Discovery of a New Favorite
I discovered the joy of Tex Mex Corn Salad with Vegan Cheese quite by accident. I was hosting a summer potluck, and I needed a vibrant, refreshing dish that would please my vegan friends. The idea of combining fresh, crisp vegetables with zesty flavors seemed perfect for the occasion. As I was preparing the salad, the colors alone made me smile – bright yellow corn, red bell pepper, and the creamy green of avocado. The Tex Mex Corn Salad with Vegan Cheese quickly became the star of the party, loved by vegans and non-vegans alike.
Experimenting in the Kitchen
In the weeks that followed, I couldn’t get enough of Tex Mex Corn Salad with Vegan Cheese. I found myself experimenting with different variations, adding black beans one day and diced jalapeños the next. Each tweak brought new dimensions of flavor to the dish. I also started making my own vegan feta, which added a delicious tanginess that paired beautifully with the sweet corn and creamy avocado. The Tex Mex Corn Salad with Vegan Cheese became a staple in my kitchen, perfect for quick lunches and light dinners.
Sharing the Recipe
One afternoon, as I was preparing the Tex Mex Corn Salad with Vegan Cheese for lunch, I decided it was time to share the recipe on my blog. I took extra care to capture the vibrant colors in my photos, wanting to convey the fresh, summery feel of the salad. Writing the recipe brought back memories of that first potluck and the excitement of discovering such a delightful dish. I hoped my readers would love Tex Mex Corn Salad with Vegan Cheese as much as I did and feel inspired to make it their own.
A New Classic
Now, Tex Mex Corn Salad with Vegan Cheese is not just a recipe but a story I love to share. It’s a reminder of how simple ingredients can come together to create something truly special. Whenever I serve it, whether at a gathering or a quiet dinner at home, it always brings smiles and compliments. The Tex Mex Corn Salad with Vegan Cheese is more than a dish; it’s a testament to the joy of experimenting in the kitchen and discovering new favorites.
Table of Contents
Chef’s Notes- Tex Mex Corn Salad with Vegan Cheese
- Ingredient Prep: Ensure all vegetables are evenly diced for consistent texture and flavor in every bite. A sharp chef’s knife will make this task easier and faster.
- Avocado Tips: When preparing the avocado, toss the diced pieces in lemon juice immediately to prevent browning. This keeps the salad looking fresh and appetizing.
- Seasoning: Taste and adjust the seasoning before serving. Depending on the sweetness of your corn and the ripeness of your avocado, you might need a bit more salt or lemon juice.
- Homemade Vegan Ranch: Making your own vegan ranch dressing enhances the flavor of the salad. Blend together vegan mayo, almond milk, garlic powder, onion powder, dill, and lemon juice for a quick and tasty dressing.
4
servings15
minutes0
minutes278
kcal15
minutesKeep the screen of your device on
Ingredients
- Vegetables
1 can (12 oz) sweet corn kernels drained
1/2 medium red onion finely chopped
1 medium red bell pepper diced
1/2 large cucumber seeds removed and diced
1 ripe avocado peeled and diced
- Seasonings
1 tablespoon fresh lemon juice
1 handful fresh cilantro or parsley leaves chopped
Salt and black pepper to taste
1 teaspoon smoked paprika or a pinch per serving
- Toppings
2 oz vegan feta cheese crumbled
6 tablespoons vegan ranch dressing (see notes for recipe)
- Alternative Ingredients:
Corn: Use frozen corn kernels if canned is unavailable.
Red Onion: Substitute with green onions or shallots.
Red Bell Pepper: Use yellow or orange bell peppers for a different color.
Cucumber: Replace with zucchini for a different texture.
Avocado: Use guacamole if fresh avocado is not available.
Vegan Feta: Substitute with regular feta if not vegan.
Vegan Ranch Dressing: Use regular ranch dressing if not vegan.
Directions
- Prepare Avocado – Remove the skin and pit from the avocado by pushing the pit out from the back. Dice the avocado and toss it in lemon juice to prevent browning. (Approx. 2 minutes)
- Dice Vegetables – Halve the cucumber lengthwise and scoop out the seeds with a teaspoon. Dice the cucumber into small pieces. Finely chop the red onion and dice the red bell pepper into small pieces. (Approx. 5 minutes)
- Combine Ingredients – In a large mixing bowl, combine the diced avocado, cucumber, red onion, red bell pepper, and drained corn kernels. Season with salt and black pepper to taste. Add the chopped cilantro or parsley and toss everything together until well mixed. (Approx. 3 minutes)
- Serve Salad – Spoon the mixed salad into serving bowls. Crumble the vegan feta cheese over each bowl and sprinkle with smoked paprika for added flavor. Drizzle with homemade vegan ranch dressing just before serving. (Approx. 5 minutes)
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 278kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 263mg
- Potassium: 559mg
- Fiber: 6g
- Sugar: 7g
- Vitamin A: 1334IU
- Vitamin C: 53mg
- Calcium: 27mg
- Iron: 1mg
FAQ- Tex Mex Corn Salad with Vegan Cheese
Can I use fresh corn instead of canned?
Yes, you can use fresh corn. Simply boil or grill the corn, then cut the kernels off the cob and use them in the salad.
How long will this salad keep in the fridge?
The salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days. Add the avocado, vegan cheese, and dressing just before serving.
What can I use instead of vegan feta?
You can substitute vegan feta with regular feta if you are not strictly vegan, or try other vegan cheeses like vegan cheddar or mozzarella.
Is there a way to make this salad spicier?
Absolutely! Add some diced jalapeños, a pinch of cayenne pepper, or a dash of your favorite hot sauce to give it a spicy kick.
Can I add protein to this salad?
Yes, black beans, chickpeas, or grilled tofu are great options to add more protein and make the salad more filling.
