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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. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: bbq side, dinner, Salad, Side Dish
Cuisine: American
Keyword: corn, corn salad, guacamole, healthy street corn, street corn, vegan mexican food, vegan street corn
Servings: 4 cups
Calories: 283kcal
Author: Michelle Kadera at The Happy and Wholesome Mommy

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 remaining produce. Set it aside.
  • 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.
  • 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.

Notes

For leftovers, place the salad in an airtight container and in the fridge for up to 2 days.
If you do not like a hint of spice, remove the hot sauce from the guacamole recipe.
Make sure the guacamole is creamy before adding it to the bowl.

Nutrition

Serving: 1cup | Calories: 283kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 650mg | Potassium: 820mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1508IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 2mg