This vegan Mexican street corn salad is such an easy, healthy and delish side for your summer meals. I recently served this corn salad with ahi and shrimp tostadas with mango salsa So good and a great way to welcome summer!
You probably have the ingredients in your fridge and pantry – corn (either fresh or frozen), red onion, lime and cilantro along with olive oil and spices. I used chili powder with cumin, salt and pepper. For non-vegans, you can also add some crumbled cotija cheese:) We aren’t vegans, but are trying to cut back on our dairy intake. I really thought that cheese would have been almost impossible to cut from our diets, but surprisingly, it hasn’t been that difficult, thank goodness!
I sautéed 3/4 of the red onion in in some California Ranch EVOO for extra flavor, then roasted the organic frozen corn in the hot skillet with the spices and salt and pepper. When serving, I added cilantro and a little raw diced red onion. Sprinkle a little of the Frontier Chili Powder with Cumin, Garlic and Oregano and it is ready to enjoy! This dish can be served either hot or cold and is wonderful either way.
It tastes even better than it looks!
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