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Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican street corn salad with chipotle dressing makes such a great BBQ side! It's spicy, tangy, and super easy to make. Plus, it's entirely vegan and gluten-free.
Course Salad, Side, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 290kcal
Author Sina


For the Street Corn Salad:

  • 5 cups corn kernels either fresh or frozen
  • 2 red bell peppers
  • 5 green onions
  • juice from one lime
  • 1 large avocado
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika powder
  • 1/3 cup vegan mayonnaise
  • 1 teaspoon vegan chipotle sauce
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup fresh cilantro

For the vegan tofu "cheese":

  • 5 oz very firm tofu
  • 2 tablespoons vegan mayonnaise
  • salt, to taste
  • black pepper, to taste


  • Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro.
  • Combine the corn, the red bell pepper, the green onions, and the avocado in a large bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I'd recommend boiled corn. Either frozen or fresh.
  • Combine the vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad.
  • Stir in the chopped fresh cilantro and season with salt, pepper, and red pepper flakes. 
  • In a small bowl, crumble the firm tofu with your hands. Stir in the vegan mayonnaise and season with salt and pepper.
  • Sprinkle the crumbled tofu on top of the salad and serve immediately. 


Calories: 290kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 373mg | Potassium: 511mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1540IU | Vitamin C: 58.4mg | Calcium: 30mg | Iron: 1.8mg