Name: Dairy-Free Elote Salad (Mexican Street Corn Off the Cob)
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 6 cups fresh corn kernels (from about 8 ears of corn, or use thawed frozen corn); 2 tablespoons olive oil; 1/2 cup vegan mayo; 1 tablespoon lime juice (plus more for serving); 1/2 teaspoon chili powder (plus more for garnish); 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 cup chopped cilantro (plus extra for serving); 1/4 cup thinly sliced green onion; 1/4 cup crumbled dairy-free feta or cotija-style vegan cheese (optional, for topping)

Dairy-Free Elote Salad (Mexican Street Corn Off the Cob)

miradu

This Dairy-Free Elote Salad captures all the bold, tangy, and smoky flavors of classic Mexican street corn—but in a scoopable, shareable form perfect for potlucks or picnics. By pan-charring the corn, you bring out its natural sweetness and a craveable roasted flavor without firing up a grill. The creamy, zesty dressing (made with vegan mayo and fresh lime) gets a bump of spice from chili powder and smoked paprika, while a sprinkle of vegan feta adds a salty finish. It’s a crowd-pleaser that’s safe for dairy-free eaters and irresistible to everyone else.

Ingredients

Instructions

Heat a large skillet over medium-high. Add olive oil and corn kernels. Sauté, stirring occasionally, until corn is deeply golden and lightly charred in spots, about 8-10 minutes.
While the corn cooks, in a large bowl, mix vegan mayo, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth.
Add the warm, charred corn to the bowl. Toss to coat corn evenly in the dressing.
Fold in chopped cilantro and green onion. Taste and adjust seasoning with more salt or lime juice if needed.
Transfer to a serving platter. Top with crumbled dairy-free feta (if using), reserved cilantro, and a sprinkle of chili powder.
Serve warm or at room temperature, with extra lime wedges on the side.