Vegan Elote Corn Salad made easily with frozen corn and a creamy vegan dressing. This summer salad is perfect served warm or chilled!
Do you remember that viral clip of the little boy gleefully declaring, “It’s corn!”? That sense of pure joy is exactly what this recipe is about. We’re celebrating a simple ingredient—frozen corn—and turning it into a flavorful, crowd-pleasing summer salad.
I almost always keep a bag of frozen corn in the freezer. It’s convenient, versatile, and here it becomes the star of a Vegan Elote Corn Salad dressed in a creamy, tangy, slightly smoky vegan dressing. The salad works equally well warm or chilled, making it ideal for backyard barbecues, picnics, or weeknight dinners.
Ready to make a bright, easy dish that’s perfect as a side, appetizer with chips, or even a main over greens and grains? Let’s go.
What You Need to Make Vegan Elote Corn Salad
For the corn salad base you’ll need:
- Frozen mixed or sweet corn (two 10 oz bags work well)
- Olive oil
- Red onion, diced
- Fresh cilantro, chopped
That’s all for the base—simple ingredients that let the corn shine.
Frozen Corn Notes
Frozen corn is an excellent pantry staple: it’s high in fiber, contains antioxidants and B vitamins, and adds natural sweetness and texture to dishes. I like mixing different varieties for color and bite—white and yellow for sweetness, and any heirloom or purple kernels for visual interest. Using frozen corn keeps this recipe quick and convenient while still tasting fresh.
How to Make Elote Corn Salad
The quickest way to develop a charred, grilled-like flavor is to pan-sear the frozen corn:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the frozen corn and cook, stirring occasionally, for 10–12 minutes or until the kernels begin to brown and take on a slight char.
- Transfer the warm corn to a large bowl and add the diced red onion and chopped cilantro. Toss to combine.
Alternatively, you can steam the corn briefly if you prefer a gentler method; the flavor will still be delicious, though less charred.
What You Need to Make the Dressing
The dressing is bright, creamy, and has a little kick—it’s the component that brings the salad together. Ingredients:
- Unsweetened almond milk yogurt
- Vegan mayonnaise
- Fresh lime juice
- Chili powder
- Paprika
- Salt (Himalayan sea salt or regular)
- Ground black pepper
- Garlic powder
These pantry staples make a luscious vegan crema that complements the sweet corn and fresh herbs.
How to Make the Dressing
Whisk the dressing together in a small bowl:
- Combine the almond yogurt, vegan mayo, fresh lime juice, chili powder, paprika, salt, pepper, and garlic powder.
- Taste and adjust the seasonings—add more lime for brightness, more chili powder for heat, or more salt to bring out the flavors.
Once the dressing tastes balanced, pour it over the corn mixture and toss until every kernel is nicely coated.
How to Serve Elote Corn Salad
Finish and serve:
- Top with extra chopped cilantro and, if desired, crumbled vegan feta or a sprinkle of smoked paprika.
- Serve immediately while warm, or chill it in the refrigerator for a few hours to serve cold—both are excellent.
- Leftovers keep well in an airtight container in the fridge for 3–5 days.
This salad is perfect for summer gatherings—bring it to parties, serve alongside grilled mains, spoon it over greens or grains for a main-course bowl, or enjoy it with tortilla chips as a festive appetizer.
Enjoy!
More Summer Side Salads
-
Easy Vegan Potato Salad
-
Vegan Pineapple Coleslaw
-
Vegan Maple Baked Beans
-
Green Goddess Salad
-
Corn, Tomato, & Avocado Salad
-
Pesto Pasta Salad
-
Hummus Pasta Salad
-
Vegetable Pasta Salad
-
Rosemary Three Bean Salad
I Want to Hear From You
If you make this Vegan Elote Corn Salad, let me know—comments, ratings, and reviews help me create more recipes you’ll love. Share your photos on Instagram with the hashtag #floraandvino so I can see your creations, and pin this recipe to save it for later.
XO Lauren
Vegan Elote Corn Salad
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Author: Flora & Vino
Total Time: 25 minutes
Yield: 6-8 servings
Diet: Vegan
Description
Vegan Elote Corn Salad made easily with frozen corn and a creamy vegan dressing. This summer salad is perfect served warm or chilled!
Ingredients
Corn Salad
- 1 10 oz bag frozen mixed corn
- 1 10 oz bag frozen sweet corn
- 1 TBSP olive oil
- ½ cup diced red onion
- 1/3 cup chopped cilantro
Dressing
- 2 TBSP unsweetened almond milk yogurt
- 2 TBSP vegan mayo
- 2 TBSP fresh lime juice
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp ground pepper
- ¼ tsp garlic powder
Instructions
- Place the frozen corn in a pan with 1 TBSP of olive oil and cook for about 10–12 minutes, stirring occasionally, until the corn begins to brown.
- Add the cooked corn to a large bowl with the diced red onion and chopped cilantro.
- Toss to combine.
- In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, salt, pepper, and garlic powder.
- Pour the dressing over the salad and toss until evenly coated.
- Top with extra cilantro and optional vegan feta.
- Serve immediately or chill for a few hours. The salad can be enjoyed warm or cold.
- Leftovers will keep in the fridge for 3–5 days.
Notes
Recipe adapted from Eating Bird Food.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side, Salad
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free
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