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
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. 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
Amount Per Serving: Calories: 147 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 15mg Sodium: 162mg Carbohydrates: 13g Fiber: 2g Sugar: 5g Protein: 4g
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.