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It’s CORN! Summer bbq season is upon us, and we need a side dish for our watermelon margaritas, mediterranean grilled chicken salad, and healthy summer fruit crisp. Add this simple and delicious Mexican street corn salad to that lineup and you’ve got yourself a killer summer meal!

This recipe’s specifically for those people who enjoy their corn off the cob. It’s all the incredible flavors of Mexican street corn added to one big bowl, perfect for sharing and much easier to eat! Fresh (or frozen) corn, cilantro, paprika, and cotija cheese come together to make this super flavorful and surprisingly healthy salad.

Ingredients laid out for Mexican street corn salad recipe.

What You’ll Need to Make Mexican Street Corn Salad

Corn: Fresh corn is recommended, but if it’s not in season you can use frozen corn instead! And if you opt for fresh corn, follow the instructions below on how to cut the corn off the cob before using it in this recipe.

Fresh Cilantro: Finely chopped cilantro adds a refreshing burst of herbaceous flavor to the salad, complementing the other ingredients beautifully.

Cotija or Feta Cheese: Crumbled cotija cheese lends a salty, tangy flavor to the salad, while feta cheese can be used as a delicious alternative.

Jalapeño: For a spicy kick, add finely chopped jalapeño to the salad. Omit or adjust the amount according to your heat preference.

Mayonnaise: Creamy mayonnaise binds the ingredients together and adds richness to the salad, while also balancing the flavors.

close up image of Mexican street corn salad in a bowl.

How to Cut Corn Off The Cob

  1. Shuck the corn by peeling off the outer leaves and removing as much of the tassel (the stringy stuff) from the corn as possible.
  2. Stand the corn upright on a cutting board, then carefully slide a knife down one side of the cob, slicing off the corn kernels as the knife moves down the cob. Continue this process all around the cob until all corn kernels have been removed.
  3. Place the corn kernels in a large bowl, then repeat steps 1 and 2 with remaining ears of corn until all corn kernels have been removed. Discard the corn cobs and use just the kernels in this recipe.

Tips and Tricks

Char the Corn: Achieve the perfect smoky flavor by char-grilling the corn kernels in a hot skillet. Stir occasionally to ensure even charring and caramelization. Or, if you can grill whole corn, then remove the charred corn kernels from the cob and use it in this salad.

Customize the Spice Level: Adjust the amount of jalapeño according to your preference for heat. For milder palates, use just half a jalapeño, or no jalapeño at all!

Make-Ahead Option: Prepare the salad ahead of time and refrigerate it until ready to serve. The longer this salad sits, the more flavorful it will get!

Mexican street corn salad in a bowl with fresh limes.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: To make this salad dairy-free, use your favorite non-dairy feta instead of cotija cheese. I’ve used and love this Violife dairy-free feta.

Make it Vegan: For a vegan Mexican street corn salad, take the dairy-free option above and use vegan mayo in place of the regular mayo.

Mexican Street Corn Salad

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This Mexican street corn salad is the perfect addition to any summer meal! It’s fresh, delicious, packed with flavor, and surprisingly easy to make.

Ingredients

  • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)

  • 1 tablespoon olive oil

  • pinch of salt

  • 1/2 cup fresh cilantro, finely chopped

  • 1/4 cup mayonnaise

  • 1/4 cup scallions (green onion), sliced

  • 1/4 cup crumbled cotija cheese or feta cheese

  • 1 jalapeño, seeds removed and finely chopped

  • 2 garlic cloves, minced

  • zest and juice of 1 lime

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon chili powder, or chipotle chili powder

Directions

  • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
  • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

Recipe Video

Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!

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These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

close-up image of healthy teriyaki chicken

What You’ll Need to Make Healthy Teriyaki Chicken Rice Bowls

Chicken Breast: Boneless and skinless chicken breasts, cut into bite-sized pieces cooks in just a matter of minutes! However, feel free to use any piece/cut of chicken you’d like. Or, if you’re feeling adventurous, replace the chicken with salmon or tofu – the possibilities are endless!

Ginger: Fresh, grated ginger adds tons of delicious fresh flavor to our healthy teriyaki chicken. I usually purchase a bunch of fresh ginger (it’s pretty cheap!) and store it in my freezer until I need to use it. But if you can’t find fresh ginger, feel free to use just 1 teaspoon of dried ground ginger in its place.

Tamari: What is tamari? Tamari is simply gluten-free soy sauce. It tastes exactly the same as soy sauce, but is 100% gluten-free. It’s safe for people who suffer from celiac disease or a gluten intolerance! However, if you’re fine with gluten, go ahead and use soy sauce in this recipe instead.

