Gluten-Free Mexican Street Corn Salad

This recipe is a delicious gluten-free twist on the classic Mexican street corn. It's perfect as a side dish or even as a light lunch option for those following a gluten-free diet.

1. Start by boiling the ears of corn in a large pot of water until they are tender. This usually takes about 10-12 minutes. Once cooked, remove the corn from the water and let it cool slightly.
2. In the meantime, prepare the gluten-free coating for the corn. In a shallow dish, mix together the gluten-free flour and your choice of spices. This will add a flavorful crunch to the corn.
3. Once the corn has cooled, use a knife to remove the kernels from the cob. Then, roll each kernel in the flour mixture, ensuring they are evenly coated.
4. Heat a large skillet over medium-high heat and add a tablespoon of oil. Place the coated corn kernels in the skillet and cook until they are golden brown and crispy, stirring occasionally. This should take about 5-7 minutes.
5. While the corn is cooking, mix together the pasta sauce, mayonnaise, and additional spices in a small bowl. Feel free to adjust the amount and combination of spices according to your taste preferences.
6. Once the corn is cooked to your liking, transfer it to a serving bowl. Drizzle the pasta sauce and mayonnaise mixture over the corn and toss gently to combine.
7. Serve the Gluten-Free Mexican Street Corn Salad warm or at room temperature as a delicious and flavorful side dish. Enjoy!