Mexican Street Corn and Tomato Salad

A delicious gluten free side dish made from deconstructed Mexican Street corn and tomatoes! So fresh and perfect for your summer picnics and BBQs.

Course Side Dish

Cuisine Mexican

Prep Time 10

Total Time 10

Servings people

Calories 275kcal

6 ears fresh corn on the cob Frozen won't work well for this recipe!
1 tomato diced
1 tbsp avocado oil
½ red onion diced
1 jalapeno seeded and diced
2 limes juiced
¼ cup fresh chopped cilantro
½ cup mayo I like Sir Kensington's Avocado Oil mayo best for this, but any brand will work.
½ tsp sea salt
½ tsp paprika
1 tsp chili powder
½ tsp cumin
½ cup feta cheese for topping - omit if dairy free!

Remove corn kernels from the cobs using a sharp knife and set aside in a bowl. Heat avocado oil in a large skillet (cast iron is preferred!) over medium high heat.
Once hot, add corn and use a spatula to spread it out evenly. Let it cook 5 minutes without stirring. Once the bottom of the corn starts to brown/get crisp, stir and cook for an additional 5-7 minutes.* Add corn to a large mixing bowl.
Add remaining ingredients to the bowl with the corn and stir well. Top with feta cheese (if you tolerate daily - if not, omit!) and serve. Enjoy!

*Alternatively, you can also grill the corn on the cob prior to removing it from the cob!

*This recipe is best served slightly warm, but can be refrigerated for up to 4 days!