Easy Vegan Street Corn Guacamole Salad
You will love this fresh and wholesome twist on traditional street corn. Easy Vegan Street Corn Guacamole Salad is served in a bowl and is ready within 20 minutes. It’s a delicious vegan side dish, dip for chips, or taco topping.
This recipe is for you if you love classic Mexican street food or delicious fair food. It’s the perfect way to enjoy your favorite foods without the dairy or unhealthy ingredients.
Spotlight on This Easy Vegan Street Corn Guacamole Salad
- It’s refreshing: This crisp, flavorful salad is perfect for warm summer days. Whether you’re hosting or heading to a BBQ, it’s the kind of dish everyone keeps going back for.
- It’s easy to make: This vegan Mexican street corn salad comes together quickly with simple ingredients. The only real step is boiling the corn, and the whole dish is ready in under 30 minutes.
- It’s versatile: Serve it as a side dish, spoon it over tacos, or toss it into a salad for extra crunch. You can even enjoy it as a dip with tortilla chips for an easy appetizer.
- It’s delicious: This is a fresh, vegan twist on classic street corn with bold flavor in every bite. It’s unique, satisfying, and hard to stop eating.
- It’s perfect for summer: Bring this along to the pool, beach, or your next gathering. It’s an easy, homemade option that rivals your favorite street food.
Frequently Asked Questions
Of course! You can use whatever method you prefer to cook your corn. Of course, roasted corn from the barbecue will have more of a charred flavor to it, which would taste great!
Yes! Feel free to add vegan feta cheese, regular feta cheese, or cotija cheese. I like to skip the cheese to keep it plant-based.
Yes! That’s the beauty of corn. It stays crisp for a few days. The only thing to keep in mind is that the avocado will brown. I recommend making this salad an hour or two before serving it.
I recommend this vegan Mexican street corn recipe as it is. Pair it with a black bean burrito and you’ll be set. If you do insist on adding plant protein, maybe try half a can of black beans.
While I think it is perfect just the way it is, besides vegan cheese, you could also add minced jalapeno for more spice or minced red bell pepper for more flavor.
The Ingredients
Fresh corn: After you cook the corn, you will cut off the corn kernels. There’s nothing quite like fresh corn, am I right? Find the best high-quality corn for this recipe.
Avocados: I am not sure if you have ever thought to add guacamole to fresh corn kernels but what are you waiting for? It’s a game-changer, for sure. Find yourself two creamy and ripe avocados and watch the magic happen!
Lime juice: You will only need one lime for this recipe. And, you definitely want to use juice from an actual lime.; Fresh lime juice is the only way to go, trust me on this. Also, do not use lemon juice as a replacement.
Chives: While chives are the perfect match for this street corn side dish, you can replace them with finely minced red onion or sliced green onion. I do recommend chives, however.
Sriracha or hot sauce: This small amount of hot sauce will just give it a small kick and extra flavor. You don’t need to worry about it being too spicy. It ends up being very mild. If you just do not like spice, omit this ingredient.
Cilantro: Mexican food just tastes better with cilantro. It brings a wonderful flavor to this corn salad. Not to mention. it makes the salad even healthier.
Tajin or chili powder: I love the flavor of Tajin in this corn dish however don’t worry if you do not have any on hand. Instead, use chili powder! It will work just as well.
Smoked paprika: The smokey flavor this spice brings to this recipe is absolutely wonderful. It’s all about the spices when it comes to street corn!
Garlic powder: Finish off the seasonings with garlic powder. It brings a fresh flavor and pairs well with paprika and Tajin!
Sea salt: Add as much as you would like until it is perfect.
The Instructions
Step one: Add water and a pinch of salt to a deep pot over medium-high heat. Carefully add the shucked ears of corn to the pot of water. Once boiling, cook for 5 minutes or until the corn is tender and turns brighter in color.
Drain the water, set the corn on a cutting board, and allow it to cool while you prepare the other ingredients.
Step two: Cut and mince the chives and cilantro, then set them aside.
Step three: Make the guacamole. Place the flesh of the avocados in a small bowl with 1/4 teaspoon salt, 1 teaspoon of Sriracha, and the juice from one lime. With a fork or a whisk, mash the avocados until the mixture becomes creamy.
Step four: Use a large, sharp knife to carefully cut off the corn kernels and dispose of the corn cobs.
Place the kernels into a large bowl along with the remaining ingredients. This includes guacamole, chives, cilantro, Tajin, smoked paprika, garlic powder, and the remaining salt. Mix it all together until the salad is evenly coated with guacamole and the ingredients are evenly mixed in.
Serve immediately or chill in the fridge for an hour or two before serving.
Storage
Place the leftover corn salad into an airtight container and in the fridge for up to 2 days. Do not freeze.
Tips and Modifications
Remove the hot sauce if you do not like mild spice.
Make sure the guacamole is creamy and not chunky before adding it to the bowl of corn.
For extra flavor, char or roast the corn instead of just boiling it. This adds a smoky depth that makes the salad taste more like authentic street corn.
More Vegan BBQ Side Dish Recipes
Red Cabbage and Sweet Corn Slaw
Creamy Blender Black Bean Salsa Dip
Black Bean Taquitos with Mango Salsa
Easy Vegan Street Corn Guacamole Salad
Equipment
- 1 large bowl
- 1 small bowl *for the guacamole
- 1 large/deep pot
Ingredients
- 8 ears of corn, shucked
- ⅓ cup minced chives
- ¼ cup minced cilantro
- 1 tablespoon Tajin *chili powder can work, too
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
For the guacamole:
- 2 large avocados
- juice from 1 lime
- 1 teaspoon Sriracha/hot sauce
- ¼ teaspoon salt
Instructions
- Add water and a pinch of salt to a deep pot over medium-high heat. Carefully add the shucked ears of corn to the pot of water. Once boiling, cook for 5 minutes or until the corn is tender and turns brighter in color. Drain the water, set the corn on a cutting board, and allow it to cool while you prepare the other ingredients.
- Cut and mince the cilantro and chives, and set them aside.
- Make the guacamole. Place the flesh of the avocados in a small bowl with 1/4 teaspoon salt, 1 teaspoon of Sriracha, and the juice from one lime. With a fork or a whisk, mash the avocados until the mixture becomes creamy.
- Use a large, sharp knife to carefully cut off the corn kernels and dispose of the corn cobs. Place the kernels into a large bowl along with the remaining ingredients. This includes guacamole, chives, cilantro, Tajin, smoked paprika, garlic powder, and the remaining salt. Mix it all together until the salad is evenly coated with guacamole and the ingredients are evenly mixed in.
- Serve immediately or chill in the fridge an hour or two before serving.
