Gluten-Free Mexican Street Corn Salad with Cotija and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh and tangy Mexican street corn salad featuring grilled corn kernels tossed with cotija cheese, lime, and cilantro, perfect as a side or light meal. This mexican-inspired gluten free (gluten free) ready in about 25 minutes pairs ears fresh corn on the cob, husked, mayonnaise, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Grill 5 husked ears of fresh corn for 8-10 minutes, turning occasionally until the kernels are lightly charred and fragrant.
  2. Step 2: Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
  3. Step 3: Add 1/3 cup mayonnaise, 3 tbsp fresh lime juice, 1/2 cup crumbled cotija cheese, and 1/4 cup chopped fresh cilantro to the bowl with the corn. Stir to combine.
  4. Step 4: Season the salad with 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Mix well and adjust seasoning to taste.
  5. Step 5: Chill for 15 minutes before serving to let flavors meld. Serve as a side or light salad.

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Frequently asked questions

How long does Gluten-Free Mexican Street Corn Salad with Cotija and Cilantro take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gluten-Free Mexican Street Corn Salad with Cotija and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mayonnaise from drying out.

Can I substitute ingredients in Gluten-Free Mexican Street Corn Salad with Cotija and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Mexican Street Corn Salad with Cotija and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Mexican Street Corn Salad with Cotija and Cilantro gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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