Mexican Street Corn and Tomato Salad

5 from 13 votes

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

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Mexican

Servings: people

6 ears fresh corn on the cob or about 2 cups frozen fire roasted corn, cooked according to package directions
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!