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 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. If you are hosting or attending an outdoor BBQ this summer, you’ve got to make this crisp salad. It’s so flavorful and is the best way to enjoy a warm summer day. 

It’s easy to make. This vegan Mexican street corn salad is so simple to throw together. The longest part is boiling the corn. Make this salad in less than 30 minutes, which is the best part.

It’s versatile. Serve it as a perfect side dish or doctor up your tacos as a topping, which is my favorite way to eat it. You can also add it to a Mexican salad for a nice crunch. Last, serve it as a street corn dip with tortilla chips for the perfect appetizer.

It’s delicious. I can guarantee you’ve never had something like this before! It’s unique which is why you won’t be able to stop eating it! Trust me on this one! It’s the vegan version of the street corn you love so much.

It’s perfect for summer. This is the perfect summer side dish that you need poolside or at the beach this summer. Skip the food truck or street vendors, and make this vegan Mexican corn salad instead!

Frequently Asked Questions

Can I grill the corn instead? Of course! You can use whatever method you prefer to cook your corn. Of course roasted corn from the barbeque will have more of a charred flavor to it, which would taste great! 

Can I add cheese to it? 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. 

Can I make it ahead of time? 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. 

Can I add protein? 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.

What else can I add to this recipe? 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 remaining produce. Set it aside.

Step three: Make the guacamole. Place the flesh of the avocados into a small bowl along with 1/4 teaspoon salt, 1 teaspoon of Sriracha, and juice from 1 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.

How to Store Leftovers

Place the leftover corn salad into an airtight container and in the fridge for up to 2 days.

Tips + 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.

Other Delicious Vegan BBQ Side Dishes to Try

Strawberry Fields Pasta Salad with Strawberry Balsamic Dressing

The Best and Fresh Pineapple Mango Salsa

Creamy Blender Black Bean Salsa Dip (5-minute)

Enjoy!

XOXO

Michelle