Vegan Mexican Street Corn Salad with Kale
by Olivia Biermann
on Apr 22, 2025 (updated Sep 15, 2025)
Tender massaged kale, sweet corn, vegan feta cheese, red onion and avocado, tossed in a creamy cilantro lime dressing and finished with crunchy tortilla chips! This Mexican street corn kale salad is the ultimate 20-minute side dish!
Why Mexican street corn is so popular
Short answer: it’s delicious! Mexican street corn, or elote, is a beloved street food – grilled corn on the cob, slathered in a creamy mixture of mayonnaise, crema, lime juice, and spices, then sprinkled with cotija cheese, chili powder, and fresh cilantro. It’s smoky, tangy, and packed with bold flavors.
While the original version of Mexican street corn is not vegan, this salad certainly is! With a few simple ingredient swaps, you can easily replicate the same flavours – without the dairy.
This salad is perfect for parties! Kale salads are an excellent side dish to bring to a potluck or party since they stay fresh and crisp even after adding the dressing. Unsure if everyone will enjoy all the toppings? Just make sure to bring the tortilla chips on the side, and add them just before serving so they stay crispy!
A delicious vegan take on Mexican street corn salad
Making Mexican street corn salad vegan is easy and just as delicious as the traditional version! We swap out mayonnaise and crema for a dairy-free garlic aioli to replicate the same creamy texture for the dressing. Then, replace cotija cheese with crumbled vegan feta.
This salad is super quick to make (just 20 minutes – the best!). I like to massage the kale first and let it sit while I prepare the dressing, giving the leaves even more time to tenderize. Note: the very last step is to add tortilla chips just before serving so they don’t get soggy before you can eat it!
How to massage kale
Massaging kale is the secret to transforming its tough, fibrous leaves into a tender, flavorful base for salads. It’s super easy – gently rub the leaves with a bit of olive oil, lime juice and salt for just a few minutes. This simple step enhances the texture and allows the leaves to better absorb dressings and seasonings.
Serving this salad as a main dish?
If you want to serve this salad as a main as opposed to a side, here are some ideas for ways to bulk it up. Chop up store-bought vegan chicken fingers to throw on top. You could also make your own crispy chicken fingers if you’re feeling fancy! Or, if you want to cook a bit outside the box, try slices of our tender vegan steak!
Vegan Mexican Street Corn Salad with Kale
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
Description
Tender massaged kale, sweet corn, vegan feta cheese, red onion, and avocado, tossed in a creamy cilantro-lime dressing and finished with crunchy tortilla chips.
Ingredients
- 1 bunch green kale, de-stemmed and chopped
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
- 2 cups corn
- pinch of salt and pepper
- 1/2 tsp chilli powder
- ½ cup vegan feta
- ¼ cup red onion, chopped
- 2 ripe avocados, sliced or diced
- handful of crushed tortilla chips
- 1 batch cilantro lime dressing
Instructions
- In a large bowl, add the kale and drizzle over 1 tbsp olive oil and the lime juice. Use your hands to massage the kale, working the oil and lime juice into the leaves until they’re bright green and slightly wilted, about 1-2 minutes.
- Heat oil in a large nonstick skillet over medium-high heat, until shimmering. Add corn kernels, salt, pepper, and chilli powder and cook without moving about 2 minutes, until charred on one side. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Set aside.
- Meanwhile, prepare the dressing.
- Add massaged kale to your serving bowl followed by the corn, vegan feta, red onion and avocado.
- Add dressing to salad and toss to combine well. Add crushed tortilla chips just before serving. Enjoy!
