Grilled Mexican Corn Salad

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


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.