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RECIPE
8 INGREDIENTS4 STEPS5MIN

Vegan Esquites (Mexican Corn Dip)

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Whether you call it Esquites or Mexican street corn salad, most often this mexican dish is not vegan so I went and made vegan Esquites! This Mexican street corn salad is a simple recipe for a classic Mexican favorite. You can make esquites with canned corn if that’s all you have at home, but I recommend corn from the cob.

5MIN

Total Time
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Ingredients
US / METRIC
Servings:
4
Serves 4
1/3 cup
Vegan Sour Cream
or Vegan Mayonnaise
1 clove
Garlic , minced
1
Lime , juiced
4 ears
Corn , roasted
or 4 Cups Canned Corn
1/2
Small  Red Onion , diced
1/4 cup
Chopped  Fresh Cilantro
1/4 cup
Vegan Cheese
feta-style
1/2 tsp
Chili Powder
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Nutrition Per Serving
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CALORIES
1863
FAT
28.2 g
PROTEIN
47.7 g
CARBS
376.3 g

Directions

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Step 1
To make this Mexican corn salad, simply mix together Vegan Sour Cream (1/3 cup), Garlic (1 clove), and the juice of a Lime (1) in a small bowl.
Step 2
In your serving bowl, combine the Corn (4 ear), Red Onion (1/2), Fresh Cilantro (1/4 cup), Vegan Cheese (1/4 cup), and Chili Powder (1/2 teaspoon).

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Nutrition Per Serving
Calories
1863
% Daily Value*
Fat
28.2 g
36%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
376.3 g
137%
Fiber
38.2 g
136%
Sugars
4.6 g
--
Protein
47.7 g
95%
Sodium
289.3 mg
13%
Vitamin D
--
--
Calcium
83.0 mg
6%
Iron
13.8 mg
77%
Potassium
1456.4 mg
31%
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