Vegan Mexican-Inspired Corn Salad
Fresh, sweet corn paired with creamy mayo, fiery peppers, tangy lime, and herbs makes for the perfect salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Garlic press
- Lime press
- Serving platter
- Spoon
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups corn kernels, fresh or frozen (thaw if using frozen)
- 1 roasted jalapeño pepper, chopped and de-seeded
- ½ cup red onion, chopped
- 3 tablespoons
- vegan mayonnaise
- Juice of 2 limes
- ½ cup fresh cilantro, chopped, plus more for serving
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Lime wedges, for garnish
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