Vegan Cookout Corn Salad

Summer cookouts just got a whole lot more exciting with this vibrant and zesty corn salad! Whether you're hosting a backyard BBQ or joining a potluck, this dish is guaranteed to be a hit. Packed with fresh flavors and a satisfying crunch, it's the perfect side to complement any grilled favorite. Plus, it's easy to make and entirely plant-based, so everyone can dig in and enjoy. Let’s dive into the recipe and get your taste buds ready for a burst of summer goodness!

Cashew mayo-

1 cup soaked raw cashews

1 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1 tsp. dijon mustard

1 tsp. garlic powder

½ tsp. onion powder

¼ heaping tsp. sea salt

¼ to ½ cup water

Bag of corn/ 3 cans of corn, drained

1 red bell pepper, chopped

½ red onion, finely chopped

¼ cup diced pickled jalapeños

½ cup cilantro, chopped

2 tablespoons lime juice

1 teaspoon garlic powder

1 teaspoon of smoked paprika

½ teaspoon chili powder

Large pinch of nutritional yeast

Salt to taste

Roast corn in oven at 375° for 20 minutes then let it cool. While waiting put all the cashew mayo ingredients in a blender and blend until smooth. Placed corn in large bowl and add the rest of the salad ingredients ( red bell pepper, red onion, jalapeño, cilantro, lime juice, garlic powder, paprika, chili powder, nutritional yeast, and mayo) and mix well. Don’t forget to salt your dish. Serve and enjoy.

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!