Mexican Street Corn Quinoa Salad Food
MEXICAN STREET CORN QUINOA SALAD
Mexican Street Corn Quinoa Salad - this scrumptious corn salad is two-salad-flavors-in-one. In this, I have combined fresh flavors of California cuisine with sweet and spicy flavors of Mexican Street Corn to make a yummy lite summer dinner salad!One thing is sure, every fork of this salad has something delicious to offer!Sweet strawberries, creamy avocado, sweet mango, charred grilled corn, fresh mint, quinoa, a lemon-chipotle dressing to balance the sweetness and to bring subtle smokey heat!!! Does any of this sound boring? Oh, and how did I miss to mention "Cotija Cheese". A Mexican street corn is not "street corn" without this salty buttery cheese!My inspiration for this salad was - summer season and of course Mexican street corn. Corn is one favorite vegetable of Vishal. Every grocery trip, he will pick few corn on the cob and here is how he like to eat:Soak corn on the cob with husk in the water, then throw on the grill until charred from outside and has streamed from inside. Now, discard the charred husk, brush some butter on tender steamed corn kernels, then grill until slightly charred. Pour some hot sauce and cheese over and devour!!Isn't sound yummy?? Perfectly tender, sweet corns with spicy hot sauce and buttery cheese! This simple summer gift will transport you to Mexican Street Fair. Or for all those who have never been to Mexico including me... to California Summer Fair. I even have a miniature of that (Vishal's fav) street corn on the side in main photo. He ate it right after the first shot. ;) For this one, I didn't go extra-mile of steaming but simply grilled the corn on open flame. However, without doubt, I have tried to capture every flavor of that spicy grilled street corn in this corn and quinoa salad. Instead of hot sauce, I decided to make a spicy chipotle-lemon-olive oil dressing which can make any hot sauce run for it's flavor. It is that good!! No compromise on flavors here! Look at the beautiful orange color of dressing.. shining like summer sunshine!My inspiration of California flavors in Mexican street salad are totally inspired from fresh juicy seasonal strawberries in the market. There is no better time to enjoy strawberry salad than this time of year... when fragrance of fresh strawberries won't let you pass the strawberry stand without a pound or two. ... and avocado... a Mexican salad is not Mexican Salad if it has no avocado!! Isn't it? Not just for name-sake or ingredient-sake, the creaminess of avocado takes a simple humble salad to whole new level. So, promise me, you will not skip avocado in this salad. :)Even though Mango is a tropical fruit and may not be California cuisine representative... yet it compliments the sweet-sour flavors of the salad. Plus mangoes love company of chili and lemon and I decided to make everyone happy today! A few words about the quinoa in salad bowl!! A humble yet powerful grain, this whole-natural-grain has taken the food industry by storm. Not just because it is a super-grain, good for healthy and gluten free... so and so.. I enjoy quinoa because it's nutty texture, and it's quality to take-on flavor you add to it. I love sauce humble ingredients which can I can color in any flavor I want. I hope you enjoyed a healthy, gluten-free, and flavorful start of Meatless Monday! I see around soon again!Have a wonderful day! -Savita
Provided by Savita
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- Make Dressing - In a food processor, add all the dressing ingredients and pulse until smooth and emulsified. Taste and adjust salt. Transfer to a salad bowl.
- Grill both corn on the cob on open flame or a gas grill until nicely charred from all sides. Let them cool slightly, then run knife through to remove kernels from the cob. Set aside.
- In a wide salad bowl, add dressing, and quinoa. Mix well. Now, top with all salad ingredients - diced tomatoes, scallion, torn mint, cilantro, sliced mango, sliced avocado, strawberries, and serrano (if using). Mix just before ready to serve/eat.
FAMOUS MEXICAN STREET CORN
I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.
Provided by Sharon123
Categories Cheese
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grill, roast or broil corn to your liking.
- Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
- Sprinkle with cayenne.
- Squeeze lime juice from wedges to taste. Enjoy!
Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3
MEXICAN STREET CORN SALAD
With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.
Provided by Country Crock®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove corn from cob using a sharp knife. You should have about 6 cups.
- Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
- Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g
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