MEXICAN STREET CORN SALAD

INGREDIENTS

Corn
Red bell pepper
Lime
Avocado
Cumin
Smoked paprika powder
Vegan mayonnaise
Firm tofu
Fresh cilantro
Chipotle sauce
Salt and pepper
Red pepper flakes

RECIPE PREPARATION

Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro.

Combine the corn, the red bell pepper, the green onions, and the avocado in a bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I’d recommend boiled corn. Either fresh or frozen.

Combine the vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad.

Stir in the chopped fresh cilantro and season the corn salad with red pepper flakes. In a small bowl, crumble the firm tofu with your hands. Stir in the vegan mayonnaise and season with salt and pepper.

Sprinkle the crumbled tofu on top of the salad and serve immediately. Store any leftovers in the fridge, but keep in mind that the corn salad won’t keep too long.

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