Vegan Street Corn Guacamole Salad
This Vegan Street Corn Guacamole Salad combines fresh corn, creamy avocado, lime, cilantro, and smoky spices for an easy 20-minute side dish, dip, or taco topping.
Servings: 4 cups
Calories: 283kcal
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.
Notes
Storage:
Store leftover Street Corn Guacamole Salad in an airtight container in the refrigerator for up to 2 days. Since this recipe contains fresh avocado, it is best enjoyed the day it’s made for the freshest flavor and color.
To help prevent the avocado from browning, press a piece of plastic wrap directly against the surface of the salad before sealing the container. Give it a good stir and add a fresh squeeze of lime juice before serving leftovers to brighten everything back up.
I do not recommend freezing this salad since the texture of both the avocado and fresh corn will change once thawed.
Tips and Modifications:
Leave out the Sriracha or hot sauce if you prefer absolutely no spice. The small amount used in the recipe only adds a mild kick, so feel free to adjust it to your taste.
Make sure the avocado mixture is creamy before folding it into the corn. This helps it evenly coat the kernels and gives the salad that delicious guacamole-like texture.
For even more flavor, grill or char the corn instead of boiling it. Those slightly charred kernels add a smoky flavor that pairs perfectly with the lime, avocado, and seasonings.
Allow the cooked corn to cool before mixing it with the avocado. Adding hot corn can warm the guacamole and affect its fresh flavor and texture.
If fresh corn isn't available, frozen corn works well too. Thaw it completely and sauté it in a hot skillet until lightly charred before adding it to the salad.
For more plant-based protein and an even heartier salad, add a can of rinsed and drained black beans.
If you love spice, add finely diced jalapeño or an extra drizzle of Sriracha. You can also leave some of the jalapeño seeds in for an even bigger kick.
For a salty and creamy addition, sprinkle vegan feta or cotija-style vegan cheese over the top just before serving.
If you don't have chives, finely minced red onion or sliced green onion works well. Just make sure to chop red onion finely so it doesn't overpower the other flavors.
Taste the salad after everything has been mixed together before adding additional salt. Tajín already contains salt, so you may find that you need less than you think.
Serve this salad with tortilla chips as a dip, spoon it over tacos or nachos, or use it as a fresh topping for burrito bowls and veggie burgers.
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