Corn on the cob is a summer staple, especially when you live in an RV full-time and cook outside much of the time. But how many ears of roasted corn on the cob can you eat in one summer without getting bored?
I was looking for an alternative to the cob and discovered that Mexican Street Corn recipes were everywhere, and I really wanted to partake in the fun. But, one of the main ingredients in Street Corn is Cojita cheese, and as a dairy-free person, that delicious cheese is off limits. So, I created this dairy-free Street Corn salad that did not need the cheese to be delicious. If you can enjoy cheese, add some Cojita, and it will be even more amazing!
I’ll show you an easy way to roast the corn, and you don’t even need to fire up the grill! If you are dairy-free, don’t miss the secret ingredient that adds a “cheesy” flavor to this wonderful summer side dish.
- If you have leftover roasted corn on the cob, cut the corn off the cob and use it in this salad.
- You can also use frozen corn and make sure to thaw it first and remove as much moisture as you can before charring it.
- I used a poblano pepper because I don’t tolerate spicy too well. If you love spicy, use a jalapeno instead.
- If you are dairyful, omit the nutritional yeast and add about ½ cup Cojita cheese instead.
- I used a Blackstone Griddle to cook the veggies. You can do that as well, or you can use a cast iron skillet on the stove or induction burner.
discover. cook. enjoy.
Delicious Street Corn Salad Summer Side Dish (GF/DF)
- 5 ears corn, large, fresh
- 1 small red pepper, chopped fine
- 1/2 medium red onion, chopped fine
- 1/2 poblano pepper, chopped fine
- 2 tbsp cilantro, fresh chopped fine
- 1 clove garlic, minced
- 1 tbsp sunflower oil, for cooking
- 3 tbsp mayonnaise
- 3 tbsp sour cream, dairy-free or regular
- 1/2 lime, juice only
- 1 tsp nutritional yeast, or 1/2 cup Cojita cheese if you are dairyful
- 1/8 tsp cumin
- 1/4 tsp coriander
- 1/8 tsp smoked paprika
- kosher salt and pepper to taste
- 3 green onions, sliced thin
- 1 tbsp cilantro, chopped fine
Prep the Veggies
- Shuck the corn. Slice the tip off the top of the corn to create a flat surface. Slice the corn off the cob vertically with a chef's knife. Add to a prep bowl.
- Chop the onion, red pepper, and poblano pepper, and mince the garlic. Add all to one prep bowl.
- Chop the cilantro and add to a separate prep bowl.
- Chop the garnish and set aside.
Make the Sauce
- Measure and add the mayo, sour cream, lime juice, coriander, cumin, smoked paprika, and nutritional yeast to a small bowl and mix well to combine. Season with kosher salt and pepper. NOTE: if you are using Cojita cheese instead of the nutritional yeast, DO NOT add it to the sauce. It will be added later.
Roast the Corn
- Heat a Blackstone Griddle or cast iron pan to high. Add about a tablespoon of sunflower oil. When the oil is hot, add the corn. Move the corn around the pan or griddle frequently as it roasts and begins to char. When you have achieved the level of char you desire, add the bowl of red pepper, poblano pepper, red onion, and garlic to the griddle or pan. Season with kosher salt and pepper and continue to cook about 2-3 minutes.
Combine the Veggies and Sauce
- Transfer the corn and veggies to medium-sized mixing or serving bowl. If using Cojita cheese, add to the veggies and mix to combine. Next, add the cilantro and sauce and mix to combine.
Garnish and Enjoy
- Garnish with green onions, cilantro, and a squeeze of lime. Enjoy!