Vegan Jalapeno Popper Corn Salad
Ingredients
Soy Curl "Bacon"
- 1 Cup Soy curls (dry), soaked and drained
- 1 Tablespoon Soy sauce or Tamari for GF option
- 1 Tablespoon Liquid smoke
- 2 Tablespoons Maple syrup
- Pinch of Smoked paprika
- 1/4 Cup Olive oil
Dressing
- 8 Ounces Vegan cream cheese
- 1/2 Cup Non-dairy milk (unsweetened)
- 2 teaspoons Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Rest of the Salad
- 2 Jalapenos (de-seeded and halved)
- 6 Ears of Corn
- 1 Red onion (chopped)
- 2 Tablespoons Olive oil
- Pinch of Salt and pepper
- 1 Cup Vegan cheddar style shreds
- 1/4 Cup Vegan feta (optional)
- Green onions for serving
Preparation
Prepare the Soy Curl "Bacon"
In a bowl, combine soy curls, soy sauce, liquid smoke, maple syrup, smoked paprika, and olive oil.
Toss to coat and let marinate for a few minutes.
Cook in a skillet over medium heat until crispy. Set aside.
Prepare the Dressing
In a blender, combine vegan cream cheese, non-dairy milk, cumin, garlic powder, chili powder, smoked paprika, salt, and black pepper.
Blend until smooth and creamy. Set aside.
Prepare the Rest of the Salad
Grill the halved jalapenos until charred. Remove the skin and dice.
Grill the corn until slightly charred. Cut the kernels off the cobs.
In a pan, sauté chopped red onion in olive oil until translucent.
Assemble the Salad
In a large mixing bowl, combine the grilled corn, diced jalapenos, sautéed red onion, and vegan cheddar style shreds.
Add the prepared dressing and toss to coat the salad evenly.
Top with the prepared Soy Curl "Bacon," vegan feta (if using), and chopped green onions.
Serve
Serve the Vegan Jalapeno Popper Corn Salad as a delicious and unique side dish or appetizer.
