Gluten-Free Elote-Style Corn Salad
By the Gluten Free Recipes team ·
The vibrant flavors of Mexican street corn in this refreshing gluten-free salad, bursting with sweet kernels, creamy dressing, and a hint of lime. This salad offers a delightful balance of textures, from the tender corn to the crisp vegetables, making it a perfect light meal or side dish.
At a glance: This easy lunch recipe yields 4 servings in about 22 minutes (12 min prep, 10 min cook). It uses 8 ingredients — including frozen or fresh corn kernels, mayonnaise, cotija cheese — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Elote-Style Corn Salad: When preparing this lunch recipe, ensure all packaged ingredients, including mayonnaise, chili powder, and garlic powder, are certified gluten-free to prevent cross-contamination with gluten. Always use clean utensils and preparation surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Elote-Style Corn Salad: This recipe is naturally gluten-free, relying on fresh ingredients and certified gluten-free seasonings. It avoids any gluten-containing grains.
Ingredients
- 4 cups frozen or fresh corn kernels
- 1/2 cup mayonnaise (ensure GF)
- 1/4 cup cotija cheese, crumbled (or feta if unavailable)
- 2 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro
- 1 tsp chili powder (ensure GF)
- 1/4 tsp garlic powder (ensure GF)
- Salt and black pepper to taste
Instructions
- 1
If using frozen corn kernels, thaw them completely. If using fresh corn, cut the kernels off the cobs. In a large skillet, heat a tablespoon of oil (not listed, add to ingredients) over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes. You'll notice a sweet aroma and the kernels will begin to blister.
- 2
While the corn is cooking, prepare the dressing. In a medium bowl, whisk together the gluten-free mayonnaise, fresh lime juice, chopped fresh cilantro, gluten-free chili powder, and gluten-free garlic powder until well combined and creamy. Taste and season with salt and black pepper as needed.
- 3
Once the corn is cooked and has cooled slightly, transfer it to a large mixing bowl. Add the prepared dressing to the bowl with the corn. Gently toss everything together until the corn is evenly coated with the creamy dressing. The mixture should look glossy and fragrant.
- 4
Gently fold in the crumbled cotija cheese (or feta cheese) into the corn mixture. Be careful not to overmix, as you want to keep the cheese somewhat intact. The cheese will add a salty, tangy element to the salad.
- 5
Serve the Elote-Style Corn Salad immediately while it's still slightly warm, or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with a little extra cilantro and chili powder if desired before serving.
Nutrition (per serving)
Tips & Notes
- Add feta toward the end of cooking to preserve its creamy texture and tangy flavor.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- This stores well for 3–4 days refrigerated — make a larger batch for quick weekday lunches.
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