Vegan Elote salad is the most delicious recipe. Furthermore, the combination of this recipe is so yummy and tasty. With roasted corn, creamy dairy-free cheese, zesty lime juice, and a blast of spices, this elote salad dish is flavorful in every bite. Sharing this delicious Mexican street corn salad with others is a breeze to prepare. It mixes well with everything and has a great sweet, savory, and zesty flavor.
Ingredients:
- Chopped cilantro: 1/4 cup.
- Chopped red onion: 3/4 cup.
- Salt.
- Fresh lime juice: 2-4 tbsp.
- Avocado: 1/2 cup.
- Sea salt: 1/2 tsp.
- Roasted corn: 3 cups.
- Chili powder: 1/2 tsp.
- Slices of green onion: 1/2 cup.
- Feta cheese: 1 cup.
Instructions:
- Assemble the components.
- Soak maize for a minimum of one hour in cold water.
- Combine mayonnaise, lime juice, spicy sauce, spice, and chili powder in a bowl.
- Keep the chile-lime mayonnaise chilled.
- Set an outside grill on the normal heat and give the good a quick oiling. In 15 to 20 minutes, drain the corn and move the grill away from the heat source.
- Allow to cool until manageable.
- Corn should be steamed and then put back on the grill to cook for three to five minutes, after which it is gently browned.
- Take it out and allow it to cool.
- Off the cob, cut the kernels. In a big bowl, mix corn kernels, onions, cilantro, and Cotija cheese.
- Stir in the lime-chile mayonnaise.
Notes:
- Use it to add flavor to anything.
- Putting vegan cotija over beans, rice, tacos, corn on the cob, and this street corn salad from Mexico.
- Bake four sides of corn and cut it from it after cooking to make fresh roasted corn.
- Alternatively, purchase roasted corn that is frozen.
- Increase the amount of jalapeños or use a hotter pepper, such as serrano, to make this salad hotter.
Storage information:
Without the avocado, corn salad may last in the freezer for three to four days. The green avocado will begin to turn brown after an hour or two.
Nutritional facts:
Fiber: 4 g.
Carbohydrates: 23 g.
Fat: 6 g.
Sugar: 5 g.
Calories: 147 kcal.
