One of the reasons I love making our vegan pasta salad almost weekly in the summer is that it lasts all week and I can just keep going back for it over and over again!
This elote chickpea salad is the newest to that line up that I know is going to be made over and over again. Why? Because ever since we started testing it, I’ve been making it.
It’s so easy! So flavorful!
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Why You’ll Love This Recipe
- Pantry Friendly – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time.
- Meal Prep – This dish can be eaten all week! It’s one of my favorite summer recipes!
- Flavorful – If you love street corn, then you’ll love this almost dip-like version that’s perfect for crackers or tortilla chips.
What is Elote?
Elote is that Spanish word for corn cob that is synonymous with a popular street food in Mexico. In the US, you may have seen it referred to as street corn. They are the same thing.
It is either grilled or boiled corn on the cob that then has a thick layer of either cream or mayo spread on all sides and followed with chili powder or Tajin, lime juice, sometimes garlic, and a crumbly cheese like cotija or queso fresco. Variations happens, but this is the basics.
Ingredients and Substitutions
Gather your ingredients!
Corn
For the almost best summer flavor, getting corn on the cob from your local farmers market is that BEST! However, canned corn also works.
Chickpeas
You can use canned that you drain and rinse first or make them yourself from dried. They offer a great bite for texture amongst all the other ingredients here.
Substitute: You could technically use any type of bean in this recipe – black, pinto, great northern, etc. Just note that beans are softer than chickpeas so the texture will vary.
Fresh Salad Ingredients
You’ll also need red onions, jalapenos, garlic, and avocados. You’ll want to be mindful that with the onions, fresh, uncooked garlic, and jalapenos, that this can heat up quickly! Adjust these flavors to your taste, while also noting that the avocados, vegan mayo and yogurt will help cool the heat some too.
Substitute: Jalapenos can be subbed with green peppers or poblano peppers.
Dried Spices
We’re using chili powder, smoked paprika, and cumin, along with salt and pepper to layer flavor into our meal. Red pepper flakes can also be used if you want to kick up the heat even more.
Sauce Ingredients
We’re using a vegan mayo and yogurt (or sour cream) to make a sauce that bring this all together. It’s honestly amazing on so many dishes so save it just for a quick sauce all the time. I’ve used it as a sandwich spread!
Additional Ingredients
We’re also throwing in some cilantro, pepitas, limes, and optional but some sauce from chipotle peppers in adobo.
Add-ins
You could add a crumbled vegan feta or shredded vegan parmesan on top or try our friend Dora’s vegan queso cotija. Scallions would be great on top of this as well.
See my recipe card below for a complete list of the ingredients with measurements.
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Other Summer Salad Dishes to Try:
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Mexican Street Corn Salad
Ingredients
For the Salad
- 2 tablespoons avocado oil
- 4 cups corn kernels, fresh cut off the cob preferred
- 30 ounces canned chickpeas, drained and rinsed
- ½ cup cilantro, chopped
- ⅓ cup red onion, finely diced
- 1 jalapeño, finely diced
- 1 avocado, diced
- ¼ cup toasted pepitas, optional
For the Dressing
- ⅓ cup vegan mayo
- 2 tablespoons unsweetened vegan yogurt (can sub with vegan sour cream)
- Juice of 2 limes
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 tablespoon chipotle pepper in adobe sauce optional, (or ¼ teaspoon chipotle powder)
- Salt + black pepper to taste
Instructions
Char the Corn
- Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and 4 cups corn kernals in a mostly even layer. Leave it alone for 2–3 minutes at a time so it actually chars instead of steaming. Cook about 8–10 minutes total until you get deep golden-black spots. Remove from the skillet to a large bowl.
Crisp the Chickpeas
- Pat chickpeas dry. Once corn is removed, still over medium-high heat, add another 1 tablespoon avocado oil and 30 ounces of chickpeas. Add salt and chili powder. Cook 5–7 minutes until slightly blistered, then add to the bowl with the corn.
Make the Dressing
- While waiting for the corn and chickpeas to cool. In a small bowl, add ½ cup vegan mayo, 2 tablespoon vegan yogurt, juice of 2 limes, 1 clover minced garlic, 1 teaspoon chili powder, and ½ teaspoon each smoked paprika and cumin. Also add either 1 tablespoon chipotle pepper in adobo sauce or ¼ teaspoon chipotle chili powder. Whisk together well. Taste and adjust to seasoning.
Bringing together
- Once the corn and chickpeas are cooled, add ½ cup chopped cilantro, ⅓ cup diced red onion, 1 diced jalapeno, 1 diced avocado, ¼ cup toasted pepitas (if adding), and the dressing. Carefully fold in the dressing until everything is coated and mixed well together.
- Serve family style or in individual bowls with crackers, tortilla chips, or just by itself.
Notes
Video
Nutrition
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Recipe FAQs:
You’ll want to check the vegan mayo and yogurt to double check they are safe for your ingredients. Veganise makes some soy-free mayo options and there are a variety of non-dairy yogurt options with differing ingredients.
We don’t recommend freezing this dish.
Yes, this dish is good for 3-5 days after it’s made. Store in a tightly sealed container in the fridge when not using.
We’ve been using crackers or chips, but a spoon works just fine!
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