gluten free sides

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

Mexican Street Corn Salad

corn (approximately 24 oz frozen)

olive oil

red pepper (diced)

cilantro

jalapeno (diced)

onion

cotija cheese (shredded/crumbled)

sour cream

mayonnaise

lime juice (approximately 2 limes)

cumin

paprika

salt

chili powder

Heat olive oil in a saute pan on medium high and add corn.  Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.

Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.

In a small bowl, add all dressing ingredients and mix well until smooth.

Add dressing to large bowl with corn and mix well.  Add 1/2 cotija cheese and mix well.

Add remaining cheese and some cilantro.

Serve or cover and store in fridge for up to 8 hrs before serving.

Golden crispy potato cakes with melted cheese centers, made from simple ingredients in just 30 minutes.

Cheesy Stuffed Potato Cakes

lbs gold potatoes, peeled

potato starch or corn starch

Black pepper

oz fontina cheese

Olive oil

Boil the Potatoes

Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks - this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.

Make the Potato Dough

Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth - a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.

Form and Stuff the Cakes

Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape - don't worry if they're not perfect, rustic is good!

Cook Until Golden

Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly - you want them cooked through with a beautiful golden crust.

Serve Hot and Melty

Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!

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Mexican Street Corn Salad

Cheesy Stuffed Potato Cakes

Top 2 gluten free sides recipes from across the web

The most viewed gluten free sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Street Corn Salad

Cheesy Stuffed Potato Cakes

The most viewed gluten free sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine