Mexican Street Corn Salad

I've been eating a whole food plant based diet since Sept 2019. I'm healthier than I've ever been and I feel great. All of my recipes are WFPB compliant.

4 corn on the cob shucked

¼ cup fresh lime juice

¼ cup fresh cilantro chopped

A few dashes of hot sauce I used Cholula

3 cloves garlic minced

½ cup vegan sour cream substitute white beans or silken tofu for cashews for a nut-free option

½ cup vegan parmesan cheese substitute nutritional yeast

1 jalapeño deveined and deseeded, diced

½ red onion diced

½ cup cilantro chopped

½ cup red bell pepper chopped

2 cloves garlic minced

2 limes juiced

Directions at kathysvegankitchen.com

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