Gluten Free Grilled Mexican Corn Salad Recipe
Updated Feb 15, 2021, Published Jul 18, 2017
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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!
Gluten Free Grilled Mexican Corn Salad Recipe
This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings.
Ingredients
For the salad:
- 4 ears of sweet corn, shucked
- 1 cup cooked quinoa, optional
- 2 cups cherry tomatoes, halved
- 1 jalapeño pepper, seeded and diced
- ½ cup pumpkin seeds, optional
For the dressing:
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 2 limes
- 1 teaspoon chili powder
- 1 teaspoon agave, optional
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 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 jalapeño.
- 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.
Nutrition
Calories: 263kcalCarbohydrates: 33gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 179mgPotassium: 559mgFiber: 4gSugar: 9gVitamin A: 785IUVitamin C: 27.6mgCalcium: 20mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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