything well until the mixture is well coated.