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    Strawberry Daiquiri Mocktails

    This Strawberry Daiquiri Mocktail is one of the most popular recipes on my site and once you make it you will completely understand why. Frozen strawberries, simple syrup, lime juice, lemon juice, soda water, and ice go into the blender and come out as the most gorgeous and refreshing slushy frozen drink that tastes like a classic strawberry daiquiri without any alcohol.

    It takes literally 5 minutes and the result is so pretty and so delicious that it works for absolutely any occasion from a casual Tuesday afternoon to a full summer party spread.

    a long stemmed cocktail coupe of strawberry daiquiri mocktail.

    I love that this recipe works for everyone at the table! Kids love it just as much as adults and nobody feels left out.

    The bright strawberry flavor is sweet and tangy and the slushy frozen texture makes it feel like a real treat especially on a hot day.

    If you make the simple syrup ahead of time and keep it in the refrigerator you can blend these up in just a few minutes whenever the craving strikes.

    If you are looking for more non alcoholic mocktail recipes you might also enjoy my Easy Frozen Watermelon Margarita Mocktail, my Pina Colada Mocktail, my Frozen Cranberry Margarita Mocktail, my Long Island Iced Tea Mocktails or my Classic Margarita Mocktail.

    three long stem coupe glasses of strawberry daiquiri mocktails.
    [feast_advanced_jump_to]

    Ingredients

    • Frozen Strawberries
    • Simple Syrup or use the recipe below to make your own
    • Lime Juice
    • Lemon Juice
    • Soda Water or Strawberry Seltzer
    • Ice
    • Sea Salt

    Instructions

    Place frozen strawberries, simple syrup, lime juice, lemon juice, soda water or seltzer, ice and salt into your blender. Blend until smooth.

    Serve immediately while the drinks are still slushy and frozen.

    Supplies

    More Recipes You Might Enjoy

    • Easy Frozen Watermelon Margarita Mocktail
    • Pina Colada Mocktail
    • Classic Margarita Mocktail
    • Long Island Iced Tea Mocktails

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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    Strawberry Daiquiri Mocktails


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 5 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
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    Description

    This Strawberry Daiquiri Mocktail is the most refreshing and beautiful non alcoholic frozen drink that comes together in just 5 minutes in your blender with frozen strawberries, simple syrup, lime juice, lemon juice, soda water, and ice. The result is a perfectly slushy and fruity virgin daiquiri that is bright, sweet, tangy, and completely irresistible for kids and adults alike. Naturally gluten free and the ultimate summer party drink for any occasion!


    Ingredients

    Scale
    • 2 cups Frozen Strawberries
    • ½ cup Simple Syrup or use recipe in notes to make your own
    • 2 Tbsp Lime Juice
    • 2 Tbsp Lemon Juice
    • 12 ounces Soda Water or Strawberry Seltzer
    • 1 cup Ice
    • Pinch of Sea Salt

    Instructions

    Place frozen strawberries, simple syrup, lime juice, lemon juice, soda water or seltzer, ice and salt into your blender. Blend until smooth.

    Serve immediately while the drinks are still slushy and frozen.

    Notes

    To make simple syrup combine ½ cup boiling water and ½ cup granulated sugar. Let cool before using in this mocktail. Store in the refrigerator for up to a week.

    • Prep Time: 5 minutes
    • Cook Time: 0 minutes
    • Category: Drinks
    • Method: Blender
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you made this Strawberry Daiquiri Mocktail I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my most popular summer drink recipes and I hope it becomes a staple in your home too!

    Storage

    This strawberry daiquiri mocktail is best served immediately while it is still slushy and frozen. If you need to make it a little ahead of time blend everything together without the ice and store the mixture in a sealed container in the refrigerator for up to a few hours then blend with ice right before serving. Leftover blended mocktail can be stored in the refrigerator but it will lose its slushy texture as the ice melts. You can blend it again with a handful of fresh ice to restore the frozen texture before serving.

