The Ultimate Backyard BBQ Corn Salad
This has been a favorite recipe for friends and family for quite some time now...several of them have also requested the recipe! It's the perfect side dish to take along to any potluck, picnic, or just sitting around the dinner table with family. It is so bold in flavor but also comforting and reminiscent of summer. This is the off-the-cob version of elotes, so no need to worry about having corn kernels stuck in your teeth after eating and someone not telling you about it before they take your picture and post it all over social media!
If you are making this for more than 4 people, double the recipe. I swear to you this stuff goes fast no matter how much you make. Leftovers do not exist with this dish.
Although I cannot take credit for the original recipe for this Mexican Street Corn Salad which can be found in The Food Lab by J. Kenji Lopez-Alt, I have adapted it to be vegan and dairy-free friendly and will share that recipe below.
COOKING TOOLS (recommended):
-Large non-stick skillet
-Splatter guard (I don't have one but it would be INSANELY helpful, seriously when you roast the corn, it pops, so be careful!)
INGREDIENTS:
2 Tablespoons vegetable oil
3 cups frozen corn
Kosher salt
2 Tablespoons vegan mayo (Hellman's vegan mayo is a delicious inexpensive option)
*2 ounces vegan feta cheese (I've linked a great one here)
1/2 cup sliced scallion greens (one bunch is usually plenty, even if it's a bit less)
1/4 cup finely chopped cilantro (adjust or omit based on your crowds
tolerance of cilantro)1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, grated or minced
1 Tablespoon lime juice (1 lime is more than enough)
Chili powder to taste
*The cheese is totally optional, this dish is equally as delicious without it I promise! Another option would be to put real feta cheese crumbled in a dish on the side and serve it with a small spoon so that anyone wanting to add to their serving can! I've done this before and non-vegans were very happy with me!
INSTRUCTIONS:
Over high heat, heat the oil in a large nonstick skillet. Add the corn kernels (be careful) and season with salt. DO NOT STIR THE CORN, allow it to cook for 2 minutes. Toss the corn, stir, and repeat. Continue this pattern until the corn is well charred, about 10 minutes total. Transfer to a large bowl (put it right into the serving bowl, fewer dishes in my home are always a plus)
*I notice that the corn really starts to POP around the 6-minute mark so keep an eye on it and turn the heat down if it gets too sassy.Add the remaining ingredients to the bowl and toss to combine. Taste and adjust seasoning with more salt and chili powder if you want!
SERVING:
This dish can be served hot or at room temperature making it the perfect dish if you need to travel with it!
SUSTAINABILITY TIPS
Try to regrow your scallions so you can get 1-2 more uses from the greens! Just pop the bottom with the roots in a bit of water and change every 2-3 days and watch the greens grow overnight!
You can compost all of the food scraps left over from making this dish (garlic peels, jalapeño bits, lime)
