Street Corn Salad (vegetarian + vegan option)

Street Corn Salad (vegetarian + vegan option)

Is it still summer-time? Because I’ve been seeing a ton of pumpkin stuff all over the place. Savory pumpkin recipes, sweet pumpkin recipes and pumpkin beer. I’m a little confused. I just want to make sure it’s okay to share this street corn salad with you today, considering many people have already moved onto pumpkin recipes.

Just kidding. I’m not really confused. I’ve been buying pumpkin beer since the end of July. Please, send more my way. I’ll gladly take it. I’ll drink a glass of pumpkin beer with a bowl of this street corn salad. Ain’t no shame in that combo.

Street Corn Salad (vegetarian + vegan option)Street Corn Salad

If you follow me on Instagram, you know that on Saturday, I jumped on the street corn salad band wagon. I made street corn salad, just like 123451354 other people have done. My recipe is similar to other recipes but different as well. My recipe includes the basics – charred corn, mayo, lime juice, queso fresco and a little heat. But the heat in my salad comes from a chopped roasted poblano pepper. I also added a couple of sliced sweet red peppers to my salad. That idea comes from a street corn side dish that is served at one of my favorite local restaurants (District Table and Bar) here in Stuart, FL.

Included in the printable notes below are the options to make this recipe vegan – use extra virgin olive oil instead of butter, replace regular mayo with vegan mayo and leave out the queso fresco. If you’re adventurous, you could try adding other ingredients to this recipe to make it your own – garlic, black beans and tomatoes are great add ins.

5.0 from 4 reviews
Street Corn Salad (vegetarian + vegan option)
Prep time
Total time
Recipe type: salad
Serves: 4 cups
  • 1 poblano pepper
  • 4 ears of yellow corn
  • 2 tbsp butter or extra virgin olive oil
  • 2 sweet red peppers, sliced
  • 3 tbsp mayo (can use vegan mayo)
  • Juice 1 small lime (about 2½ tbsp)
  • ¼ tsp Salt
  • ¼ tsp Ground pepper
  • ¼ tsp ground chipotle powder
  • ¼ C Queso fresco
  • Cilantro and green onion for garnish
  1. Turn on your broiler to high. Line a small baking sheet or pan with aluminum foil. Spray the poblano pepper with cooking spray. Broil 4-5 minutes or until charred. Flip and broil another 4-5 minutes or until charred. Remove from the oven and place in a bowl. Cover with plastic wrap and let sit for 10-15 minutes. This will cause the skin to separate for easy removal. Remove from the bowl and peel off the skin. Chop the pepper and place in a mixing bowl.
  2. Cut the corn from the cob.
  3. Heat the butter or olive oil over medium high heat. Add corn and cook 8-10 minutes or until charred. Toss a few times to mix to evenly distribute charring.
  4. Place the corn in the bowl with the chopped poblano pepper. Refrigerate to cool. Once cooled, stir in sliced red peppers, mayo, lime juice, salt, pepper, chipotle powder, and Queso fresco. Garnish with cilantro and green onion and a wedge of lime, if desired.
To make this recipe vegan: use extra virgin olive oil instead of butter, replace regular mayo with vegan mayo and leave out the queso fresco.

nutrition information is for vegetarian option (butter, regular mayo and queso fresco included in recipe)

Adapted from Closet Cooking
Nutrition Information
Serving size: ½ C Calories: 147 Fat: 10g Saturated fat: 4g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 13g Sugar: 5g Sodium: 162mg Fiber: 2g Protein: 4g Cholesterol: 15mg

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Street Corn Salad


  1. says

    I can’t lie. I’ve been making pumpkin recipes for the last month! BUTBUT in my defense, not posting them yet.
    However, I’m still not ready to quite give up on summer, so this salad is calling my name! Pinned!

    • Julie Murkerson says

      To be honest, I have made one pumpkin recipe so far. And I will probably be making on this weekend, too! And the pumpkin beer, I cannot get enough of it. GIMME ALL OF IT! Thanks for stopping by and for the pin, too, Taylor!

    • Julie Murkerson says

      Ha, I really am excited for pumpkin too, Meg! I was thinking the other day, I think I put my fall decorations up in August last year. I’m a little behind this year. ;)

  2. says

    I haven’t made street corn salad this summer but boy do I need to. It is 90 here this week so I feel like I could totally get away with making this. Love the poblanos in this too! Such a good idea.

    • Julie Murkerson says

      YES! you need to make some right now, Julia! ;)
      I hear ya on the heat. When I left work today, my cars temp gauge said it was 97 outside. Someone send cool air, please. :)

  3. says

    Perfect timing to share this recipe: I want to make this for Labor Day weekend. I love a make ahead recipe for entertaining. Corn is at its peak now too. We can hold off on pumpkin for a little while longer- we’re still having a heat wave where I live.

    • Julie Murkerson says

      Hi Dana, this salad will be great paired with your labor day meals! I hope you enjoy the salad and have a happy weekend. :)

    • Julie Murkerson says

      I know you do not want summer to end its presence, Julie! It gets cold in Minnesota, so I hear, and I will be there in December for Christmas. Brave Florida girl I am. :) I hope you have a great Labor day weekend and enjoy the salad if you give it a try.

  4. says

    I’m getting excited for fall, but it is still a little too early :) Love sweet corn and this salad looks great! Will try it very soon!

    • Julie Murkerson says

      Hope you enjoy the salad, Mira! Thank you for visiting and have a lovely weekend.

  5. says

    It IS still summer, dang it! So I say keep bringing on the good ‘old corn recipes! (I know I still have at least ONE to post!) AND have your pumpkin spiced beer as well! #BestOfBothWorlds. :) I love Mexican street corn, like the other 1234556778888 people out there… and I especially love when it comes in salad form. But, what I love even more? When there is a lil’ HEAT! YAAAASSSSS! Especially when it comes in the form of mellow roasted poblano pepper! Gimme Gimme! Pinned! Cheers, my dear!

    • Julie Murkerson says

      Thank you so much, Cheyanne! Hope you have a great “last weekend of summer” weekend!

    • Julie Murkerson says

      Yes! I’d be on the pumpkin beer year round if it was sold year round. <3 Glad you like this corn salad, Zainab!

  6. says

    I am in love with this salad! So simple but totally genius!
    I am grew up eating mayo corn salads, than later always making corn salads with chili and peppers but never thought of combining that 2 types. So lovely!

    • Julie Murkerson says

      Ah you ate some great food growing up, Evi! Thank you so much for visiting and for the comment. :) I hope you have a lovely weekend.

  7. says

    This looks so amazing! I’m drooling right now! Pinned and tweeted. Thanks for stopping by and partying with us! I hope to see you on Monday at 7 pm, so we can pin and tweet your masterpieces! Lou Lou Girls


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