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Mon-Thu, 9am-4pm


11/70 Centennial Circuit, Byron Bay, NSW, 2481

11/70 Centennial Circuit, Byron Bay, NSW, 2481

Mon-Thu, 9am-4pm

Vegan Mexican Street Corn Salad | Simple and Quick Vegan Recipes
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Mexican Corn and Lime Salad

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This dish is refreshing, healthy and packed with exciting flavours. A fiesta for your tastebuds!

For corn salad:

  • 3 fresh corn cobs
  • 1 lime
  • 1 punnet cherry tomatoes
  • 1 bunch fresh coriander 
  • extra virgin olive oil

For guacamole:

  • 2 ripe avocados
  • 2 medium garlic cloves, crushed
  • 2 tbs fresh lemon juice
  • pinch of salt
  • corn chips for the side

Turn your oven grill onto medium heat. Take your corn out of the outer skin and place them onto a flat tray with a drizzle of olive oil over the top.

Meanwhile, slice the skin off of your lime and dice it into small cubes. Add this to a medium salad bowl.

Wash and very roughly chop the coriander. Put it in the salad bowl, but leave a small amount aside for garnishing.

Once the corn begins to cook, add the cherry tomatoes to the tray and return to the oven grill. Take care to rotate the corn as it cooks. The corn will be ready when it begins to char around the edges, and the tomatoes will be ready when they begin to burst.

Remove from the oven, and leave the tray to cool whilst you prepare the guacamole. 

Mash avocado in a medium bowl using the back of a fork. Add the remaining guacamole ingredients and mix well.

Once cooled enough to hold, leaving the corn lying on its side, carefully slice away the corn kernels in stages by rotating the corn as you go. Add the kernels to the salad bowl along with the cherry tomatoes. Add the remaining coriander to garnish. Enjoy with guacamole, corn chips and a glass of homemade sangria. Delicious!