Mazorca Desgranada Vegana (Colombian Street Corn Salad)

Ingredients

• 4 cups Corn Kernels (fresh or frozen)
• 1/2 cup Vegan Mayonnaise
• 2 tablespoons Lime Juice
• 2 tablespoons Vegan Butter
• 1/4 cup Cilantro
• 1/4 cup Red Onion
• 2 tablespoons Vegan Parmesan Cheese
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1If using fresh corn, cook the 4 cups of Corn Kernels by grilling, roasting, or boiling until they are tender. If using frozen corn, melt the 2 tablespoons of Vegan Butter in a 10-inch skillet over medium heat (325°F/163°C). Add the 4 cups of Corn Kernels to the skillet and cook, stirring occasionally, for 5 to 7 minutes, or until they are tender and slightly browned. Once cooked, carefully remove the kernels from the cob if they are whole.
2. 2In a large bowl, combine the cooked 4 cups of Corn Kernels, 1/2 cup of Vegan Mayonnaise, and 2 tablespoons of Lime Juice.
3. 3Add the 1/4 cup of Cilantro, which should be finely chopped, and the 1/4 cup of Red Onion, which should be finely diced, to the bowl with the corn mixture.
4. 4Season the mixture with 1/2 teaspoon of Chili Powder, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Stir everything together until all the ingredients are evenly distributed and well combined.
5. 5Sprinkle the 2 tablespoons of Vegan Parmesan Cheese over the top of the corn salad.
6. 6Serve the Mazorca Desgranada Vegana warm or at room temperature.

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