    Top Tip

    Make the simple syrup ahead of time and store it in a sealed jar in the refrigerator for up to one week. Having it ready to go means you can blend up a batch of these strawberry daiquiri mocktails in just minutes whenever you need them.

    To make simple syrup combine half a cup of boiling water with half a cup of granulated sugar and stir until the sugar is completely dissolved. Let it cool completely before using. It is also delicious stirred into lemonade or iced tea.

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    Frequently Asked Questions

    Does strawberry daiquiri contain alcohol?

    A traditional strawberry daiquiri would contain rum, but this mocktail is non alcoholic. It can be enjoyed by adults and kids! It's a homemade drink full of flavor but minus the booze.

    What do you call a cocktail without alcohol?

    A cocktail recipe that is made without alcohol can be referred to as a mocktail, virgin cocktail or just alcohol free. If you are searching for recipes that don't have booze in them these are all good terms to look up.

    What does a mocktail consist of?

    A mocktail is typically very similar to it's cocktail counterpart but just doesn't include the alcohol. Mocktails sometimes include more seltzer water and juices to give them a bit of a kick without any booze involved.

    Can I make this strawberry daiquiri mocktail for a crowd?

    Yes! Simply multiply the ingredients by however many servings you need and blend in batches. You can also make a large pitcher of the strawberry mixture without ice and then blend individual glasses with ice as you serve them so everything stays perfectly slushy. This works beautifully for summer parties and gatherings.

    Can I use fresh strawberries instead of frozen?

    Yes but frozen strawberries are my strong preference for this recipe because they are what gives the mocktail its beautiful slushy frozen texture without diluting the flavor with too much ice. If you use fresh strawberries add extra ice to the blender to compensate. Fresh strawberries will give you a brighter flavor especially during peak strawberry season but the texture will be slightly different.

    Can I make this into a cocktail?

    Yes! Simply add 1 to 2 ounces of white rum to the blender with the other ingredients for a classic frozen strawberry daiquiri. The rest of the recipe stays exactly the same. The base recipe is perfectly balanced for either a mocktail or cocktail version.

    Air Fryer Roasted Parmesan Broccoli

    This easy recipe for air fryer roasted parmesan broccoli is the perfect vegetable side dish! The fresh broccoli florets are air fried with garlic, lemon and olive oil for a healthy meal. This is a quick way to have a side dish on the table for dinner.

    a white bowl of air fryer roasted parmesan broccoli next to a cheese grater and block of parmesan cheese.

    If you are looking for more broccoli recipes try my Sugar Free Broccoli Salad or my Instant Pot Chicken and Broccoli Casserole.

    You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

    a white bowl of air fryer roasted parmesan broccoli next to a small wooden bowl of salt.
    [feast_advanced_jump_to]

    Ingredients

    • Broccoli Florets
    • Olive Oil
    • Lemon Juice
    • Minced Garlic
    • Sea Salt
    • Onion Powder
    • Coarse Ground Black Pepper
    • Parmesan Cheese

    Instructions

    In a large mixing bowl combine the broccoli, olive oil, lemon juice, garlic, salt, onion powder and pepper. Stir to coat the broccoli.

    Pour the broccoli into the basket of your air fryer and spread evenly.

    Air fry at 350 degrees for 3 minutes.

    Pour into a serving bowl and sprinkle with finely grated parmesan cheese. Stir to coat the broccoli with the cheese.

    Serve the air fryer roasted parmesan broccoli immediately.

    Supplies

    Frequently Asked Questions

    Do you have to boil broccoli before frying?

    No, there is not need to boil or blanch the broccoli with this recipe. Use fresh, raw broccoli and it will turn out tender and delicious.

    How do I clean my air fryer?

    Air fryers are so easy to clean! Remove the basket and break it apart. Using a soap and water wash the two parts and rinse clean. Do not submerge your air fryer unit in water.

