Gluten-Free Mexican Street Corn Salad For Spring Dinner
A refreshing and vibrant salad perfect for spring, featuring the flavors of Mexican street corn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 4 cups corn (fresh or frozen)
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and feta cheese.
- In a separate small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold and enjoy!
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Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add avocado or jalapeños for extra flavor.
- For a vegan version, omit the feta cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg