Gluten-Free Corn & Cotija Salad Recipe
Published May 01, 2019
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This Gluten-Free Corn & Cotija Salad Recipe is a fresh and vibrant side dish that is the perfect accompaniment to a Cinco de Mayo feast.
Gluten-Free Corn & Cotija Salad Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium ears fresh corn, , husks and silk removed, corn cut from cob (about 3 cups corn kernels)
- 1 medium jalapeño pepper, , seeded and diced
- ½ cup chopped fresh cilantro or parsley
- ¼ cup finely chopped red onion
- 3 ounces Cotija cheese, , crumbled
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 garlic clove, , minced or finely grated
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until brown in spots, about 7-10 minutes. Transfer to a large bowl and set aside to cool for 5-10 minutes.
- Add the jalapeño, cilantro, onion, and most of the cheese (reserve a bit for garnish) to the bowl.
- In a separate bowl, whisk together the mayonnaise, lime juice, honey, and garlic. Add to the salad and toss gently to combine. Season to taste with salt and pepper. Top with remaining cheese and serve.
Nutrition
Calories: 267kcalCarbohydrates: 24gProtein: 6gFat: 18gSaturated Fat: 5gCholesterol: 21mgSodium: 297mgPotassium: 281mgFiber: 2gSugar: 11gVitamin A: 430IUVitamin C: 14mgCalcium: 105mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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