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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.
5 from 3 votes
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Ingredients

  • 6 ears fresh corn on the cob, Frozen won't work well for this recipe!
  • 1 tomato, diced
  • 1 tbsp avocado oil
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and diced
  • 2 limes, juiced
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup mayo, I like Sir Kensington's Avocado Oil mayo best for this, but any brand will work.
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup feta cheese, for topping - omit if dairy free!

Instructions
 

  • 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!

Notes

*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!