Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Esquites (Mexican Street Corn Salad)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: Mexican
  • Diet: Vegan

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

  1. Make the parmesan cheese - it'll only take a minute
  2. Blend the avocado mayo ingredients and place in a jar
  3. Shuck the corn and remove all the silk
  4. Roast the corn on your grill until you see some slight charring
  5. At the same time, roast your poblano until the skin blisters and blackens
  6. Rotate the corn and pepper occasionally to ensure all sides are charring evenly
  7. Remove the corn and allow it to cool
  8. Place the pepper into a bag and let it steam for 15 minutes
  9. Carefully cut the kernels off the corn cob into a large bowl
  10. Scrape the blackened pepper skin off, remove the stem, and seeds
  11. Dice the onion, the poblano, and chop the cilantro
  12. Add all ingredients to the bowl and mix well
  13. Serve warm or cold

Notes

Like This Recipe?  Tips & Donations Are Always Welcome!