    If the inside of your air fryer is dirty you can lightly wipe clean with a wet cloth. I rarely notice the inside of my air fryer needing to be cleaned. Usually this only happens if I overfill the basket.

    More Recipes You Might Enjoy

    • Air Fryer Roasted Zucchini Squash
    • Air Fryer Grilled Vegetable Orzo Salad
    • Air Fryer Pesto Baby Potatoes
    • Gluten Free Air Fryer Fajitas

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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    Air Fryer Roasted Parmesan Broccoli


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 13 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
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    Description

    This easy recipe for air fryer roasted parmesan broccoli is the perfect vegetable side dish! The fresh broccoli florets are air fried with garlic, lemon and olive oil for a healthy meal. This is a quick way to have a side dish on the table for dinner.


    Ingredients

    Scale

    4 cups Broccoli Florets (32 ounce package or approximately 2 heads)
    2 tablespoon Olive Oil
    2 tablespoon Lemon Juice
    1 tablespoon Minced Garlic
    ½ teaspoon Sea Salt
    ½ teaspoon Onion Powder
    ¼ teaspoon Coarse Ground Black Pepper
    ⅓ cup Parmesan Cheese, finely grated


    Instructions

    In a large mixing bowl combine the broccoli, olive oil, lemon juice, garlic, salt, onion powder and pepper. Stir to coat the broccoli.

    Pour the broccoli into the basket of your air fryer and spread evenly.

    Air fry at 350 degrees for 3 minutes.

    Pour into a serving bowl and sprinkle with finely grated parmesan cheese. Stir to coat the broccoli with the cheese.

    Serve the air fryer roasted parmesan broccoli immediately.

    • Prep Time: 10 minutes
    • Cook Time: 3 minutes
    • Category: Air Fried, Vegetables, Side Dish
    • Method: Air Fryer
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Gluten Free No Bake Key Lime Pie

    This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.

    a gluten free no bake key lime pie in a gluten free graham cracker crust next to sliced limes.

    For more citrus inspired recipes try my Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Lemon Curd, my Gluten Free Lemon Bundt Cake with Lemon Glaze, or my Gluten Free Iced Lemon Cookies.

    You can find more desserts here: Gluten Free Dessert Recipes

    a slice of gluten free no bake key lime pie on a white plate next to a slices lime.
    [feast_advanced_jump_to]

    Ingredients

    • Gluten Free Graham Cracker Crust
    • Heavy Whipping Cream or Cool Whip
    • Powdered Sugar
    • Cream Cheese
    • Sweetened Condensed Milk
    • Key Lime Juice
    • Lime Zest

    Instructions

    In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.

    In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.

    While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.

    Remove the bowl from your stand mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.

    Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.

    Supplies

    Frequently Asked Questions

    Does key lime pie contain gluten?

    This recipe does not contain gluten because I made it with a gluten free graham cracker crust. Most key lime pie that you see in stores or restaurants uses a crust that does contain gluten, so be sure to confirm the pie is actually gluten free.

    The filling is made from whipped cream, cream cheese, sweetened condensed milk, lime juice and lime zest. None of those ingredients should contain gluten, but always read the label. It is surprising the things that have added wheat in them.

    What can I use if I don't have key lime juice?

    Regular lime juice will work for this recipe too. You can use store bought lime juice in the bottle or juice from regular limes. Although key lime juice does have a ton of flavor and whenever possible I would try to get the bottled juice to use.

    You could also use lemon juice, orange juice or a combination of both in this recipe for a citrus pie. This basic recipe is really simple to change out the juice and make a slightly different, but still delicious version of this pie.

    More Recipes You Might Enjoy

    Gluten Free No Bake Lemon Icebox Pie
    Gluten Free Lemon Curd
    Lemon Lime Homemade Sports Drink
    Gluten Free Iced Lemon Cookies
    Classic Margarita Mocktail

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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    Gluten Free No Bake Key Lime Pie


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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    • Author: Elaine VanVleck
    • Total Time: 15 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
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    Description

    This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.


