Description
This Vegan Mexican Street Corn Salad may just be the perfect side dish for all those backyard BBQs. Even your non-vegan friends will love it!
Ingredients
Units
Scale
- 4 ears of corn (about 3 cups)
- 1 poblano pepper
- 1/3 cup diced red onion
- 1/3 cup vegan parmesan
- 1/3 cup avocado mayo
- 2 Tbs cilantro
- 1 Tbs lime juice
- 1/2 tsp Tajin (or sub salt)
Avocado Mayo
- 1 large avocado
- 1/4 cup water
- 1 Tbs lime juice
- PlantPure Mayo Meal Starter or sub the following
- 2 tsp apple cider vinegar, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt
Instructions
- Make the parmesan cheese - it'll only take a minute
- Blend the avocado mayo ingredients and place in a jar
- Shuck the corn and remove all the silk
- Roast the corn on your grill until you see some slight charring
- At the same time, roast your poblano until the skin blisters and blackens
- Rotate the corn and pepper occasionally to ensure all sides are charring evenly
- Remove the corn and allow it to cool
- Place the pepper into a bag and let it steam for 15 minutes
- Carefully cut the kernels off the corn cob into a large bowl
- Scrape the blackened pepper skin off, remove the stem, and seeds
- Dice the onion, the poblano, and chop the cilantro
- Add all ingredients to the bowl and mix well
- Serve warm or cold
Notes
Like This Recipe? Tips & Donations Are Always Welcome!