Meat Free Monday One day a week can make a world of difference

Mexican Corn Salad

Meat Free Monday
  • Serves: 4
  • Preparation: 15
  • Cooking: 10
  • Ready: 25

Enjoy as part of a Mexican spread with roasted sweet potatoes, guacamole, warm black beans and corn tortillas.


For the salad

  • 4 corn on the cob, husks removed
  • 1 small bunch spring onions
  • 1 small bunch coriander
  • 3-4 mint leaves
  • 1 red onion
  • 1 tablespoon finely chopped pickled jalapeños
  • splash of white wine vinegar

For the sauce

  • 2 heaped tablespoons plant-based crème fraîche
  • 2 tablespoons plant-based mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon hot smoked paprika
  • 1 lime juice
  • salt and pepper, to taste


Rub the cobs of corn with olive oil and sprinkle with salt.

Char on a griddle pan or barbecue over a medium-high heat until the corn is golden and cooked through with some of the kernels dark and charred.

Meanwhile finely slice the red onions, add to a bowl and sprinkle with sea salt and a splash of vinegar (or you could use lime juice) and set aside to lightly pickle while you prep the rest of the salad.

Finely chop the spring onions, coriander, jalapeños, and mint leaves. Once the corn is charred and cooked through and carefully slice the kernels off the cobs.

Add all the ingredients for the sauce to a large mixing bowl, then add all your chopped vegetables and herbs to the sauce, mix well to combine, check you are happy with the seasoning and serve.

Additonal notes

Recipe and video created for Meat Free Monday by Alexis Tymon

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