Vegan Summer Corn Salad
Corn fresh off the cob is the height of summer eating. But there are other exciting ways to enjoy this summer staple, like a delectable salad inspired by Mexican elote grilled corn. Fresh summer sweet corn is ideal, but canned corn makes this recipe a year-round option. Pair the salad with a plate of veggie tacos for a zesty taste of Mexican street food in your Midwest backyard.
Ingredients
- ½ cup tricolor quinoa
- 2 (15-oz.) cans organic whole kernel sweet corn or 4 ears of grilled sweet corn*
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- 2 Tablespoons cilantro, chopped
- ¾ cup vegan Feta cheese crumbles, divided
- ½ cup vegan mayonnaise
- 1 teaspoon salt
- 2 Tablespoons lime juice
- ½ teaspoon cayenne pepper
Instructions
Make the quinoa per package directions. Meanwhile, open, drain, and rinse the sweet corn, and add it into a medium bowl. Dice the red bell pepper and onion and chop the cilantro. Add them to the medium bowl along with the sweet corn. When the quinoa is cooked and cooled, add it to the bowl along with ½ cup of the feta cheese and mix well.
In a separate small bowl, whisk together the vegan mayo, salt, lemon juice, and cayenne pepper. Add this to the rest of the ingredients and combine. Garnish with the remaining ¼ cup of vegan feta cheese and serve.
Notes
* If sweet corn is in season, remove the husks and silk from 4 ears. Heat a gas or charcoal grill to high and grill the corn for about 10 minutes, turning frequently until charred on all sides. Let cool for 5 minutes. Hold the cob at an angle and use a sharp knife to slice downward to remove the kernels.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/vegan-summer-corn-salad/