Honey: A refined sugar-free sweetener to help balance this teriyaki sauce! You won’t notice the difference between this honey-sweetened sauce and the sauce you’d order at a restaurant.

healthy teriyaki chicken rice bowls with sliced green onion on top.

Tips and Tricks

  • I served my healthy teriyaki chicken over white rice with a side of steamed broccoli, but feel free to serve yours with whatever you’d like! Brown rice, quinoa, or even cauliflower rice make a great base to these bowls. Also, any steamed veggie will pair perfectly with this meal!
  • The chicken cooks pretty quickly in this recipe, thanks to it being cut into such small pieces. Therefore, keep an eye on it and be careful not to overcook the chicken. It should only take a few minutes to cook through!

Adjust This Recipe to Your Dietary Needs

  • Make it Gluten-Free: Use tamari instead of soy sauce, which is 100% gluten-free.
  • Make it Vegan/Vegetarian: Replace the chicken with pressed and cubed tofu, and the honey with maple syrup!
  • Make it Paleo: To make a paleo teriyaki chicken, simply replace the honey with maple syrup and use coconut aminos instead of soy sauce – it’s that easy! Also, serve over cauliflower rice or with extra steamed veggies, instead of white rice.

Healthy Teriyaki Chicken Rice Bowls

5 from 6 votes
Recipe by Samantha Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

Ingredients

  • 1 pound chicken breast, cut into 1-inch pieces

  • 1 tablespoons avocado oil

  • pinch of salt

  • 1-inch piece fresh ginger, peeled and grated

  • 3 garlic cloves, minced

  • 1/4 cup tamari, or soy sauce

  • 1 tablespoons lemon juice

  • 1 teaspoon sesame oil, optional

  • 2 tablespoons honey

  • 1 tablespoon corn starch

  • 3 tablespoons water

  • For serving:
  • 2 cups cooked rice

  • 1 crown broccoli, steamed

  • sliced green onions

  • sesame seeds

Directions

  • Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
  • Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the tamari or soy sauce, lemon juice, sesame oil, and honey, mix together. 
  • In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken. 
  • Stir until sauce thickens, about 3-4 minutes. Divide between four bowls with rice and broccoli, then top with sliced green onions and sesame seeds.

Recipe Video

Notes

  • Storage: Store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days. 

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OTHER HEALTHY RECIPES YOU’LL LOVE

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Overhead image of air fryer salmon patties on a plate over rice and lettuce with creamy dill sauce on top.

What You’ll Need to Make Air Fryer Salmon Patties

Canned Salmon – I used two cans of wild sockeye salmon in my patties, but any canned salmon will work. Canned salmon is an easy addition to this already super easy meal. It’s also a great source of lean protein, vitamin B12, iron, potassium, and vitamin D. However, these air fryer salmon patties are so delicious, no one will ever guess how healthy they are!

Breadcrumbs – I used gluten-free panko breadcrumbs, but any unflavored/unseasoned breadcrumbs will taste great! Panko breadcrumbs are lighter and will yield a crispier patty. Or, if you don’t have breadcrumbs, you can use 1/3 cup of almond flour in its place.

Mayonnaise – This creamy condiment comes in handy in both the salmon patties and the creamy dill sauce. If not a mayo fan, you can use unsweetened greek yogurt instead!

creamy dill sauce being poured over air fryer salmon patties.

Tips and Tricks

  • For an even crisper salmon patty, coat the outside in additional breadcrumbs. Then, place in the air fryer and coat with a drizzle of oil before cooking. The end result will be golden brown, soft on the inside, and crispy on the outside air fryer salmon patties!
  • Enjoy this recipe however you’d like. I served mine over lettuce and rice, with a drizzle of that creamy dill sauce. Though these would also taste amazing as a salmon burger between two buns!
overhead image of air fryer salmon patties on a platter.

Adjust This Recipe To Your Dietary Needs

Make it Egg-Free: While I haven’t tested this option myself, you may be able to replace the eggs in this recipe with flax eggs. Or, try this Bob’s Red Mill Egg Replacer as a substitute. Also, be sure to use an egg-free mayo!

Make it Gluten-Free: For a gluten-free dinner recipe, use gluten-free breadcrumbs like I did! Then, serve these air fryer salmon patties over a bed of your favorite veggies and rice.

