Vegan Jalapeno Popper Corn Salad

5 from 6 votes

Soy curl "bacon", roasted jalapenos, corn and red onion, creamy smoky dressing and vegan cheese.

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Servings:

Calories: 377kcal

Author: Lauren Hartmann

1 Cup Soy curls (dry), I used Butler's. Soak/drain according to pkg. directions.
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

Make the soy curl bacon. After you have soaked and drained the soy curls, add them to a medium sized mixing bowl. Pour the soy sauce, liquid smoke, maple syrup and paprika on to the soy curls. Stir to coat completely. Let sit for about 15-20 minutes to absorb all the liquid.
While the soy curls sit, make the dressing. Add all the dressing ingredients to a food processor or blender and blend until completely smooth. Set aside.
Now, preheat the oven to 400 degrees(F).
Place the jalapenos, ears of corn, and chopped onions onto a sheet pan. Drizzle with the 2 Tablespoons of oil and sprinkle with a pinch of salt and pepper. Toss to coat everything.
Roast for 15-20 minutes.
While the veggies roast, cook the soy curls. Heat the 1/4 cup of olive oil on medium high in a large non-stick skillet.
Sauté the soy curls, reducing heat as needed until the soy curls are very brown and crispy. About 7-9 minutes. Remove from heat.
Let the soy curls cool, when the veggies are done, let them cool enough to handle.
When ready to make the corn salad, chop up the soy curls so they are in small pieces.
Cut the corn off the cobb and add it to a large mixing bowl. Chop the jalapenos and onions into small pieces and add those to the bowl.
Add the soy curl "bacon", add the cheeses and then the dressing. Toss to mix everything. Top with green onions if desired. Serve warm or chill until ready to serve, which is my preference.