Mexican Street Corn Salad (Vegan)
Kayla Castle • February 5, 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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