This twist on elote (Mexican street corn) is a little sweet and a little tangy with subtle hints of spice throughout. I’m turning the classic elote dish into a Mexican corn salad that’s rich and flavourful, and sure to be a crowd pleaser.
Instead of mayonnaise or heavy sour cream typically used here, I’m using cashew cream for a dairy, egg, and oil free dressing.
And just like my homemade creamed corn, this Mexican corn salad takes corn to an entirely new level!
What is Elote? (Mexican street corn)
Elote is often referred to as Mexican street corn because it’s a popular snack you can find on the streets of Mexico, sold by food vendors.
Mexican street corn is cooked sweet corn that is covered in ‘crema fresca’ and sprinkled with cotija cheese.
So a Mexican corn salad typically takes all these ingredients, adds them to a bowl and often adds a little heat to the mix.
My take on Mexican corn salad is a little different from the classic version. But it got two thumbs up from hubby, and it’s made using healthier ingredients, so that’s something we can all get on board with, right?
To replicate the crema fresca, I use cashews, lemon juice and apple cider vinegar to give it the right amount of tangy-ness.
For the salad itself, I’m using corn, cucumber, avocado, red onion and cilantro. Plus a bit of chili flakes to add a touch of heat. Adjust to your taste, of course.
This dish is not only full of delicious flavour, but it’s super simple to make and requires no cooking.
Perfect for a hot day when you don’t want to turn on the stove, or just any day when you want a fresh tasting dish requiring 10 minutes of your efforts. 🙂
For more Mexican inspired dishes made healthier, you’ll definitely want to check out these 38 stunning vegan Mexican recipes!
These are some of my favourites!
- Oil Free Mexican Inspired Taco Buddha Bowl
- Mexican Zucchini Burrito Boats
- Instant Pot Mexican Casserole
- Veggie Ground Taco Meat
- Loaded Sweet Potatoes with Baked Beans
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 2 cups frozen corn thawed
- 1 cup cucumber diced
- 1 avocado diced
- 1/4 cup red onion thinly sliced
- 1/3 cup cilantro leaves
- 1/2 tsp chili flakes or more
For the Dressing
- 1/2 cup raw cashews soaked in boiling hot water for 30 minutes
- 1/2 lemon juiced
- 1/3 cup fresh water
- 1 tbsp apple cider vinegar
- 1/8 tsp sea salt or to taste
Instructions
- Combine all your salad ingredients in a bowl and set aside.
- Drain your cashews and add them, along with all remaining dressing ingredients into your blender and process on high speed until smooth and creamy. Pour the dressing over the salad and mix well.
- Chill for 1 hour or serve immediately.
This was super yummy. My family, who is not vegan or plant-based, absolutely loved it. I subbed sunflower seeds for cashews and added an extra avocado. My husband swore there was sour cream in it. It turned into more of a dip than a salad with the extra avocado but was still fabulous. Will make again for sure.
Thanks very much for taking the time to leave a review Kara. Thrilled you and your family enjoyed. 🙂
Nice and refreshing. Added some garlic salt and pepper. I think diced apple would also be a nice compliment to the cucumber crunch. Thanks for sprucing you the summer salad game! Very yummy!
Thanks very much for the feedback, thrilled you enjoyed!
I am allergic to cashews. What can I do instead? This sounds good, I’d like to try it…
Hi Kathy, pumpkin seeds or sunflower seeds would also work well, with similar results. Hope you enjoy.