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Cast iron skillet with charred yellow corn covered in spices and chopped herbs. A wooden spatula and two lime slices are placed inside.
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Mexican Street Corn (Vegan Esquites)

In this easy, four-step vegan Mexican Street Corn salad recipe, I turn the popular Mexican corn on the cob into a zesty, flavor-packed salad that you can enjoy as an appetizer or side dish. You can customize it with your choice of add-ins, but no matter how you decide to eat it, you will love it.
Course Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian
Keyword mexican street corn
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4 servings
Calories 215kcal
Author Nandi Barta

Equipment

  • our Cast-iron Skillet by UnoCasa

Ingredients

  • 14 oz Sweet corn (canned)
  • 3 Tbsp Mayo (I used vegan)
  • 2 Tbsp Dairy-free butter
  • 1 Tbsp Lime juice
  • ½ tsp Sweet smoked paprika powder
  • ¼ tsp Hot chili powder or flakes
  • ⅛ tsp Cayenne pepper
  • 2 Tbsp Freshly chopped cilantro
  • ½ tsp Salt
  • vegan Parmesan Cheese optional

Instructions

  • Preheat a cast iron to medium-hight heat. Add sweet corn and cook for approximately 8 minutes. Stir occasionally. Corn is ready when most of the moisture has evaporated and it has a darker color.
  • Remove from the heat. Add dairy-free butter and salt. Stir well.
  • Transfer the corn to a bowl. Add lime juice, smoked sweet paprika, chili powder, and cayenne pepper. Mix well.
  • At last add freshly chopped cilantro and optionally sprinkle some vegan parmesan on top.