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

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

5 to 6 Ears of Corn (enough for 5 cups)

1/2 Cup Vegan/Soy-Free Mayo

1 to 2 TB Nutritional Yeast

1 TB Fresh Lime Juice

1 Tsp Lime Zest

1/4 Cup Chopped Cilantro

1/2 to 1 Tsp Chili Powder (to taste)

1/4 to 1/2 Tsp Black Pepper

Salt (to taste)

Smoked or Sweet Paprika (optional, to taste)

Instructions

To Prepare the Corn:

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

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.

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

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.

Prepare the Salad:

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.

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

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

Serve warm or chilled.