Gluten-Free Mexican Street Corn Salad with Cotija and Lime

By · Reviewed by AislePrompt Editorial · ·

A vibrant take on Mexican street corn salad featuring roasted corn kernels, tangy cotija cheese, fresh cilantro, and zesty lime dressing — perfect as a side or light meal. This mexican-inspired salads (gluten free, vegetarian) ready in about 20 minutes pairs (from about 5 ears) fresh corn kernels, olive oil, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 7-8 minutes until the corn is golden and slightly charred.
  2. Step 2: In a large bowl, whisk together 1/3 cup mayonnaise, 3 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Add the roasted corn to the bowl and toss to coat evenly with the dressing.
  4. Step 4: Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Adjust seasoning with additional salt or lime juice if desired.
  5. Step 5: Serve immediately or chilled as a flavorful gluten-free salad.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 20 minutes (10 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 Lime?

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 olive oil from drying out.

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

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 Lime 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 Lime gluten free?

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

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