Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad or Elote Dip — serve with tortilla chips. Vegan, gluten-free, nut-free, soy-free.
Roasted corn is especially good this season. I love fresh corn grilled with lime and chili powder, or loaded elote-style on occasion. Since elote on the cob can be messy, this version takes everything off the cob. Adding black beans makes the salad or dip more substantial, and a spoonful of chipotle mayo lifts the flavor — perfect for summer potlucks.
I often roast kernels quickly in a hot skillet, but when I have time I grill whole ears, cut the kernels off, and use those. You can also use pre-roasted or fire-roasted frozen corn. This roasted corn mixture works well as a dip with tortilla chips, as a taco filling, or simply served as a side. Finish with a drizzle of chipotle mayo and lots of cilantro. What’s your favorite corn side for summer?
More Summer Salads and Dips
- Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing — GF. A baked tofu that works great on many salads.
- Jalapeno Popper Dip — vegan and gluten-free.
- Quinoa Arugula Mediterranean Salad — GF.
- Firecracker Chickpea Salad with Thai Peanut Dressing — GF and very filling.
- Tabbouleh Pasta Salad — soy-free.
- Southwestern Pasta Black Bean Salad — a picnic staple.
- Thai peanut-sauce layered dip with sprouts — GF.
Perfect for July 4th gatherings.
If you make this, let me know in the comments how it turned out and tag me on Instagram @veganricha
Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad
Ingredients
- 1 tsp oil
- 10 oz corn, frozen or fresh kernels
- 15 oz can black beans or 1.25 cups cooked
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder or 1 clove minced
- 1/4 tsp or more salt (depends on if the beans are salted)
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 jalapeno, finely chopped (or use 1/4 green bell pepper)
- 1/4 cup cilantro, plus more for garnish
- 1–2 tsp lime juice
- Optional garnish/add-ins: chili powder blend, hot sauce
Chipotle Mayo:
- 1/4 cup vegan mayo (or thick cashew cream with salt and spices)
- 2–3 tsp lime juice
- Water to thin, if needed
- 1/4–1/2 tsp chipotle powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Instructions
- Heat oil in a skillet over medium-high heat. When hot, add corn and cook until golden in spots. (Oil-free: dry-roast the kernels in the skillet, or grill 2–3 dehusked ears until charred, then cut the kernels off.)
- Add black beans, smoked paprika, sweet paprika, nutritional yeast, garlic, and salt. Toss to coat and cook for about a minute to let the spices bloom.
- Remove from heat and let cool slightly. Mix in onion, bell pepper, and jalapeno. Add lime juice, adjust salt if needed, then stir in cilantro.
- Serve as-is with lime wedges, or with chipotle mayo and a sprinkle of hot sauce. Offer tortilla chips or warm pita for dipping, or serve as a side salad.
- For the chipotle mayo, whisk all ingredients together and thin with a little water to a drizzling consistency. Taste and adjust tang, salt, and heat.
Notes
To make a pure roasted corn dip, increase the corn and optionally add a vegan almond-based cheese. Nutrition shown is for one serving and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