    Ingredients

    Scale

    1 Gluten Free Graham Cracker Crust

    Whipped Cream:
    1 cup Heavy Whipping Cream
    2 Tbsp. Powdered Sugar

    Filling:
    8 ounce package Cream Cheese, softened
    14 ounce can Sweetened Condensed Milk
    ½ cup Key Lime Juice
    1 Tbsp. Lime Zest


    Instructions

    In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.

    In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.

    While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.

    Remove the bowl from your stand mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.

    Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.

    Notes

    If you don't want to make whipped cream you can use store bought whipped cream.

    • Prep Time: 15 minutes
    • Category: Pie, Dessert
    • Method: Mixing
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Easy Gluten Free Macaroni Salad

    This easy gluten free macaroni salad is the classic cold pasta salad that belongs at every summer BBQ, potluck, and picnic and now everyone at the table can enjoy it. Gluten free brown rice elbow macaroni gets tossed with crisp celery, red onion, diced pimientos, and sweet pickle relish and then coated in a rich and creamy homemade mayo dressing seasoned with smoked paprika, dried dill, garlic powder, and stone ground mustard.

    It is everything you love about the old fashioned macaroni salad you grew up eating, made completely gluten free and so delicious that nobody will ever know the difference.

    a large white bowl of easy gluten free macaroni salad next to a plate of cold salad.

    The best part about this gluten free macaroni salad is that it is a true make ahead recipe. You mix everything together, pop it in the refrigerator for at least two hours, and it is ready to go when you need it.

    The flavor gets even better as it chills and the dressing soaks into the pasta, so making it the night before a gathering is always a great idea.

    It keeps in the refrigerator for three to five days which means you can make a big batch on the weekend and enjoy it as a side dish all week long. Simple, crowd pleasing, and completely gluten free from start to finish.

    If you are looking for more salad recipes you might also enjoy my Gluten Free Pesto Pasta Salad, my Black Beans and Corn Salad, my Gluten Free BLT Pasta Salad or my Easy Gluten Free Bow Tie Pasta Salad.

    You can find all of my salad recipes here: Gluten Free Salad Recipes

    a plate of easy gluten free macaroni salad next to a small wooden bowl of salt.
    [feast_advanced_jump_to]

    Ingredients

    • Gluten Free Elbow Pasta
    • Diced Pimientos
    • Celery
    • Red Onion
    • Sweet Pickle Relish
    • Mayonnaise
    • Stone Ground Mustard
    • White Vinegar
    • Sea Salt
    • Dried Dill
    • Smoked Paprika
    • Coarse Ground Black Pepper
    • Garlic Powder

    Instructions

    Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.

    While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.

    Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.

    Refrigerate for at least 2 hours before serving.

    Store in a sealed container in the refrigerator for up to 3-5 days.

    Supplies

    More Recipes You Might Enjoy

    • Gluten Free BLT Pasta Salad
    • Gluten Free Green Goddess Pasta Salad
    • Easy Gluten Free Bow Tie Pasta Salad
    • Mediterranean Chicken Orzo Salad

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
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    Easy Gluten Free Macaroni Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 30 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
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    Description

    This easy gluten free macaroni salad is the classic cold pasta salad BBQ staple made completely gluten free! Gluten free brown rice elbow macaroni gets tossed with celery, red onion, diced pimientos, and sweet pickle relish and coated in a creamy homemade mayo dressing seasoned with smoked paprika, dried dill, and stone ground mustard. Make ahead friendly and perfect for summer BBQs, potlucks, and picnics!


    Ingredients

    Scale
    • 16 ounce bag Gluten Free Elbow Pasta, cooked and drained
    • 4 ounce jar Diced Pimientos, drained
    • 1 cup Celery, chopped
    • 1 small Red Onion, finely diced
    • ¼ cup Sweet Pickle Relish

    Dressing:

    • ⅔ cup Mayonnaise
    • 2 tsp Stone Ground Mustard
    • 2 Tbsp White Vinegar
    • ½ tsp Sea Salt
    • ½ tsp Dried Dill
    • ½ tsp Smoked Paprika
    • ½ tsp Coarse Ground Black Pepper
    • ¼ tsp Garlic Powder

    Instructions

    Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.

