/gheeː peaː teaː/
Servings: 4 | 30 minutes | 220 kcal
This recipe is inspired by a popular Mexican street food called 'Elote,' which is charred corn on the cob coated with creamy sauces and cheese. The salad version, known as 'Esquites,' is often served in cups and eaten with a spoon.
One time during a trip to Mexico City, I was intrigued by the sizzling sounds and mouthwatering aroma wafting from a street vendor’s cart. It was Esquites, the off-the-cob version of the popular Mexican street corn! I knew in that moment; I had to recreate this delicacy into a salad, but in a vegan version.
Ingredients
- 4 pieces sweet corn
- 1 pieces jalapeño
- 1 pieces red onion
- 1 pieces avocado
- 1 cups cilantro
- 2 pieces lime
- 2 pieces garlic clove
- 2 teaspoons olive oil
- 1 teaspoons chili powder
- to taste grams salt
Instructions
- Grill the corn over medium heat, turning occasionally, until charred and cooked.
- While the corn is grilling, dice the jalapeño, onion, and avocado.
- In a large bowl, combine the grilled corn, diced jalapeño, onion, and avocado.
- For the dressing, blend the cilantro, lime juice, garlic, olive oil, chili powder, and salt together until smooth.
- Pour the dressing over the salad and gently stir to combine.
- Serve immediately, or refrigerate for an hour to let the flavors meld together.