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Mexican Street Corn Salad (Vegan)

Kayla Castle • Feb 05, 2021

When I was a kid for lunch I always wanted to eat a can of Mexican corn with ketchup. I was a nightmare of a picky eater. Now I transform my love of corn into a grown-up veggie filled dish. This salad tastes delish both cold or warm. 

Recipe

Ingredients:
2 cans of corn, unsalted and drained
½ teaspoon plant sterol
½ red bell pepper, diced
½ jalapeno, diced 
1 bunch of scallions chopped
½ bunch fresh parsley, chopped
1 lime, juiced
½ teaspoon cumin & smoked paprika
¼ teaspoon salt, black pepper & garlic powder
2 tablespoon vegan mayo, I used garlic flavored 

Method:

1. Heat a skillet over medium heat. Melt plant sterol add in bell pepper and jalapeno, cook for 4 minutes. 
2. Add in the drained corn followed by the spices. Sauté for 5 minutes 
3. Stir in the vegan mayo and freshly squeezed lime juice. Simmer on low another 5 minutes, stirring occasionally. 
4. Remove from heat, combined in bowl. 

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