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Street Corn Salad [Vegan]
This corn salad makes a wonderful side dish!
Ingredients You Need for Street Corn Salad [Vegan]
How to Prepare Street Corn Salad [Vegan]
- In a large bowl, mix the egg-free mayo, lime zest and juice, cayenne (if using), salt and pepper, and set aside the dressing In a large skillet, heat the oil over medium-high heat and add in the onion. Cook for about 3-4 minutes, stirring occasionally, then add in the corn.
- Stir to combine it with the onions but then let the corn and onions cook without stirring. Resist the temptation to stir! That way, the corn gets nice and charred. Stir once more, and then let the onions and corn cook again for a few more minutes. When the corn is charred and the onions are soft, stir in the garlic and cook for another 30 seconds.
- Remove from heat. Toss the tomatoes, radishes and corn mixture into the bowl with the dressing and stir to combine.
- Top with cilantro and nondairy Parmesan (if using)
Notes
DIY Parmesan Using a high-speed blender (such as a Vitamix or Blendtec), blend 1 cup of your favorite toasted nuts or seeds (walnuts and sunflower seeds work well) with 1 to 2 tablespoons of nutritional yeast, plus salt, to taste, until the mixture reaches a soft, crumbly consistency. Don’t over-blend or else you’ll have walnut Parmesan butter!
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