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    Home » Recipes » Salads & Dressings

    Vegan Elote Salad [Oil Free + SO Easy!]

    Published: Mar 30, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.9K shares
    JUMP TO RECIPE

    This twist on elote (Mexican street corn) is a little sweet and a little tangy with subtle hints of spice throughout. Transforming a Mexican classic into a vegan elote salad that’s rich, flavourful, creamy and incredibly delicious. Sure to please a crowd.

    Bowl with corn salad and cutting board with cilantro, cucumber and lemon beside it.

    This recipe was originally published in August 2019. It has been updated for content and photos.

    This dish is not only packed with deliciousness, but it’s super simple to whip up with no cooking required.

    Something we can all get on board with. 😉

    And just like my homemade creamed corn, this vegan elote salad takes corn to an entirely new level!

    What is Elote?

    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.

    It’s 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 usually adds a little heat to the mix.

    My twist on this dish features a dairy free alternative, using healthier ingredients, without sacrificing on flavour.

    Instead of mayonnaise or heavy sour cream, I’m using an oil free cashew cream for the base of my dressing.

    Bowl filled with vegan elote salad with cashews, corn and cilantro scattered around.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients.

    NOTE: If you belong to the “cilantro tastes like soap” club, feel free to sub with fresh parsley or dill.

    Ingredients needed to make vegan elote in bowls on grey deck.

    Add the cashews, and all remaining dressing ingredients to your blender and process until smooth and creamy. (photos 1-2)

    Then, add all the salad ingredients to a mixing bowl, pour the dressing on top and mix to evenly coat. (photos 3-4)

    Blender with cashews and water blended into dressing and bowl of salad.

    Chill your vegan elote salad in the refrigerator for one hour, if time allows.

    Then serve garnished with extra cilantro and chili flakes if you’d like. Or take it to the next level and sprinkle some vegan Parmesan cheese.

    Mexican corn salad in bowl with cilantro and chili flakes garnished on top.

    Vegan Elote FAQ

    Can I make it low fat?

    If you’re following a strict low fat diet, you may sub the cashews for pepitas or raw sunflower seeds to decrease the fat. Or you may use soft tofu, but make sure to omit the water.

    What is elote in a cup?

    This is a mess free way to enjoy Mexican street corn. It’s essentially the same ingredients, with the corn removed from the cob and mixed into a cup.

    Can I omit the cilantro?

    The cilantro is a staple ingredient here, but if you’re a member of the “I hate cilantro” club, you may omit, or sub for another fresh herb like parsley or dill.

    How long does it keep?

    Your vegan elote will keep refrigerated for 3-4 days in a sealed container, or in a bowl, tightly wrapped with plastic wrap.

    Can I freeze it?

    I don’t recommend freezing, as it will significantly alter the flavour and texture.

    Expert Tips

    • If you don’t have a powerful blender, presoak your cashews. You may soak overnight in cool water, or soak in boiling hot water for 30 minutes. The soak time will expand and soften the cashews, making them easier to blend.
    • Although you may enjoy straight away, this vegan elote tastes best when chilled for 1 hour, so plan ahead if possible.
    • For less spice, halve the chili flakes, or sub for chili powder instead.
    • If you don’t have lemon, you may sub with lime juice or use more vinegar.

    More vegan Mexican favourites!

    • Oil Free Mexican Buddha Bowl
    • Mexican Zucchini Boats
    • Instant Pot Mexican Casserole
    • Veggie Ground Taco Meat
    • Loaded Sweet Potatoes with Baked Beans
    • Or check out these 38 stunning vegan Mexican recipes!

    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

    Bowl with corn salad and cutting board with cilantro, cucumber and lemon beside it.

    Vegan Elote Salad [Oil Free + SO Easy!]

    Transforming a Mexican classic into a vegan elote salad that's rich, flavourful, creamy and incredibly delicious. Sure to please a crowd.
    5 from 15 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Course: Salad, Side Dish
    Cuisine: Mexican
    Servings: 4 Servings
    Calories: 264kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 2 cups frozen corn thawed
    • 1 cup cucumber diced
    • 1 medium avocado diced
    • ¼ cup red onion diced
    • â…“ cup cilantro leaves
    • ½ teaspoon chili flakes or more

    For the Dressing

    • ½ cup raw cashews
    • 2 tablespoons lemon juice approx. half a medium lemon
    • ¼ cup fresh water
    • 1 tablespoon apple cider vinegar
    • ¼ teaspoon sea salt or to taste

    Optional Garnishes

    • more cilantro
    • vegan Parmesan cheese
    • extra chili flakes
    Prevent your screen from going dark

    Instructions

    • Add all the dressing ingredients to your blender and process until smooth and creamy. Start on low speed and then increase slowly to prevent cashew bits from splashing around. Scrape down the sides, as needed. Set aside.
    • Combine all the salad ingredients in a mixing bowl and pour the dressing on top and mix well.
    • Chill for 1 hour or serve immediately.

    Notes

    If you don’t have a powerful blender, presoak your cashews. You may soak overnight in cool water, or soak in boiling hot water for 30 minutes. The soak time will expand and soften the cashews, making them easier to blend.
    Although you may enjoy straight away, this vegan elote tastes best when chilled for 1 hour, so plan ahead if possible.
    For less spice, halve the chili flakes, or sub for chili powder instead.
    If you don’t have lemon, you may sub with lime juice or use more vinegar.
    Leftovers keep refrigerated for 3-4 days.

    Nutrition

    Calories: 264kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 90mg | Potassium: 671mg | Fiber: 7g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.9K shares

    Reader Interactions

    Comments

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    1. Sue

      May 18, 2022 at 8:44 pm

      5 stars
      Great salad and easy to make. Was a hit at my Plant Based meeting.

      Reply
      • Rosa

        May 19, 2022 at 9:08 am

        So glad everyone enjoyed!

        Reply
    2. Suzanne

      July 19, 2021 at 3:13 pm

      Can you use fresh raw corn (not cooked)?

      Reply
      • Rosa

        July 20, 2021 at 9:08 am

        Hi Suzanne, yes that works. Enjoy! 🙂

        Reply
    3. Kara

      August 31, 2020 at 1:42 pm

      5 stars
      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.

      Reply
      • Rosa

        September 01, 2020 at 9:33 am

        Thanks very much for taking the time to leave a review Kara. Thrilled you and your family enjoyed. 🙂

        Reply
    4. Ln

      July 29, 2020 at 10:22 pm

      5 stars
      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!

      Reply
      • Rosa

        July 30, 2020 at 6:59 am

        Thanks very much for the feedback, thrilled you enjoyed!

        Reply
    5. Kathy Ray

      June 08, 2020 at 4:49 pm

      I am allergic to cashews. What can I do instead? This sounds good, I’d like to try it…

      Reply
      • Rosa

        June 09, 2020 at 8:24 am

        Hi Kathy, pumpkin seeds or sunflower seeds would also work well, with similar results. Hope you enjoy.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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