Gluten-free recipes

Gluten-free mexican street corn salad (esquites)

Charred corn tossed with lime, chili, cotija, and a creamy dressing.

Ingredients

• 4 cups corn kernels
• 3 tbsp mayonnaise
• 1/3 cup cotija cheese, crumbled
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno, minced
• 1 tbsp olive oil
• to taste salt

Steps

1. Heat olive oil in a skillet over high heat and char the corn 6 minutes until spots blister.
2. Transfer corn to a bowl and let cool slightly.
3. Stir in mayonnaise, lime juice, chili powder, jalapeno, and salt.
4. Fold in cotija cheese and cilantro.
5. Serve warm or at room temperature.

Keeping it gluten-free

Made with gluten-free ingredients as written. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.