Mexican Street Corn Salad {Raw, Vegan}
Prep time
Total time
Recipe by::
Recipe type: Salad, Side Dish
Serves: 6 servings
  • 1 cup chopped sweet onion
  • 6 cups fresh corn kernels (about 5 or 6 large ears of corn)
  • 2 Roma tomatoes, chopped
  • 1 tablespoon avocado oil (or olive oil)
  • 1 tablespoon freshly grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 tablespoon nutritional yeast (optional, but highly recommended)
  • 2 teaspoons minced fresh jalapeno (more or less, to taste)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon fine sea salt
  • 1 cup chopped fresh cilantro leaves
  1. In a medium bowl, soak the onions in cold water for at least 30 minutes; drain.
  2. In a large bowl, combine the onions, corn, and tomatoes. In a small covered jar, vigorously shake the oil, lime zest, nutritional yeast, jalapeno, cumin, coriander and salt until blended; pour over vegetables in bowl. Toss to combine.
  3. Loosely cover and refrigerate salad for at least 30 minutes before serving. Toss in the cilantro just ebfore serving.
Recipe by power hungry at