Happy Memorial Day Weekend!
We love Mexican style corn salad, but ever since we’ve been trying to decrease our dairy intake, this salad hasn’t been the same without the cotija cheese. So, when we found this recipe by www.rabbitandwolves.com, which has vegan cotija cheese, we were so excited to try it. The vegan cotija cheese gives the salad that slightly salty taste that really fills out this dish.
We hope you try this salad. It’s a great vegan side dish to bring to a Memorial Day BBQ or a summer picnic. We used canned corn, but think that roasted corn would really bring out the flavors even more and plan to try that next time.
MEXICAN CORN SALAD
Tofu Cojita Cheese
- 1 Block Extra firm tofu
- 2 lbs. Kosher salt
- 3 Cans Yellow corn
- 1/2 C. Vegan mayo
- 1/2-1 Jalapeno, diced
- 1/4 C. Cilantro, chopped
- 1/3 C. Red onion,chopped
- 2 Green onions,chopped
- Juice of 1 lime
- 1 C. Vegan Cojita Cheese
- 2 tsp. Chili and Lime Seasoning(optional)
- Salt and Pepper to taste
Make the tofu Cojita cheese first. Preheat oven to 450 degrees. Cut your block of tofu through the center on the side to make it thinner. Sprinkle with salt on both sides, and place on paper towels. Let it sit for about 15 minutes so some of the moisture is drawn out while the oven preheats.
Fill a a baking dish with salt so the bottom is coated, it doesn’t have to come up very high in the baking dish. Place your two pieces of tofu on top of the salt. Then pack more salt on top, covering completely.
Bake at 450 degrees for 25-35 minutes or until the salt has hardened and formed a crust and the salt has slightly browned.
Let cool, then crack the salt shell and pull out the tofu. Let the tofu cool completely, then crumble. You can store this in an air tight container in the fridge until you are ready to use.
Once you are ready to make the corn salad, drain the corn, and pour into a large mixing bowl. Then stir in the remaining salad ingredients. Taste and adjust seasoning. Serve! You can make this ahead of time and keep in the fridge until ready to party!
Credits: Author and Photography: Jill Uechi // Recipe: rabbitandwolves.com