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.
Servings: 4 Servings
Calories: 263kcal
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: 263kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 179mg | Potassium: 559mg | Fiber: 4g | Sugar: 9g | Vitamin A: 785IU | Vitamin C: 27.6mg | Calcium: 20mg | Iron: 2.4mg