This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Mexican Corn Salad is my favourite gluten free BBQ side dish! With fiery jalapeños, tangy feta, tinned sweetcorn and a tangy lemon and paprika dressing, it’s a winning combination. Great for loading up gluten free tacos, salad bowls and barbecue spreads.
This Mexican Corn Salad Is The Best BBQ Side Dish!
- Why choose this recipe? Every time I bring this Mexican Corn Salad to a family BBQ everyone goes nuts for it. Like, it’s the only side to ever be completely emptied, every time! It’s fresh, spicy, and deliciously cheap and easy to make too.
- Top Tip: If you want to get ahead you can easily make this street corn salad up to 24 hours in advance. But it literally only takes 5 minutes to throw together!
- Serving Suggestions: Take this corn salad to a BBQ and serve with gluten free beef burgers and BBQ prawn kebabs. Load it into gluten free tortilla wraps with some BBQ Pulled Chicken, or on top of gluten free nachos. You can also have it as a dip alongside my 4-Ingredient Guacamole and Avocado Pineapple Salsa with some gluten free tortilla chips.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this Mexican Corn Salad recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Sweetcorn: Using tinned sweetcorn keeps costs down and makes this super quick to throw together. You could char corn and cut it from the cob if you prefer.
- Cherry Tomatoes: Or any form of tomato. Swap for red pepper if you prefer.
- Red Onion
- Jalapeños: Personally I think these are essential, but you can reduce the amount or omit them completely if you’re really averse to spice.
- Feta Cheese: This is a great alternative to traditional Mexican Queso fresco, which I’ve never been able to find in UK supermarkets. Use vegan feta for a vegan recipe.
- Coriander: Or cilantro for those in the US. If you’re a hater leave this out or swap for parsley – but I absolutely LOVE it.
- Mayonnaise: Light or full-fat works.
- Butter: If you want a lighter version, you could use a light butter spread. Or use a vegan alternative if you need this recipe dairy free.
- Paprika
- Lemon Juice: Swap for lime juice if you prefer.
How to Make a Mexican Corn Salad
There’s a printable recipe card below with the method. But here are the basic three steps to making the easiest Mexican corn salad ever:
If you want to get ahead, this Mexican Corn Salad can be made up to 24 hours in advance, and leftovers can be kept in the fridge for a couple of days too.
More Easy Salad Recipes
If you like this Mexican Corn Salad recipe then make sure you check out these other gluten free salad recipes too…
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people.
Mexican Corn Salad Recipe
Ingredients
- 300 g tin sweetcorn
- 250 g cherry tomatoes, quartered
- 1 red onion, finely chopped
- 75 g sliced jalapeños, chopped
- 100 g feta cheese, crumbled
- Handful fresh coriander, chopped
- 2 tbsp mayonnaise
- 20 g melted butter
- 2 tsp paprika
- Juice of 1 lemon
Instructions
- Add the tinned sweetcorn, quartered tomatoes, chopped red onion, chopped jalapeños, crumbled feta cheese and chopped coriander to a large serving bowl and mix well.
- In a separate bowl, melt the butter in the microwave in 10-second intervals. Stir in the mayonnaise, paprika and lemon juice until combined.
- Pour the butter mixture over the salad and stir well to combine, then serve straight away.
Video
Notes
- Storing: This salad can easily be made ahead of time and any leftovers can be kept in the fridge for 3-5 days.
- Vegan or Dairy Free? Use a vegan feta substitute and a dairy free margarine instead of butter and this recipe will be vegan too. I made a vegan version in this vlog, if you to see how that turned out!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Mexican Corn Salad and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
More Gluten Free BBQ Sides
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Hi have you a book out with these recipes
Absolutely stunning salad, we had it with Jerk Chicken, New Potatoes & Coleslaw. It was a big hit & I will be making it a lot …… & so easy 👍