Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

Step 1

First, remove the husks of the corn cobs and lightly brush the corn with olive oil (or directly grease your grill).

Step 2

Heat the grill you'll be using, and place the corn cobs on the heated grates. Using tongs to rotate the corn, slightly char the kernels for about 10-15 minutes.

Step 3

Once you get the amount of char you want, remove the corn cobs from the grill and allow them to cool slightly

Step 4

On a large plate or in a wide shallow bowl, hold each corn cob upright and slice the kernels off the cob using a sharp knife.

Step 5

In a large bowl, combine the charred corn kernels, mayo, nutritional yeast, lime juice, and zest and mix everything together to fully coat the corn.

Step 6

Now add in the chopped cilantro, chili powder, black pepper, and salt according to you taste preferences and toss the salad again.

Step 7

Top the street corn salad with extra chili powder, paprika, lime slices, and chopped cilantro.

Step 8

Serve warm or chilled.