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30 Minutes or Less

Mexican Street Corn Salad

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overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.

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.

overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.
5 from 1 vote

Mexican Street Corn Salad

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.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

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

Instructions

  • 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.
    Mexican street corn salad step 1
  • 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.

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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    30 Minutes or Less

    Perfect Potluck Thanksgiving Salad

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    overhead image of thanksgiving salad in a bowl with water on the side.

    This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.

    Thanksgiving salad meal prepped and stacked into a large jar.

    The large glass jar I used to store my Thanksgiving salad is linked HERE.

    What You’ll Need to Make Thanksgiving Salad

    Farro: The hearty base that brings a chewy texture and nutty flavor. It’s like a Thanksgiving hug for your taste buds.

    Roasted Butternut Squash: Because it wouldn’t be Thanksgiving without a bit of squash magic. Roasted to perfection, it adds sweetness and a touch of autumn warmth. Or, if you’d like, you can roast sweet potato instead.

    Maple Dijon Dressing: A blend of sweet and tangy, this dressing is the secret sauce that ties all the flavors together. Say goodbye to boring salads!

    Soft White Cheese (like Feta): Creamy, crumbly, and just the right amount of decadent. The cheese brings that perfect savory balance to the dish.

    close-up image of Thanksgiving salad in a bowl with a fork.

    Tips and Tricks

    • Make It Ahead: Thanksgiving can be a whirlwind, so make life easier by prepping this salad ahead of time. Stack the ingredients in a large jar starting with the farro and kale at the bottom, then all other ingredients on top. When it’s time to serve, just empty the jar into a large bowl, and toss to combine – it’s that easy!
    • Don’t Forget the Crunch: Toss in some toasted nuts or seeds for that satisfying crunch. Pecans or pumpkin seeds are particularly Thanksgiving-worthy additions that elevate the texture and taste.
    • Mix Up Your Greens: While we love the classic mix of greens, feel free to experiment! Arugula adds a peppery kick, spinach brings a delicate texture, or even kale for a heartier feel. Mix and match to suit your taste.
    Thanksgiving salad in a bowl with a fork and spoon.

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: Farro contains gluten, so to make this recipe gluten-free, use either brown rice or quinoa instead.

    Make it Vegan: Either leave out the cheese, or use your favorite vegan feta in this Thanksgiving salad recipe!

    overhead image of thanksgiving salad in a bowl with water on the side.
    5 from 1 vote

    Perfect Potluck Thanksgiving Salad

    This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but still super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 10 servings

    Ingredients

    For the salad:

    • 3 cups cooked farro, or barley, wild rice, or quinoa
    • 1 butternut squash or 2 sweet potatoes, peeled and cubed
    • 1 tablespoon olive oil
    • salt and black pepper, to taste
    • 1 shallot, peeled and thinly sliced
    • 1 head kale, thinly sliced or shredded
    • 1 cup soft cheese, such as feta or goat cheese
    • 2 apples, chopped
    • 1/2 cup dried cranberries
    • 1/2 cup unsalted pumpkin seeds, or chopped pecans

    For the maple Dijon dressing:

    • 1/2 cup olive oil
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon maple syrup
    • 1 garlic clove, minced
    • 1 teaspoon salt

    Instructions

    • Preheat oven to 400° Fahrenheit.
    • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil, then season with salt and black pepper.
    • Toss squash to coat in oil then bake for 25-30 minutes, tossing halfway through.
    • While squash is roasting, make the maple Dijon dressing by adding all dressing ingredients to a small bowl and whisking to combine.
    • Once squash is tender, remove from the oven and set aside to cool slightly.
    • If making salad ahead of time, stack in large jar with the farro at the bottom and the chopped kale on top of the farro.
    • Pour maple Dijon dressing over the kale and farro, then stack in the roasted butternut squash, shallots, soft cheese (such as feta), apples, pumpkin seeds, and dried cranberries.
    • If preparing the salad to eat immediately, then simply add all ingredients to a large bowl and toss to combine.

    Nutrition

    Calories: 300kcal

    There you have it – a Thanksgiving Salad that’s as easy to prepare as it is delightful to eat. Whether it’s a colorful side or a standalone star at your Thanksgiving table, this salad is ready to impress. So, gather your ingredients, stack that jar, and let the Thanksgiving feast begin!

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    30 Minutes or Less

    Spring Mix Salad with Blueberries, Almonds, Feta, and Honey Vinaigrette

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    Close-up overhead image of spring mix salad in a bowl.

    Fresh and seasonal spring mix salad with blueberries, almonds, feta cheese, and a simple honey vinaigrette! The perfect warm-weather lunch or side dish, loaded with healthy ingredients.

    Overhead image of spring mix salad in a bowl with water on the side.

    What You’ll Need To Make Spring Mix Salad

    Spring Mix Lettuce – Spring mix is a simple assortment of dark leafy greens. Each brand makes theirs a little differently, but every batch of spring mix is flavorful and super healthy. If you can’t find any spring mix, you can certainly turn this into a spinach salad instead, with 5 ounces of fresh baby spinach.

    Sliced Almonds – Every salad needs a little crunch! I love buttery, lightly toasted sliced almonds in my spring mix salad. However, if you don’t have any almonds, any chopped nut will go great in this recipe. Or for a nut-free version, add in some roasted sunflower seeds instead!

