vegandairy-freenut-freegluten-free
Chili-Lime Street Corn Salad
A fresh, no-mayo street corn salad with a creamy tahini-lime dressing, charred corn, and a kick of chili and smoked paprika. Vegan and nut-free.
By Linda Bailey •
10 min
Prep Time
8 min
Cook Time
18 min
Total Time
4
Servings
Ingredients
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 1 tbsp olive oil
- 2 scallions, finely sliced
- 1/4 cup finely chopped cilantro (optional)
- 1/4 cup finely diced red onion
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- Zest of 1 lime
- 2 tbsp tahini
- Juice of 1 lime
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1-2 tbsp water, to thin
- Salt to taste
Instructions
- 1Char the corn
Heat olive oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred in spots (6-8 minutes). Set aside to cool slightly.
- 2Make the dressing
In a small bowl, whisk together tahini, lime juice, maple syrup, garlic powder, and salt until smooth. Add water a little at a time until creamy and pourable.
- 3Combine the salad
In a large bowl, combine corn, scallions, red onion, cilantro (if using), chili powder, smoked paprika, and lime zest.
- 4Dress and serve
Pour dressing over the salad and toss gently to coat. Taste and adjust salt, lime, or chili to your liking. Serve slightly warm or chilled.
