Vegan Mexican Street Corn Salad

This is an easy-to-make vegan version of the classic Mexican street corn salad. It’s refreshingly crisp and provides a real burst of zingy and tangy flavor that is sure to blow your taste buds away and get them ready for the main course. Best of all, it’s low in calories and packed with vitamins, minerals and antioxidants!

healthy vegan corn salad

Healthy Vegan Salad

Once you try this salad, you will find yourself making it at least three times a week (that’s what happened to me!).

This salad pretty much compliments most main dishes that you can make, especially Latin and Mexican inspired dishes (someone say vegan chilli?).

Sometimes I’ve found the problem with salads is that you need a really nice dressing to make it appealing, and you’ve got no ingredients for it in the fridge!

Not an issue here. The only dressing you need for this salad is lemon juice. Might sound simple, but that’s it’s beauty. The lemon perfectly compliments the fresh and crisp ingredients which perfectly soak up the zingy taste.

It’s easy to throw together in just 5 minutes and boosts your intake of healthy veggies for the day – so go on and put it all together as the side salad for your next dinner!

Looking For More Healthy Sides and Salads?

If you like this Mexican street corn salad recipe, you might also like:

Please feel free to check out all my recipes here for more vegan inspiration in the kitchen!

vegan mexican street corn salad with cucumber avocado and lemon

If you tried this vegan Mexican street corn salad recipe and loved it as much as I did, please feel free to let me know by leaving a comment and a rating below. I also love seeing remakes of these recipes, so be sure to tag me @voach_thevegancoach and use the hashtag #voachrecipes if you post your creation on Instagram!

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Vegan Mexican Street Corn Salad

5 from 1 vote
Recipe by Voach Course: Salads, SidesCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

0

minutes
Calories

163

kcal

This is an easy-to-make vegan version of the classic Mexican street corn salad. It’s refreshingly crisp and provides a real burst of zingy and tangy flavor that is sure to blow your taste buds away and get them ready for the main course. Best of all, it’s low in calories and packed with vitamins, minerals and antioxidants!

Ingredients

  • 1/2 large cucumber

  • 1 medium tomato

  • 1 small red onion

  • 5 Oz. sweetcorn

  • 1/2 medium avocado

  • 1/2 lemon, squeezed

  • 1 tsp. extra virgin olive oil

  • Fresh coriander as garnish

  • Salt to taste

Directions

  • Cut the cucumber, tomato, onion and avocado into small bite-sized cubes and place into a bowl together with the sweetcorn.
  • Pour the lemon juice and extra virgin olive oil over the salad and mix together well.
  • Salt to taste and garnish with some fresh coriander on top and enjoy!

Notes

  • TO STORE: Leftovers can be refrigerated in a sealed container for up to 3 days.
  • NUTRITION: Servings: 1 | Calories: 163kcal | Carbs: 22g | Sugar: 8g | Protein: 4g | Fat: 9g | Sat Fat: 1g | Fibre: 6g | Net Carbs: 16g | Vitamin A: 27% DV | Vitamin C: 25% DV | Vitamin E: 10% DV | Vitamin K: 27% DV | Folate: 22% DV | Calcium: 3% DV | Iron: 11% DV | Copper: 19% DV | Potassium: 18% DV | Sodium: 10% DV | Zinc: 7% DV Nutrition information is calculated automatically and is an estimate only

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