Air Fryer Salmon Patties with Creamy Dill Sauce

0 from 0 votes
Recipe by Samantha Course: Dinner, LunchDifficulty: Easy
Servings

8

salmon patties
Prep time

5

minutes
Cooking time

8

minutes
Total time

13

minutes

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Ingredients

  • 2 (7.5 ounce) cans canned salmon, drained

  • 2 eggs

  • 1/2 cup breadcrumbs, I used gluten-free panko breadcrumbs

  • 2 tablespoons mayonnaise

  • 1 green onion, finely chopped

  • 1 tablespoon fresh dill, chopped

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • For the dill sauce:
  • 1/2 cup mayonnaise

  • 1-2 tablespoons lemon juice

  • 3 tablespoons fresh dill, chopped

Directions

  • Mix together all salmon patty ingredients in a large bowl until fully combined.
  • Scoop ¼ cup of the mixture into the palms of your hands and gently form a 1-inch thick patty. Repeat this process with remaining mixture, should form 8 salmon patties.
  • Lightly grease air fryer tray or basket, then place salmon patties into the air fryer and cook at 390° Fahrenheit for 8 minutes, pausing to flip halfway through.
  • Make the dill sauce by adding all ingredients to a small bowl and whisking until smooth, then spoon over salmon patties.

Recipe Video

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Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.

overhead image of mongolian chicken on a plate over cauliflower rice

What You’ll Need To Make Mongolian Chicken

Chicken Breast – Thinly slice two large, boneless and skinless chicken breasts against the grain. Once sliced, it’s ready to use in this recipe! And for extra crispy chicken pieces, we start by coating them in corn starch before cooking. However, if you don’t have any corn starch, you can use arrowroot starch or tapioca starch in its place. Or, you can skip this step altogether!

Scallions – Slice three whole scallions (white and green part) however large or small you’d like. I typically slice mine in 2-inch pieces, since I love biting into large pieces of sautéed scallions in my mongolian chicken.

Ginger – If using fresh, whole ginger, slice off a 1-inch knob of ginger and remove the skin. Then, run your piece of ginger along a microplane grater until its finely grated. Or, to save time, I recommend buying a jar of minced ginger, and using that in this recipe instead!

Soy Sauce – Soy sauce is the classic addition to this Chinese-inspired recipe. However, if gluten-free, use tamari in place of the soy sauce. Or, for a slightly healthier version, use reduced sodium soy sauce instead!

close-up image of mongolian chicken in a skillet

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into an easy paleo dinner recipe by replacing the corn starch with tapioca starch, and using coconut aminos in place of the soy sauce. Then, serve your cooked chicken over cauliflower rice – yum.

Make it Gluten-Free: For gluten-free mongolian chicken, make sure the corn starch you use is entirely gluten-free, and replace the soy sauce with an equal amount of tamari. Tamari is the gluten-free equivalent to soy sauce, and tastes exactly the same!

overhead image of mongolian chicken in a skillet.

Interested In More Chicken Recipes? Try These!

20-Minute Mongolian Chicken

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.

Ingredients

  • 1 1/2 pounds chicken breast, thinly sliced

  • salt, to taste

  • 1/4 cup corn starch, or arrowroot starch

  • 3 tablespoons avocado oil

  • 3 scallions, sliced

  • 2 garlic cloves, minced

  • 1-inch piece fresh ginger, grated

  • 1 tablespoon corn starch

  • 1/2 cup vegetable broth

  • 1/4 cup soy sauce, or tamari if gluten-free

Directions

  • Season chicken breast with salt, then toss in corn starch to coat.
  • Heat avocado oil in a large skillet over medium-high heat, once hot add in the chicken – cook until golden brown and cooked through. Remove chicken from skillet and set aside.
  • Lower heat to medium and add in the garlic, ginger, and scallions. Cook until fragrant, about 2 minutes.
  • Whisk the corn starch into the vegetable broth, then pour into the skillet along with the soy sauce. Reduce heat to low and simmer until sauce has thickened.
  • Once thick, add chicken back into the skillet and toss in sauce, then serve.

Recipe Video

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This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

kung pao tofu on a plate over rice, with sesame seeds on top

What You’ll Need

Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!

Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.

Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.

kung pao tofu in a pan

Top Tips

  • Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!
  • For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!
  • Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.
close-up image of kung pao tofu on a plate over rice

Adjust This Recipe To Your Dietary Needs

  • Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!
  • Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.

One-Pan Kung Pao Tofu

5 from 2 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

Ingredients

  • For the tofu:
  • 14 ounces extra firm tofu, cut into cubes

  • 2 tablespoons cornstarch

  • 2 tablespoons sesame oil or avocado oil

  • For the veggies:
  • 3 garlic cloves, minced

  • 2-inch piece ginger, grated

  • 3 scallions, sliced (white and green parts separated)

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 cup raw unsalted cashews or peanuts

  • For the sauce:
  • 1/4 cup vegetable broth

  • 3 tablespoons soy sauce, use Tamari for gluten-free

  • 1 tablespoon rice vinegar, or white wine vinegar

  • 1 tablespoon brown sugar

  • 2 teaspoons corn starch

  • 1 teaspoon sriracha

  • 1 teaspoon sesame oil

Directions

  • Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
  • Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
  • Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
  • Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
  • Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.

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