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An easy and flavor-packed corn salad that is ready in just 15 minutes. This recipe is loaded with corn, jalapeños, red onions and more, and will be a hit at your next gathering!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Vegan Esquites (Street Corn Salad)
- Total Time: 15 minutes
- Yield: 6 (1/4 cup) servings
Description
An easy and flavor-packed corn salad/dip that is ready in just 15-minutes. This recipe is loaded with corn, jalapeños, homemade vegan parmesan, red onions and more, and will definitely be a hit at your next gathering!
Ingredients
- 1 1/2 cups roasted corn
- 1/4 cup diced red onion
- 1/4 cup vegan mayonnaise
- 1/4 cup fresh cilantro, finely chopped
- 3 tablespoons vegan parmesan, plus more for garnish (homemade or store-bought)
- 1–2 jalapeños, seeds removed and finely diced
- 1 tablespoon fresh lime juice
- 3/4 teaspoon garlic powder (or 2 cloves garlic, finely minced into a paste)
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Mix all of the ingredients for the street corn dip in a medium bowl until uniform.
- Serve with chips, crackers, raw vegetables, etc!
Notes
- We used frozen roasted corn and warmed it on a pan until completely thawed and warmed through.
- Don’t add the salt until after the parmesan is added! Since the parmesan is salty on its own, you won’t need too much additional salt, if any.
- The longer the dip sits in the refrigerator, the better! If you have time, we recommend you set it in the refrigerator for about 1 hour.
- Prep Time: 15 minutes
- Category: Dip, Appetizer
- Cuisine: Vegan
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I made some for a potluck for yoga class, people looked it! I love it. I’m going to make some more, the store only had canned organic corn, I’ll try that next time, and may take a picture.
Made this for a family gathering and it’s simple, fresh and delicious! I used trader joes fire roasted corn (frozen) and it was layered and divine! Thanks for the great recipe!
Delish!! I used frozen corn and browned it up in a pan first. Spot on! Simple- and a huge hit. Thank you !
Just made this and OH MY GAWWWD…delish. I bet it’ll be even more delish after it marinates a bit and I serve it at a little shindig I’m having at my house tmw night. I’m always weary of making something new for a party, but the reward was HIGH with this risk!! I could not find frozen roasted corn so I just thawed out some frozen sweet corn and sautéd it in some olive oil until it browned a bit. I used fresh garlic and added cumin only b/c I’m obsessed w/ that spice. I will be making this again…and again…and again…ad nauseam.
There is no recipe for the corn dip, just the picture and a video for all the recipes mentioned without the recipe
There is a recipe card at the bottom of the post!
I made this for the Super Bowl and everyone absolutely loved it! I didn’t add any jalapeño because all I had was Indian chili powder so I did 1/4 teaspoon of that instead of the regular chili powder and it was still decently spicy (and I like things spicy) but ideally I’d like to make it with regular chili powder and jalapeños next time. I used homemade avocado oil mayo and violife parmesan. I couldn’t get my hands on any fire roasted corn so I baked frozen corn with smoked paprika, olive oil, and lime juice at 400F for 20 minutes and it worked beautifully. I can’t wait to bring this dish to a picnic this summer!
This recipe was delicious! Made with the cashew Parmesan and without cilantro. Even my non-vegan friends loved it!
Made this exactly as written to go in black bean burritos. Was an excellent addition and we had extra to eat with chips. Next time will double the recipe. Thanks!
This was yummy. Couldn’t find fire roasted corn anywhere. Swear I’ve seen it before, but checked 3 local stores and it wasn’t there. Used regular frozen organic corn. Dip was a hit at a recent party. Thanks for sharing!