Mexican Street Corn Salad
- Sara'sKitch
- May 2
- 2 min read
Quick and easy 1-bowl Mexican Street Corn Salad, with the use of frozen fire-roasted corn. Yes, you can get cobs of corn, semi-cook them, then grill them for an authentic dish, but the frozen fire-roasted corn is nearly identical in taste and such a time saver!
Mexican Street Corn, (Elote) is corn on the cob, grilled and smothered in a mayo cotija sauce plus hints of chili powder. I’ve taken inspiration from this delicious simple street dish to make a vegan Mexican Street Corn Salad. The basics are the same, veganized with vegan mayo and vegan parmesan, but I’ve taken a major shortcut by using frozen fire-roasted corn, found right in the freezer section of major grocery stores. By adding just a few fresh vegetables, this corn salad makes a delicious side dish, with a creamy, zesty dressing that you’ll want to gobble up!
Perfect for grill season, if you want to grill corn on the cob for this, use about 4 cobs in place of the frozen corn. Otherwise, prep this in 15 minutes and have it in the fridge ready to pull out once the main dishes are grilled. Makes a fantastic summer party side, potluck, Cinco de Mayo dish, or an alternative to potato or macaroni salad.
Using a bag of frozen fire-roasted corn makes this recipe quick and easy. Add a few additional veggies, then the mayo, lime juice and seasoning, and enjoy!
FODMAPs: Corn is low-FODMAP up to 1/2 cup. Red onion is low FODMAP in very small amounts - one onion ring only. This recipe uses just 1/4 cup in total and should be in the low-FODMAP category based on onion use. Red bell pepper, cherry tomatoes also increase in FODMAPs above a certain amount. As a side dish, this Mexican Street Corn Salad can be used as you begin the reintroduction phase of FODMAPs.
If you try this vegan, gluten-free, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and a comment below. We'd love to hear from you!
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