Vegan Mexican Corn Salad

An easy, healthy and delicious organic Vegan Mexican Corn Salad recipe that’ll be a hit at your next summer bbq, picnic or get together with friends and family.

  • Serves 2-4
  • 20 mins prep, 10 mins cook 30 mins total
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  • 6 ears of organic corn, husked and roasted on the bbq
  • 1 tsp olive oil
  • ¼ cup of organic red onion, diced
  • ½ cup of organic red pepper, diced
  • ¼ cup of organic cilantro, chopped
  • 1 small organic jalapeno, cored and diced
  • Juice of one organic lime, squeezed
  • 1 tsp tajin, classic seasoning (alternately use a mix of chili powder and salt)
  • 3 Tbsp vegan mayo (optional)
  • ½ cup vegan feta, crumbled
  • 1 bag Que Pasa Salted Tortilla chips


  1. Brush the organic corn cobs with a bit of olive oil and grill on the BBQ until roasted and blackened in spots.
  2. Optional to wrap the corn in aluminum foil.
  3. Set aside and let the corn cool for 15 minutes while you chop up the rest of the ingredients
  4. Once cool to the touch, cut the kernels off and place in a medium sized bowl.
  5. Add the following chopped up organic ingredients to the medium sized bowl: red onion, red pepper, cilantro, and jalapeno.
  6. Add lime juice and spices and toss to combine.
  7. Stir in the vegan mayo if using.
  8. Garnish with crumbled vegan feta.
  9. Open up the bag of our Organic Que Pasa Salted Tortilla chips and serve with this delicious Vegan Mexican Corn Salad! Best enjoyed with great company!