Street Corn Salad is bright, fresh, and full of vegetables.  It just smacks of a summer barbeque. It is so simple to make and can be served as a salad or with chips as a corn salsa! So many options for this bright and tangy salad.

Street corn salad normally is topped with a Mexican cheese, however we’re swapping that for a dairy-free creamy salsa made with JOI plant base. By blending some roasted tomatoes and chiles with JOI, you can create a delicious salsa dressing that helps bring this salad together. 

It’s also highly customizable! Add in some avocado or any other mix-ins you might desire. It keeps well in the fridge and gets better as it sits in the creamy salsa dressing. Serve with extra cilantro and lime!

Street Corn Salad with Creamy Salsa Made With JOI

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Servings

6

Prep Time

10 minutes

Cook Time

10 minutes

Calories

2500

Ingredients

• 3-4 ears of corn (or about 2 cups of frozen corn, defrosted, or 2 cans of corn, strained and rinsed)

• 1 green bell pepper, diced
• 2 medium tomatoes, diced and divided in half
• ¼ cup JOI plant base
• 10 oz. of prepared salsa (such as tomato & green chili)
• ¼ cup cilantro
• ½ jalapeno, diced
• 2 tsp salt
• 1 tsp pepper
• Juice of 2 limes

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Directions

1. Remove the kernels from the corn and place in a medium bowl.

2. In a blender cup combine ½ of the salsa and the JOI plant base. Blend until creamy and smooth.
3. In a large mixing bowl combine all other ingredients and toss to combine.
4. Stir in the creamy salsa and top with extra cilantro and lime juice.