VEGAN MEXICAN CORN SALAD

Salade de maïs mexicaine végétalienne

Mots-clés :

Une recette de salade de maïs mexicaine végétalienne biologique facile, saine et délicieuse qui sera un succès à votre barbecue l'été prochain, pique-niquez ou se réunira avec des amis et de la famille.

Salade de maïs mexicaine végétalienne Recette

Temps de préparation: 20 min Minutes
Temps de cuisson: 10 min Minutes
Portions: 2-4 Servings

Ingrédients

  • 6 ears of organic corn, husked and roasted on the bbq
  • 1 tsp olive oil
  • ¼ cup of organic red onion, diced
  • ½ cup of organic red pepper, diced
  • ¼ cup of organic cilantro, chopped
  • 1 small organic jalapeno, cored and diced
  • Juice of one organic lime, squeezed
  • 1 tsp tajin, classic seasoning (alternately use a mix of chili powder and salt)
  • 3 Tbsp vegan mayo (optional)
  • ½ cup vegan feta, crumbled
  • 1 bag Que Pasa Salted Tortilla chips

Instructions

  1. Brush the organic corn cobs with a bit of olive oil and grill on the BBQ until roasted and blackened in spots.
  2. Optional to wrap the corn in aluminum foil.
  3. Set aside and let the corn cool for 15 minutes while you chop up the rest of the ingredients
  4. Once cool to the touch, cut the kernels off and place in a medium sized bowl.
  5. Add the following chopped up organic ingredients to the medium sized bowl: red onion, red pepper, cilantro, and jalapeno.
  6. Add lime juice and spices and toss to combine.
  7. Stir in the vegan mayo if using.
  8. Garnish with crumbled vegan feta.
  9. Open up the bag of our Organic Que Pasa Salted Tortilla chips and serve with this delicious Vegan Mexican Corn Salad! Best enjoyed with great company!

In This Recipe

  • Croustilles de tortilla salées, 350 g Sac
    Croustilles de tortilla salées, 350 g Sac

    Croustilles de tortilla salées, 350 g Sac

    Distributeur : Que Pasa
    • V Végétalien
    • GF Sans gluten
    • LS Faible teneur en sodium
    • LS Faible teneur en sucre

About The Author

Jennifer Stamper

Jennifer Stamper has been food styling for over 18 years for film and print advertising and is based in Vancouver, BC. Canada. She is a graduate of Dubrulle French Culinary and has a BFA from ECIAD. Her passion is food and aesthetics. Given her culinary training, Jennifer also provides recipe development for clients such as BC Tree Fruits, Appeal Magazine, Western Living and At The Table Magazine. She is also the author of "Pick of the Crop" - seasonal recipes inspired by Canada's public markets, published by MacMillan Canada.

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