Gluten-Free Corn & Cotija Salad Recipe

4.50 from 2 votes

Prep Time25 mins

Cook Time10 mins

Total Time35 mins

Course: Salad, Side Dish

Cuisine: Mexican

Servings: servings

Calories: 267kcal

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

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.