An easy corn salad combining sweet roasted fresh corn with chopped veggies and a delicious creamy spicy vegan mayo! Just minutes to make this delicious salad for your next potluck, bbq or picnic party! Southwest corn salad makes the perfect side dish salad for weekly lunches or a taco and fajita dinner!
Toss corn kernels with olive oil, spread on sheet pan and place in oven. Cook for 20 minutes stirring at several intervals so corn browns more evenly.
When ready, remove corn from the oven and allow to cool for 10 minutes.
Mix together vegan mayo, nutritional yeast, lime juice, diced onion and chipotle chili powder together. Taste and add salt and pepper as desired.
When corn is cooled, combine with remaining salad ingredients. Just before serving, add the mayonnaise and mix well.
Top the corn salad with avocado slices and pumpkin seeds and garnish with lime wedges and cilantro.
Notes
Note about buying corn: Depending in the size of the ears of corn, you will need 6-7 ears of corn to yield the three cups you need in this recipe.Expert Tips for Making Southwest Corn Salad:Whether you use fresh or frozen corn to make southwest corn salad, don't skip the step of roasting the corn. Yes it adds a little extra time to the prep but it really makes a difference to the flavor of the corn.Dice up the veggies into small pieces such as ¼ - ½ inch diced pieces. Cutting the vegetables this way for the southwest corn salad means the vegetables are more evenly dispersed with the corn and don't overwhelm the smaller sized corn.Store any leftovers in the refrigerator for up to three days for the best freshness.If using for meal prep longer than 3 days, keep the dressing separate from the veggies and add just before serving. The longer the veggies sit, the more they soften and become less appealing.