    While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.

    Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.

    Refrigerate for at least 2 hours before serving.

    Store in a sealed container in the refrigerator for up to 3-5 days.

    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: Side Dish, Salads
    • Method: Stove Top
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you make this Easy Gluten Free Macaroni Salad I would love to hear how it turned out! Leave a star rating and a comment below and let me know what you served it with.

    Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

    Storage

    Store this gluten free macaroni salad in a sealed airtight container in the refrigerator for up to 3 to 5 days. Because the dressing contains mayonnaise, do not leave the salad sitting out at room temperature for more than two hours. If the pasta absorbs too much of the dressing as it sits, stir in a tablespoon or two of mayonnaise and a small splash of white vinegar before serving to freshen it up.

    Give the salad a good stir before serving as the dressing can settle to the bottom of the container as it sits. This salad is not suitable for freezing as the mayonnaise dressing will separate and the pasta texture will not hold up once thawed.

    Top Tip

    Cook your gluten free elbow pasta slightly longer than the package directions suggest for al dente. Gluten free pasta firms up significantly as it chills in the refrigerator and pasta that is perfectly al dente when hot will feel hard and chewy once cold. You want it just a little softer than you would normally cook it so that after two hours in the fridge it is perfectly tender and not tough.

    Rinsing the pasta thoroughly in cold water immediately after draining also stops the cooking process and helps prevent the noodles from clumping together as the salad chills.

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    Frequently Asked Questions

    Can I make this gluten free macaroni salad ahead of time?

    Yes and I actually recommend it! This macaroni salad needs at least two hours in the refrigerator before serving to allow the flavors to come together and the dressing to soak into the pasta. Making it the night before a BBQ or potluck gives it even more time to develop flavor and means one less thing to worry about on the day of your gathering. Just give it a good stir before serving and add a splash of mayo if the pasta has absorbed too much of the dressing overnight.


    What gluten free pasta works best for macaroni salad?

    Brown rice elbow macaroni is the best choice for gluten free macaroni salad because it holds its shape well when cold and has a texture that is very close to traditional elbow macaroni. Look for a brand that uses brown rice or a brown rice and corn blend for the best results. Avoid bean based pastas like chickpea or lentil pasta as they tend to get mushy and fall apart once chilled with the dressing.

    How long does gluten free macaroni salad last in the fridge?

    This macaroni salad will keep in a sealed airtight container in the refrigerator for 3 to 5 days. Because the dressing contains mayonnaise, make sure to refrigerate the salad promptly after serving and never leave it sitting out at room temperature for more than two hours. If the dressing gets absorbed into the pasta as it sits, stir in a tablespoon or two of extra mayo and a small splash of white vinegar to refresh it before serving.

    How do you keep gluten free pasta from getting hard in a cold salad?

    The key is to cook your gluten free pasta slightly past al dente. Gluten free pasta firms up significantly as it chills in the refrigerator so pasta that feels perfectly cooked when hot will feel hard and chewy once cold. Cook it just a little softer than you normally would and rinse it thoroughly in cold water immediately after draining to stop the cooking process and to prevent clumping.

    Can I add other vegetables or mix-ins to this macaroni salad?

    Absolutely! This recipe is very easy to customize. Diced bell peppers, frozen thawed peas, sliced black olives, chopped dill pickles, or shredded cheddar cheese are all delicious additions. You can also add diced hard boiled eggs for extra protein and a more classic old fashioned macaroni salad feel. Just add your extra ingredients at the same time as the celery and onion and toss everything together with the dressing as usual.

    Can I use a different dressing for this macaroni salad?

