Elote Salad Bowl

I absolutely love elote!

I love it so much, in fact, that I’ve tried to make it into a soup, a dip, a bowl, fritters and just about everything in between. But this may be one of my favorite iterations of elote.

If you don’t know what elote is, it is Mexican street corn! It is a roasted corn on the cob, traditionally slathered in mayo, cotija, chili powder, cilantro and lime. While the original will always reign supreme, I also love to switch it up. When you put it in a bowl, it can become a whole meal that is easy to eat and still just as delicious.

So– you start with a frozen bag of corn. If you’re really fancy you can roast corn on the cob and cut it off yourself, but I’m all about simplicity. I take a bag of frozen corn and roast it in a dry cast iron skillet just until the kernels begin to get a brown roasted color. Then you cook your quinoa, chop your veggies, make your dressing and assemble!! It really is a 20 minute meal that will taste like you spent hours on it.

I hope you try this and enjoy it as much as I did!

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Elote Salad Bowl

Yield: 4 bowls

Author: Cristen's Creations

An easy-to-eat twist on Mexican street corn!

Ingredients:

• 1 16oz bag frozen corn
• 1 bag arugula
• 1 cup dry quinoa, cous cous or other grain
• 3/4 cup cherry or grape tomatoes cut in half
• 1/3 cup cotija cheese
• 1 avocado
• 1 bell pepper any color
• 2 limes
• 1/2 cup mayo
• tajin or chili lime seasoning to taste
• Trader Joe's Elote seasoning optional but recommended
• chipotle seasoning
• pickled jalapeños optional
• pickled red onions optional
• salt to taste

Instructions:

1. Defrost a bag of frozen corn. If you can find pre-roasted frozen corn, you can use that, put otherwise, add the corn to a cast iron skillet to roast and get some color. Take out and set aside.
2. Cook quinoa or other grain as per instructions on the box. I recommend cooking in vegetable broth instead of water!
3. Chop cherry tomatoes in half, bell peppers into slivers and avocado into slices. Add arugula, your grain, tomatoes, bell peppers, corn and cotija cheese to a large bowl.
4. In a separate bowl or mason jar, add your mayo, lime juice and all the seasonings.
5. Plate bowls and drizzle dressing on top, add avocado, pickled veggies and serve with tortilla chips. Enjoy!

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