Source: Simply Gluten Free Magazine
(Gluten-Free, Dairy-free, egg-free, nut-free, soy-free, refined sugar-free, Vegetarian, Vegan)
This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings. This particular salad is vegan, but feel free to go traditional and top with cotija cheese.
Serves 4-6 as a side
Salad Ingredients:
- 4 ears of sweet corn, shucked
- 1 cup cooked quinoa, optional
- 2 cups cherry tomatoes, halved
- 1 jalapeno pepper, seeded and diced
- 1/2 cup pumpkin seeds, optional
Dressing Ingredients:
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons extra-virgin olive oil
- juice of two limes
- 1 teaspoon chili powder
- 1 teaspoon agave, optional
- 1/4 teaspoon of kosher or fine sea salt
- 1/4 teaspoon of freshly ground black pepper
Preparation:
Preheat the grill to medium-high. Place the corn directly on the grill and cook for 3-4 minutes per side, until nicely charred. Remove and let rest until cool enough to touch.
Once cooled, cut the corn from the cob. Add it to a large salad bowl along with the quinoa, tomatoes, and jalapeno.
If using, toast the pumpkin seeds in a dry skillet or toaster oven until golden brown, about 1-2 minutes. Add the seeds to the bowl and toss to combine the salad.
Add dressing ingredients to a jar. Seal the jar and shake until combined. Pour over the salad and toss. Taste and adjust seasonings if needed.
Serve warm or, if making ahead, chill for 1-2 hours before serving.