    Feta Cheese – Some salty feta cheese takes this spring mix salad over the top! Add as much to your salad as your heart desires. Or, if you don’t have any feta, a nice soft goat cheese also tastes great here. And for a vegan or dairy-free option, simply leave the cheese out of the salad – still super tasty!

    Honey – A touch of honey balances out the otherwise extremely savory vinaigrette. With plenty of balsamic vinegar, the vinaigrette needs a little sweetness to help mellow it out. And for a vegan version, replace the honey with two tablespoons of maple syrup.

    Honey vinaigrette being poured over spring mix salad.

    Tips and Tricks

    • Dress the salad right before serving! Avoid storing this salad already dressed, since the vinaigrette will cause the spring mix to wilt. So if prepping ahead of time, keep the honey vinaigrette on the side until ready to eat.
    • Have fun with this healthy salad recipe! This simple lunch or side dish is a great way to use up any fresh veggies or berries you might have on-hand. Strawberries taste delicious in place of the blueberries, and a yellow onion can be subbed in for the red onion.

    Add Protein

    For a heartier meal, add any of the following:

    Spring Mix Salad with Blueberries, Almonds, Feta Cheese, and Honey Vinaigrette
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    Spring Mix Salad with Blueberries, Almonds, Feta Cheese, and Honey Vinaigrette

    5 from 1 vote
    Recipe by Samantha Course: Sides, LunchDifficulty: Easy
    Servings

    6

    side servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    Fresh and seasonal spring mix salad with blueberries, almonds, feta, and a simple honey vinaigrette! The perfect warm-weather lunch or side dish, loaded with healthy ingredients.

    Ingredients

    • 1 5-ounce package spring mix lettuce

    • 1 cup fresh blueberries

    • 1/2 English cucumber, chopped

    • 1/2 red onion, chopped

    • 1/2 cup sliced almonds

    • 1/4 cup feta cheese or goat cheese

    • For the honey vinaigrette:

    • 1/4 cup olive oil

    • 3 tablespoons balsamic vinegar

    • 2 tablespoons honey

    • 1/2 teaspoon salt

    • 1/2 teaspoon black pepper

    Directions

    • Assemble all salad ingredients in a large bowl.
    • Make the dressing by adding all ingredients to a jar with a lid, secure the lid then shake until combined. Drizzle over spring mix salad and enjoy!

    Recipe Video

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    30 Minutes or Less

    Brussels Sprout Salad

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    overhead image of brussels sprout salad with walnuts and pomegranate seeds on the side.

    Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

    brussels sprout salad in a a bowl with serving utensils.

    What You’ll Need to Make Brussels Sprout Salad

    Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

    Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

    Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

    Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

    dressing being poured over brussels sprout salad.

    Tips and Tricks

    • This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
    • Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!
    close-up image of brussels sprout salad in a bowl.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

    Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

    Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

    Brussels Sprout Salad
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    Brussels Sprout Salad

    5 from 1 vote
    Recipe by Samantha Course: SidesDifficulty: Easy
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    0

    minutes
    Total time

    10

    minutes

    Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

    Ingredients

    • For the salad:

    • 4 cups thinly sliced Brussels sprouts

    • 1 apple, thinly sliced

    • 1/2 cup pomegranate arils (seeds)

    • 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)

    • 1/4 cup dried cranberries

    • 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)

    • For the dressing:

    • 1/3 cup olive oil

    • 2 tablespoons apple cider vinegar

    • 1 tablespoon Dijon mustard

    • 1 tablespoon maple syrup

    • 1 garlic clove, minced

    • 1/2 teaspoon salt

    Directions

    • Add all salad ingredients to a large bowl and toss.
    • Add all dressing ingredients to a small bowl and whisk to combine.
    • Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

    Recipe Video

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    30 Minutes or Less

    Gluten-Free Cornbread with Honey Butter

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    gluten-free cornbread with milk on the side.

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

    overhead image of gluten-free cornbread with honey butter on the side.

    One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

    While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

    honey being drizzled over stacked gluten-free cornbread

    What You Need To Make Gluten-Free Cornbread with Honey Butter

    Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

    Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

    Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

    gluten-free cornbread with a bite taken out

    Adjust This Recipe To Your Diet

    • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
    • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
    • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
    Gluten-Free Cornbread with Honey Butter
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    Gluten-Free Cornbread with Honey Butter

    4 from 5 votes
    Recipe by Samantha Russo Course: SidesCuisine: AmericanDifficulty: Easy
    Servings

    9

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes
    Total time

    25

    minutes

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

    Ingredients

    • For the cornbread:

    • 1 cup cornmeal

    • 1 cup almond flour

    • 1/2 cup tapioca flour

    • 1/4 cup coconut sugar

    • 2 teaspoons baking powder

    • 1 teaspoon salt

    • 1 cup non-dairy milk

    • 1 egg, see Notes

    • 1/4 cup coconut oil, melted

    • For the honey butter:

    • 1/4 cup dairy-free butter, softened

    • 1/4 cup honey, see Notes

    Directions

    • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
    • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
    • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
    • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
    • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

    Recipe Video

    Notes

    • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
    • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

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    More Gluten-Free Recipes You NEED To Make

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