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Vegan Grilled Corn Salad with Jalapeno and Avocado













If you’ve never tried Cuban corn, than you’ll have no idea why this combination is so fab! Back in 2007 I had my first experience with street corn at one of my now favorite spots in NYC. It’s flavorful, affordable, coated in cojita cheese and spices, and just an all around game changer. Since 07′ I’ve probably dined there at least 100 times. (truth)


While I gravitate away from cheese today, you can easily recreate this staple dish, take it off the cobb to make enjoying it mess free and even switch up the ingredients to further enhance the flavor. 









What’s fab about this dish is, everything! It’s quick, easy, affordable, packed with veggies, flavor, has texture, has heat, a little sweet, a lil smoky, is perf for any season, you can switch up the sauce base and use dairy free yogurt or sour cream, or omit altogether, it’s great for entertaining, amazing as a side dish or garnish on sandwiches or tacos, and is just an all around crowd pleaser!!




So just how good is this dish?! Let’s just say I’m not even a fan of corn for various reasons, but I could eat this by the buckets as it’s just SO GOOD!!


If you’re searching for an iconic dish that nobody will know is vegan, you’re going to love my staple vegan Grilled Corn Salad!!












Why this recipe is great: 







Veggie Packed 

Dairy free

You can switch up the base

Mess free and perf for entertaining

Packs heat and a lil sweet!










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Vegan Grilled Corn Salad with Jalapeno and Avocado

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  • Author: Eat Drink Shrink
  • Total Time: 20 minutes




  • 6 ears fresh corn
  • 2 tbsp oil
  • 1 jalapeno
  • 1/4 cup red onion, thinly sliced or diced
  • 1 avocado, cubed
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno
  • Salt/Pepper as desired 

Chipotle Sauce: (optional)


  1. Grease the ears of corn with a lil oil and place on either a gas or charcoal grill or over an open flame, until slightly charred.
  2. When cool enough to handle, remove corn from the cob using a sharp knife.
  3. Grill jalapeno until skin is charred and black in some areas.
  4. Chop jalapeno removing seeds and ribs for less heat.
  5. In a large bowl combine corn, chopped jalapeno, sliced red onion, chopped cilantro, lime juice, salt, pepper. 
  6. Make the chipotle sauce: combine all the ingredients in a small dish.
  7. pour over top and gently toss. Serve with a few extra lime wedges, garnish with a sprinkle of chili powder and cilantro. Will keep for up to 5 days in fridge.


If you’d like to skip the sauce you can altogether or you can sub the mayo for vegan sour cream or yogurt.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 4






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