Fructose Free Gluten Free Mexican Street Corn Salad
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Learn more →Ingredients
4 servings
- 4 cups corn kernels (from about 4 ears fresh corn, or thawed frozen corn)
- 1 tbsp olive oil
- ¼ tsp salt
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 3 green onions (green tops only), thinly sliced
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ⅓ cup mayonnaise
- 3 tbsp sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp salt
For serving
- lime wedges, for serving (optional)
- extra chili powder, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, cayenne, and salt until smooth. Set aside.
- 2
Heat the olive oil in a large skillet or grill pan over high heat until shimmering. Add the corn kernels in a single layer and season with the salt. Cook undisturbed for 3–4 minutes, until the kernels are deeply charred on one side, then stir and cook for another 2–3 minutes until charred in spots throughout. Transfer to a large mixing bowl and let cool for 5 minutes.
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