Easy Mexican Street Corn



" Street Corn Salad is the perfect side dish that turns the classic Mexican Street Food into a delicious and easy to make colorful salad. Vegan Cojita “cheese” adds a dairy-free authentic taste. "

- Debra Klein


Corn Ingredients: Olive Oil | Corn Yeast | Chili Powder Turmeric | Cumin Smoked Paprika Salad Ingredients: Red Onion | Cilantro Jalapeños | Lime Cannellini Beans Lemon Juice

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Make The Cheese

Place beans, nutritional yeast, lemon juice, pepper and salt into food processor and pulse to grind into a rough paste. Spread out evenly on a sheet and bake for 30 minutes, until dried out.

Length Comparison


Prep The Corn

Heat large heavy pan over medium heat. Swirl in 1 Tablespoon olive oil and spices and then stir in corn. Allow corn to sit in hot pan for about 3 minutes before stirring. Continue until most of the corn is charred.

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Serve & Enjoy

Add prepped veggies to corn in the pan. Drizzle on lime juice and olive oil and mix well. Crumble half the cheese over the salad and mix well. Crumble remaining "cheese" into a bowl to serve on the side.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.