Easy Vegan Mexican Street Corn Salad Recipe

Step 1

Preheat your oven to 425˚F and line a baking sheet with parchment paper. Drain and rinse the corn, spread evenly on the prepared pan, and pat down with a paper towel.

Step 2

Place in the oven and bake it for 20 minutes. Remove and let cool for 5-10 minutes.

Step 3

Place the corn in a large bowl and add the red onion, bell pepper, jalapeños, and chopped cilantro. Toss the ingredients together.

Step 4

To make the dressing add the cashew mayo, vegan parmesan, lime juice, and spices to a small bowl and whisk. Pour the dressing over the corn mixture and stir until everything is well combined.

Step 5

Taste and adjust any of the flavors as needed. You may want to add a little sea salt and black pepper.

Step 6

Serve and top with a drizzle of lime juice, a bit of lime zest, vegan parmesan, and smoked paprika.