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    HOME » Dairy Free

    Dated: June 14, 2021 Last Modified: January 20, 2022 by Laura This post may contain affiliate links.

    Summer Street Corn Salad

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    Jump to Recipe - Print Recipe

    Delicious summer street corn salad with avocado is perfect for summer when the corn is sweet! Easy to make and top 14 allergy free. 

    This corn salad is inspired by Mexican street corn, or elote. Elote is grilled corn on the cob covered in cotija cheese and a sour cream/mayo sauce. While living in Los Angeles I got to try some from food trucks and let me tell you they are like little bites of heaven. So good! 

    This summer salad is inspired by the flavor combinations of that dish, but transformed into a side dish that would be perfect at any potluck or BBQ. 

    You can serve this warm or cold.

    Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, celery, and more

    summer street corn salad is in a large round white bowl on top of a wood cutting board with different ingredients surrounding it like tomatoes, onion, and cilantro

    Ingredients

    • Corn - fresh or frozen work great in this! Just make sure to cook the fresh corn before mixing in this salad
    • Red onion
    • Avocado 
    • Tomatoes 
    • Cilantro 
    • Lime juice
    • Mayo
    • White Sugar
    • Garlic cloves
    • Cotija cheese
    • Spices: paprika and chili powder
    • Jalapeno (optional) 
    ingredients for the summer street corn salad are shown on the white countertop. bowls of corn, cheese, spices, tomatoes, onions, and more are seen.

    Variations 

    If you can’t find cotija cheese, you can swap out feta cheese. 

    To make it dairy free, swap out the crumbled cheese for either a dairy-free cheese of your choice, or omit entirely. 

    To make it egg free, use your favorite egg free mayo. 

    Instructions

    Cook your corn and remove it from the corn cobs if using fresh. 

    In a large bowl, mix together the mayo, lime juice, cilantro, sugar, garlic, and spices. Mix well until fully combined. Next, add in the cooked corn, and chopped tomatoes, red onion, avocado, and jalapeno. Finally, sprinkle cotija cheese on top and give it a final mix. 

    side view of summer street corn salad in a clear glass bowl in front of a white background

    What to Serve With This 

    Obviously any tacos or quesadillas you make would go fantastic with this dish! I also love to serve it with any BBQ that I happen to do. Burgers, chicken, ribs, etc. make a great entree for this salad. 

    Or mix it up and use this as a dip next to the salsa and guacamole! 

    Other recipes you may love 

    Black Bean Burgers (gluten free, vegan, top 14 free) 

    Strawberry Lemonade Ginger Drink (alcohol free, vegan, top 14 free)

    Easy Lemon Pasta Salad (gluten free, vegan, top 14 free)

    summer street corn salad is in a large round white bowl on top of a wood cutting board with different ingredients surrounding it like tomatoes, onion, and cilantro

    Summer Street Corn Salad

    Delicious summer street corn salad with avocado is perfect for summer when the corn is sweet! Easy to make and top 14 allergy free.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Course: Side Dish
    Cuisine: Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, dairy free, dinner, easy, egg free, gluten free, nut free, sesame free, soy free, vegan
    Yield: 8 people
    Author: Laura // Living Beyond Allergies

    Equipment

    • Measuring cup and spoons
    • Mixing bowls and spoons
    • Cooking pot for the stove

    Ingredients

    • 2 cups corn, cooked
    • ½ red onion
    • ½ juice of a lime
    • 1 tablespoon lime zest
    • 3 tablespoon Mayo make sure it is your safe mayo
    • 1 teaspoon white sugar
    • 1 garlic clove, minced
    • ⅓ cup cotija cheese see note for swaps
    • ¼ teaspoon paprika and chili powder optional
    • 1 jalapeno, diced optional
    • ½ avocado, diced
    • 1 cup tomatoes, diced

    Instructions

    • In a pot on the stove, cook the corn until done.
    • In a large mixing bowl, combine the mayo, lime juice and zest, sugar, garlic, and spices. Mix well.
    • Add the cooked corn, onion, japameno, tomatoes, avocado, and cheese. Mix and serve warm or chilled. This will keep in the fridge in an airtight container for up to 5 days.

    Notes

    To store: Keep in the fridge in an airtight container for up to 5 days. Mix before serving to distribute the sauce. 
     
    Allergy Variations:
    If you can’t find cotija cheese, you can swap out feta cheese. 
     
    To make it dairy free, swap out the crumbled cheese for either a dairy-free cheese of your choice, or omit entirely. 
     
    To make it egg free, use your favorite egg free mayo.
     
    LivingBeyondAllergies.com

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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    Comments

    1. Rebecca Reed says

      September 06, 2021 at 1:39 am

      5 stars
      it was great

      Reply

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    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

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