Dairy Free Mexican Street Corn Salad

Make this dairy free street corn salad for your next BBQ! This salad is our take on the popular Mexican street corn salad (elote salad), and our version is dairy free, vegan, and naturally gluten free.

Dairy free, vegan, gluten free

Course Side Dishes

Cuisine Mexican

Keyword dairy free elote salad, dairy free street corn salad

Prep Time 30

Cook Time 25

Cooling/chilling time 1

Total Time 1 55

Servings servings

Calories 174kcal

Author Sarah Jane Parker

Equipment

4 pieces aluminum foil

Ingredients

4 medium corn on the cob (for about 3 cups of corn kernels)
1 Tablespoon dairy free butter (or olive oil)
Salt and pepper
3 Tablespoons soy free and egg free mayo* (or dairy free sour cream)
1.5 ounces dairy free feta cheese, plus more for topping (this is a dairy free replacement for cotija cheese)
2 Tablespoons chopped green onions (plus more for topping)
Zest of 1 lime
1 Tablespoon fresh lime juice
¾ to 1 teaspoon smoked salt** (or regular salt)
½ teaspoon garlic powder
¼ teaspoon smoked pepper (or regular black pepper)
Chipotle chili powder (or regular chili powder)
Cilantro for garnish optional
Additional chopped green onions

US Customary - Metric

Instructions

Preheat your grill to 500 degrees.
While the grill is heating up, prepare the corn by removing the husk and silk, and washing.
4 medium corn on the cob
Spread a little bit of dairy free butter on the corn (or olive oil), sprinkle with some salt and pepper, and wrap in te aluminum foil.
1 Tablespoon dairy free butter , Salt and pepper
Grill the corn for about 25 minutes, rotating the corn cobs every 5 minutes to cook on every side.
If you want char marks, you can unwrap the corn and place the corn directly on the grill briefly to add some char marks if desired (this is optional).
Remove the corn from the grill and allow to cool 5-10 minutes then unwrap (the steam from the corn will be quite hot so be careful unwrapping).
Allow the corn to cool about 20-30 minutes, then cut the corn kernels off the cob using a knife down the sides of the corn cobs. You'll have about 3 cups of grilled corn kernels.
Add the cooled corn kernels to a bowl and add the mayo, dairy free feta, green onions, lime zest, lime juice, salt, garlic powder, and black pepper and combine.
3 Tablespoons soy free and egg free mayo*, 1.5 ounces dairy free feta cheese, plus more for topping, 2 Tablespoons chopped green onions, Zest of 1 lime, 1 Tablespoon fresh lime juice, 3/4 to 1 teaspoon smoked salt**, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked pepper
Serve at room temperature or chill completely (chilled for 2 hours or more) and serve topped with a sprinkle of chipotle chili powder and additional dairy free feta cheese, green onion, and optional chopped cilantro.
Chipotle chili powder , Cilantro for garnish, Additional chopped green onions
Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

*We use Just Mayo or Hellman's vegan mayo.

**Or regular salt. Adjust depending on your taste preference and the saltiness of your dairy free feta cheese. We used 1 teaspoon smoked salt in our salad.

Nutrition