Elote bowl

July 11, 2017
0 Ratings
Photo by kali Hamm
  • Serves 4
Author Notes

It’s almost this time last year we held our Green Flamingo salad bar pop up in Brick Lane. I've been looking back at the recipes we had on the menu I decided to little revamp of a couple of them. The elote bowl was a favourite for guests and mine alike. Made with black beans, sesame salsa, avocado, radish, leaves & fresh corn it was spicy, sweet, tangy and delicious, no ordinary salad. Now I am a big fan of elote, as you probably know, and I loved recipe then, I just wanted to try something a little different so this is what I came up with.

Using quinoa and pinto beans, I dressed it with the delicious Mexican aguachile dressing, added toasted seeds for some crunch. Then fresh coriander and topped with steamed corn and chipotle cashew crema and a sprinkle of arbol chile. A different take on elote, turning it into a healthy meal, but one that’s packed with flavour and super good for you!

Agucahile is one of my favourite and go to dressings to add a bit of fire and flare to a dish, even to something as seemingly simple as a salad. Charring the corn tortilla and habanero gives a nice smokiness and heat, if you don’t have an open flame to use you can toast in a dry pan to blacken slightly.

The freshness of the corn makes it such tasty summer salad so you have to try it when it is in season. Yes there’s a little more work involved making the extra dressings but they last for a week or more in the fridge so you can always make a little extra. The cashew crema is a great condiment for all sorts. You can also make the kale caesar with this, just leave out the chipotle only adding it to what you’ll use for this salad. —Kali

What You'll Need
  • Elote Bowl
  • 1 red onion, finely sliced
  • 1/4 cup red wine vinegar
  • 120 grams quinoa
  • 1 corn tortilla
  • 1 habanero chile
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 celery
  • 2 tablespoons red wine vinegar
  • 2 corn on cob
  • 200 grams cooked pinto beans
  • 30 grams coriander, roughly chopped
  • 60 grams sunflower seeds, toasted
  • Cashew Cream
  • 50 grams cashews, soaked for a minimum 4 hours
  • 50 milliliters water
  • 1 teaspoon Dijon mustard
  • 1 heaped teaspoons capers
  • 1 clove garlic
  • 1 teaspoon cider vinegar
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon chipotle poweder
  • juice 1/2-1 lime
  • pinch salt
  1. To make your quick pickle, finely slice the onion, sprinkle with a little salt to help draw out liquid and soften them. After a few minutes cover with 1/4 cup red wine vinegar, leave to pickle for 30 minutes or longer. These will last for over a week in the fridge in a sealed jar.
  2. Rinse and cook quinoa with 240ml water and pinch of salt, bring to the boil, cook for 10 minutes until liquid absorbed. Leave lid on for another few minutes and fluff with a fork.
  3. To make the aguachile dressing, burn the chile and tortilla over an open flame until slightly scorched. If you don’t have an open flame, use a dry heavy fry pan. Deseed the chile, blend along with your tortilla, olive oil, lime juice, celery, garlic and 2 tbsp red wine vinegar in a high speed blender, strain through a fine sieve.
  4. Steam your corn for 4 minutes until tender, allow to cool and using a sharp knife slice the kernels off then cob. Set aside.
  5. For the cashew cream, blend all ingredients in a high speed blender until smooth.
  6. Mix the beans with the quinoa, allow to cool slightly and add the rest of your ingredients. Add a tablespoon of the dressing at a time until dressed to your liking, 2-3 should be the right amount. Season. Top each serving with about a tablespoon of the cashew cream, your fresh corn and a sprinkle or chile powder or paprika for colour.

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