Description
A vibrant, smoky-sweet salad with charred corn, tangy lime, fresh cilantro, and chili powder, all tied together by creamy dairy-free mayonnaise. Perfect for summer gatherings or quick weeknight meals.
Ingredients
4 cups fresh corn kernels
3 tablespoons olive oil
2 tablespoons dairy-free mayonnaise
Juice of 1 lime
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
Optional toppings: sliced jalapeños, pickled onions, avocado cubes
Instructions
Heat a skillet or grill pan over medium-high heat; add olive oil.
Char corn kernels in the hot oil for 3-4 minutes until tender and slightly charred.
In a large bowl, mix dairy-free mayonnaise, lime juice, cilantro, chili powder, salt, and garlic powder until smooth.
Toss warm charred corn with the dressing until well coated.
Transfer to a serving dish; top with optional toppings like jalapeños, pickled onions, or avocado.
Notes
Use frozen or canned corn in a pinch—thaw canned corn first.
Store leftovers in an airtight container in the fridge for up to 3 days.
For extra smokiness, sprinkle a pinch of smoked paprika.