Gluten-Free Mexican Street Corn Salad

Ingredients

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• 4 cups corn kernels (fresh or frozen, thawed)
• 1 tbsp olive oil, for charring the corn
• 1 tbsp lime juice
• 3 tbsp mayonnaise Shop
• 2 tbsp Mexican crema or sour cream
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)
• 0.25 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 0.25 cup cilantro, chopped
• 0.5 cup cotija cheese, crumbled (optional, omit for dairy-free)
• 0.5 tsp chili powder Shop

Instructions

1. 1 Prepare the corn: Heat the olive oil in a large skillet over medium-high heat. Add the corn (pat thawed frozen corn dry first) and cook 8-10 minutes, stirring only occasionally, until charred in spots. Let it cool for 5 minutes. The charring adds a wonderful smoky depth to the salad.
2. 2 Whisk together the dressing ingredients in a small bowl. Combine the mayonnaise, crema or sour cream, lime juice, salt, pepper and garlic if using until smooth.
3. 3 Combine the charred corn with the red onion, jalapeño and chopped cilantro in a medium-sized mixing bowl. Add the crumbled cotija cheese at this stage if you are not making it dairy-free. Gently toss these ingredients together to distribute them evenly.
4. 4 Drizzle the prepared dressing over the corn and cilantro mixture. Sprinkle with chili powder for a touch of heat and color. Toss everything gently to ensure the corn is evenly coated with the dressing and seasonings, about 1-2 minutes.
5. 5 Allow the salad to marinate for at least 15-20 minutes at room temperature before serving to let the flavors meld beautifully. This resting period allows the corn to absorb the zesty dressing, enhancing the overall taste and texture. Taste and adjust seasoning if needed before serving.

Nutrition (per serving)

Tips & Notes

• Let the corn char in the dry skillet without stirring too often. The browned spots give the street corn flavor.
• Let the charred corn cool for a few minutes before adding the mayonnaise dressing so the street corn salad stays creamy instead of oily.
• Choose a chili powder labeled gluten-free, or use pure ground chile such as ancho.

Common questions