Vegan Elote-Style Roasted Corn Salad

Vegan Elote-Style Roasted Corn Salad

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Vegan Elote-Style Roasted Corn Salad

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Prep Time: ~5 minutes; Cook Time: 10 minutes; Yield: 4 servings


  • 4 small to medium pieces of corn, removed from the husks
  • ½ cup, onion, finely diced
  • 1 tbs, garlic, minced
  • 1 tbs, avocado oil
  • 2 tbs, vegan butter (I used Earth Balance)
  • 2 tbs, Just Mayo (I used Just Mayo Light)
  • 1 lime, cut into four wedges
  • 1 teaspoon, chile powder
  • salt & pepper, to taste
  • Optional: Splatter Guard


  1. Heat the avocado oil in a sauté pan on high heat.
    • (You need high heat to scorch the corn. Make sure you use the appropriate oil or this recipe won’t work).
  2. While the oil is heating up, slice the corn off the husks.
  3. Once the oil is hot (generally, after a few minutes), toss in the corn. I recommend using a splatter guard as it tends to splash due to the high temperature. This is the one I use.
  4. Oddly enough, you want to cook the corn until you hear it begin to pop.
    • No, I’m not joking. This will take between 6-8 minutes, and you’ll notice a nice golden brown on most of the kernels.
    • While the corn is cooking, be sure to stir as it tends to stick.
  5. Lower the heat and add in the diced onion and minced garlic.
    • Cook another two minutes.
  6. Remove from heat and add 1 tablespoon of vegan butter and 2 tablespoons of vegan mayo. Stir well.
  7. Add salt and pepper to taste, as well as, 1 teaspoon of chile powder.
  8. Serve with a lime wedge and enjoy!