WHAT YOU NEED
For the Salad
- 4 ears of corn, shucked
- 1 Tbsp salted European style plant milk butter
- 2 jalapeños
- ½ small red onion, diced
- ⅓ cup cilantro, chopped
- Zest of 1/2 lime (plus extra for garnish)
- Smoked paprika (optional)
For the dressing
- 2oz savory scallion plant milk cream cheese
- 2 Tbsp vegan mayo, sour cream, or yogurt
- Juice of 1 lime
- 1 tsp agave or maple syrup
- ½ tsp garlic powder
- salt and pepper
WHAT YOU DO
- Using a grill, grill pan, or the flame of a gas stove, carefully char the corn and jalapeños until blistered and smoky. Set aside.
- While the corn is still warm, rub it with the plant milk butter and season with a pinch of salt. Once cool enough to handle, roughly chop the jalapeños, removing most of the seeds (unless you like it spicy).
- To remove the kernels easily, place a small bowl upside down inside a large mixing bowl to create a raised platform. One ear at a time, stand the corn on the smaller bowl and slice off the kernels—this helps catch all the kernels neatly.
- To the bowl with the corn, add the chopped jalapeños, red onion, cilantro, and lime zest. Season with salt and pepper and toss to combine.
- In a separate bowl, whisk together the cream cheese, vegan mayo, lime juice, agave, garlic powder, and 1–3 Tbsp water until smooth and pourable. Adjust seasoning with more lime juice, salt, and pepper to taste.
- Drizzle the dressing over the corn salad and toss gently to coat (you may not need all the dressing). Taste and adjust seasoning if needed, and then sprinkle with a little paprika (optional).
- Serve chilled or at room temperature with a wedge of lime and tortilla chips. Enjoy!
Serves 4
