Esquites (Vegan Mexican Street Corn Salad)

By Sarah's Vegan Kitchen · 25 min

Ingredients

Instructions

1. Cut the kernels off the corn cobs.
2. Heat a skillet over medium-high heat. A dry pan works; a little plant-based butter is optional.
3. Add the kernels and cook 2-3 minutes without stirring, until lightly charred. Stir and repeat until charred evenly all over. Take off the heat and let cool.
4. Alternative on a grill: preheat to 400°F and clean the grates. Lay the whole shucked ears directly on the grates and cook about 2-3 minutes per side until charred, turning until lightly charred on all sides. Let cool, then cut the kernels off the cob.
5. In a large bowl, mix the vegan mayonnaise, nondairy sour cream or unsweetened yogurt, lime juice, chili powder, diced jalapeños, chopped cilantro, red onion and minced garlic.
6. Add the charred corn and stir to combine.
7. Just before serving, stir in the vegan feta crumbles so they don't melt into the dressing.
8. Taste and adjust with salt, pepper or lime juice.
9. Before serving, top with extra feta, cilantro and a pinch of chili powder. Serve slightly warm or chilled.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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GarlicOnionCheeseRed onionLimeSour creamSweet cornFeta cheese