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If there’s one dish that can jazz up any Mexican feast, salad or BBQ spread, it’s my gluten free Mexican corn salad.
Made with simply ingredients this salad is fresh and zingy and has a bit of a kick too!
I first started making this a few months ago and it’s become such a staple in our house I almost forgot to share the recipe here.
It’s whipped up pretty much weekly in our house, whether that’s paired with cajun chicken and tacos or mixed with quinoa or rice for a salad bowl.
Making this Mexican corn salad only takes about five minutes and it keeps for several days in the fridge.
Plus I’ve even managed to make it with vegan ingredients too (check out my vlog to see how it turned out).
It worked so well both ways which means this Mexican corn salad can be enjoyed by everyone.
So if you’re looking for a great gluten free lunch staple or the perfect side dish, be ready to fall in love with this Mexican corn salad!
Mexican corn salad ingredients
There’s a printable recipe card below with the full ingredients list but here are a few notes on some of the key ingredients.
I’ve gone for ease so this recipe contains mostly tinned or jarred ingredients, meaning it’s super cheap and quick to throw together.
I use a red onion in this salad but if you prefer you could use a couple of spring onions or even a white onion instead.
The cherry tomatoes can easily be substituted for any other kind of tomatoes (just chop them up a bit finer) – I love the different coloured ones too.
I used tinned sweetcorn but you can use frozen (cook it first) if that’s all you have to hand.
If you don’t like it too spicy then cut down the jalapeños in the recipe or take them out completely.
I find different brands tend to vary in heat – the Sainsbury’s own ones are usually milder and the Tesco ones pack a punch!
If you want to make this recipe vegan or dairy free simply use a vegan mayonnaise and a vegan feta alternative, plus a vegan butter or margarine.
I’ve made this before using the Tesco Plant Kitchen vegan mayo and the Violife Greek Block and it worked out just as well.
Of course, if you’re a coriander hater you can omit this or try a bit of parsley instead. Personally the more coriander for me, the better.
You could also use lime juice instead of lemon juice if you prefer or want to try something different.
How to make my Mexican corn salad
Usually I fill my blog posts with tips and tricks on how best to make my recipes.
But honestly making this Mexican corn salad could not be simpler.
All you need to do is chop up the tomatoes, onion and coriander, then essentially mix everything together.
I tend to find this works best to mix together the ‘sauce’ ingredients – butter, mayonnaise, paprika and lemon juice.
That way when you mix it into the salad itself, you’ll have a lovely even distribution of flavours.
My Mexican corn salad recipe
This Mexican corn salad recipe makes enough to feed 4-6 people as a side dish.
It’s perfect paired with Mexican dishes and tacos, or as part of a BBQ or salad spread.
Plus this recipe is so easy to make I’ve even got a video tutorial here to prove it!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
Mexican Corn Salad
An easy gluten free Mexican corn salad recipe, which can be thrown together in 5 minutes. Perfect for lunch, a salad spread or BBQ side - this recipe serves approximately 4-6 people as a side dish.
Ingredients
- 1 x 300g tin sweetcorn
- 250g cherry tomatoes (quartered)
- 1 red onion (finely chopped)
- 75g sliced jalapeños (chopped)
- 100g feta cheese (crumbled)
- Handful fresh coriander (chopped)
- 2 tbsp mayonnaise
- 20g 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.
Notes
- This salad can easily be made ahead of time and any leftovers can be kept in the fridge for 3-5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 257Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 318mgCarbohydrates: 25gFiber: 4gSugar: 9gProtein: 8g
Need some more gluten free meal inspiration?
If you want to have a go at some of the other easy gluten free dinner recipes on the blog, why not give some of these a try?
They’re perfect for creating delicious comfort food when you need it!
Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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