Spicy Poblano Mexican Street Corn Salad

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Enjoy the delightful taste of summer with Spicy Poblano Sweet Corn Salad - a vegan and flavorful dish featuring charred corn, sautéed onions, poblano peppers, chickpeas, and a creamy vegan dressing. Quick, easy, and perfect for dinner!

Join us on a tantalizing flavor trip with our incredible Spicy Poblano Mexican Street Corn Salad! Inspired by the mouthwatering roasted corn dish that’s a favorite in Mexico, we’ve crafted a plant-based version that’s sure to delight your taste buds.

Mexican street corn, or elote, is a beloved street food that boasts juicy grilled corn on the cob, slathered with a rich mixture of creamy toppings like mayo, cotija cheese, chili powder, lime juice, and cilantro. While the original elote is undeniably tempting, it’s unfortunately not vegan-friendly.

But fear not, we’ve got you covered! Our Spicy Poblano Mexican Street Corn Salad offers all the scrumptious flavors of elote in a cruelty-free, plant-based version. Now, everyone can savor the delectable combination of roasted corn, creamy toppings, and zesty seasonings.

What you’ll need for this Mexican Street Corn Salad

  • corn
  • red onion
  • poblano peppers
  • chickpeas
  • salt
  • chipotle chili powder
  • cherry tomatoes
  • avocado
  • cilantro


Spicy Creamy Vegan Dressing

  • vegan mayo
  • vegan yogurt
  • paprika
  • cumin
  • garlic powder
  • salt and pepper
  • maple syrup
  • lime

A dish isn’t Mexican without a squeeze of lime juice; it adds the perfect amount of tangy zing, while fresh cilantro imparts a burst of herbal freshness.

The result? A flavor-packed salad that honors the essence of Mexican street food while offering a compassionate, dairy-free twist. Whether you’re a vegan foodie or simply a lover of bold flavors, this Spicy Poblano Mexican Street Corn Salad is a must-try!

What’s more, it’s incredibly simple to make and perfect for any occasion. Whether you’re hosting a summer barbecue, enjoying a family dinner, or craving a satisfying lunch, this salad is a show-stopper that will impress everyone at the table.

Say goodbye to FOMO (fear of missing out)

of missing out on classic dishes like elote, and say hello to a vegan-friendly version that’s just as delicious and satisfying.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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Spicy Poblano Mexican Street Corn Salad

Nothing better than sweet corn this time of year… and this just may be my new favorite sweet corn recipe! Grab the details below and get ready for a delicious vegan dinner that will be on the table in less than 30.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4


  • skillet


Salad Ingredients

  • 4 ears corn shucked
  • 1 small red onion diced
  • 2 poblano peppers chopped
  • 1 can chickpeas drained
  • ½ tsp salt
  • 1 tsp chipotle chili powder
  • 1 cup cherry tomatoes halved
  • 1 firm avocado sliced
  • ½ cup chopped cilantro

Spicy Creamy Vegan Dressing Ingredients

  • 2 tbsp vegan mayo
  • ¼ cup vegan yogurt
  • 2 limes juiced
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp salt and pepper
  • ½ tsp maple syrup
  • 1 lime cut into wedges


  • Preheat grill and wrap ears of corn in foil. Place directly over medium high heat and grill for 10-15 minutes, turning every few minutes until they are nice and charred.
  • Meanwhile, heat a large cast iron skillet over medium high heat. Add a small amount of oil or water to coat the skillet. Add in the onion and peppers, sautéing for 3-4 minutes until fragrant and tender. Add in chickpeas and chili powder, adding a bit of water to deglaze as needed. Sauté for another 2-3 minutes. Turn off heat. Bring the corn in from the grill and use a large knife to carefully slice the corn off the cob. Add to the skillet with the chickpeas and veggies and stir to combine. Gently fold in tomatoes and cilantro. divide between 4 serving bowls.
  • Whisk together ingredients for dressing in a jar and season to taste. Drizzle over salad right before serving. Add a squeeze of lime if desired!
Keyword 30 minute meals, creamy vegan, dairy free, gluten free, mexican street food, sweet corn
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One Response

  1. 5 stars
    Thank you so much for sharing your super tasty vegan dishes. Wow 🤩 can’t wait to try these 👏😘🌱

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