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    Home » Appetizer

    Vegan Esquites (Mexican Street Corn Salad)

    Published: Apr 6, 2020 · Modified: May 22, 2022 by Shweta with 2 Comments · This post may contain affiliate links ·

    Enjoy this easy vegan version of Mexican street corn salad made with corn, vegan mayo, and spices.
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    Mexican street corn in a cup
    Vegan Esquites
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    Hello!! The first thing that I started obsessing over this pregnancy (and am still obsessing over) is VEGAN MAYO. You've heard of elotes right? Well, there's something called esquites which is the Mexican street corn salad (off the cob version) that's super simple to eat and works so great as a side dish to whatever you're making. It's basically a the best corn dip ever! Since I don't eat eggs (lacto-vegetarian), these Vegan Esquites (Mexican Street Corn Salad) has become a popular side dish/snack here in our household.

    I use Follow Your Heart Vegenaise and eat it as a dip, spread, whatever else you can think of. Baked Lays and vegan mayo is was my ONLY go-to snack after I overcame my morning sickness. Then I started eating roasted corn and vegan mayo. So this street corn dip recipe has definitely re-entered my life during this pregnancy.

    To make these Vegan Esquites, here's what you'll need:

    Vegan Esquites ingredients
    • Frozen corn. It's easier than using fresh, I always have it on hand in my freezer, and it's quick!
    • Vegan mayo
    • Onion and garlic
    • Spices, cilantro, and lime for lots of flavor!

    First, thaw your corn and roast it until it's charred to your liking. Toss all the ingredients in a bowl and eat it right away (like I do) or refrigerate it and eat it chilled as the best corn dip ever or alone as Vegan esquites!

    I hope you guys enjoy these Vegan Esquites (or street corn dip) as much as I do. Let me know if you tried it in the comments below!

    Also, I hope everyone is staying home and protecting yourself and others! This virtual world has really been an outlet for many of us and cooking new foods with the extra time has really been a sort of therapy right? It definitely has for me. Sending some positive vibes your way today.

    Mexican street corn in a cup
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    5 from 1 vote

    Vegan Esquites (Mexican Street Corn Salad)

    Enjoy this easy vegan version of Mexican street corn salad made with corn, vegan mayo, and spices.
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings: 4 Servings
    Author: Shweta

    Ingredients

    • 2 cups corn; thawed if using frozen
    • 2 cloves garlic; minced
    • ½ red onion; chopped
    • 3 tablespoons vegan mayo
    • ½ teaspoon paprika
    • 1 teaspoon cumin powder
    • ¼ cup cilantro;
    • 1 juice of lime

    Instructions

    • Heat a non-stick pan and cook thawed corn for about 5-10 minutes until slightly charred.
    • In a small bowl, mix corn, garlic, red onion, vegan mayo, paprika, and cumin together. Top with cilantro and juice of lime. Enjoy immediately or refrigerate and serve cold.

    Notes

    • I don't add any extra salt to this dish as the vegan mayo added enough for me. However, adjust according to your taste at the end!

    Nutrition Info

    Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 230mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

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      Recipe Rating




    1. Jitu

      April 07, 2020 at 7:49 am

      5 stars
      Very delicious

      Reply
      • Shweta

        April 13, 2020 at 10:27 am

        Thank you so much!

        Reply

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    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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