Vegan Mexican-Inspired Corn Salad | VegNews

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