    The homemade mayo dressing is what gives this salad its classic flavor but you can make small adjustments to suit your taste. If you prefer a tangier dressing add a little extra white vinegar. If you like more sweetness add a teaspoon of sugar or a bit more sweet pickle relish. You can also swap the stone ground mustard for yellow mustard for a more traditional old fashioned macaroni salad flavor. Just make sure any mustard you use is certified gluten free.

    Healthy Mexican Street Corn Salad

    This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

    a white bowl of healthy Mexican street corn salad next to a small wooden bowl of cotija cheese.

    Healthy Mexican Street Corn Salad is a vibrant, flavorful twist on the classic Mexican street food, served as a light and refreshing cold corn salad perfect for warm weather.

    This colorful salad combines the sweet taste of corn with zesty seasonings and a yummy dressing, making it an ideal Mexican corn side dish for summer gatherings, BBQs, or quick weeknight meals.

    With bold, bright flavors and a satisfying crunch, it delivers all the deliciousness of traditional Mexican street corn in a fresh, healthy salad.

    If you are looking for more corn recipes try my Easy Fried Frozen Corn, my Gluten Free Zucchini Squash and Corn Casserole, my Cheesy Slow Cooker Creamed Corn, or my Black Beans and Corn Salad.

    You can find all of my salad recipes here: Gluten Free Salad Recipes

    a white bowl of healthy Mexican street corn salad next to a small wooden bowl of coarse salt.
    [feast_advanced_jump_to]

    Ingredients

    • Frozen Corn
    • Olive Oil
    • Red Bell Pepper
    • Red Onion
    • Jalapeno
    • Cilantro
    • Cotija Cheese or Queso Fresco
    • Greek Yogurt
    • Lime Juice
    • Sea Salt
    • Ground Cumin
    • Chili Powder
    • Smoked Paprika

    Instructions

    In a large frying pan add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

    Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

    Remove the frying pan from heat and let the corn mixture cool.

    In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

    Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

    Refrigerate for at least one hour before serving.

    Supplies

    Frequently Asked Questions

    Why is it called Mexican street corn?

    Corn on the cob topped with cheese and spices is a popular Mexican street food sold by vendors. This salad is a take on that using frozen corn kernels, cotija cheese and a dressing made with greek yogurt and spices.

    What can I use instead of cotija cheese?

    If cotija cheese isn't available at your local grocery you can can also look for queso fresco. Queso fresco isn't as salty at cotija and has a more mild flavor, but it will still be perfect for this salad.

    If neither of these are available you can use feta or parmesan cheese. It won't be exactly the same at Mexican street corn, but it will still be a delicious side dish.

    More Recipes You Might Enjoy

    • Gluten Free Zucchini Squash and Corn Casserole
    • Easy Fried Frozen Corn
    • Cheesy Slow Cooker Creamed Corn
    • Black Beans and Corn Salad

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
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    Healthy Mexican Street Corn Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 18 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.


    Ingredients

    Scale
    • 1 Tbsp Olive Oil
    • 32 ounce bag Frozen Corn
    • 1 Red Bell Pepper, chopped
    • 1 small Red Onion, chopped
    • 1 Jalapeno, deseeded and diced
    • ½ cup Cilantro, chopped
    • 1 cup Cotija Cheese or Queso Fresco, crumbled
    • ½ cup Greek Yogurt
    • ¼ cup Lime Juice
    • 1 tsp Sea Salt
    • ½ tsp Ground Cumin
    • ½ tsp Chili Powder
    • ½ tsp Smoked Paprika

    Instructions

    In a large frying pan add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

    Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

    Remove the frying pan from heat and let the corn mixture cool.

    In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

    Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

    Refrigerate for at least one hour before serving.

    Notes

    This recipe is perfect to make the day before you want to serve it.

    • Prep Time: 10 minutes
    • Cook Time: 8 minutes
    • Category: Side Dish, Salads
    • Method: Stove Top
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

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