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Healthy Mexican Street Corn Salad with Quinoa. Easy recipe with NO MAYO. A better-for-you version of elote that's delicious for a side or vegetarian main.
Ingredients
1/2 cup uncooked quinoa
1 cup vegetable broth
2 tablespoons plain hummus — at room temperature
1 teaspoon chili powder — plus additional for garnish
1 garlic clove — minced
4 tablespoons ghee — melted (or swap unsalted butter)
1/2 teaspoon kosher salt — divided
2 tablespoons nutritional yeast
1 small yellow onion — diced (or 1/2 medium)
2 ears of corn — kernels sliced from the cobs, or 1 1/2 cups frozen corn, thawed (I used frozen)
Grated zest and juice of 1 lime
1/2 cup fresh cilantro — roughly chopped, to garnish
1 green onion — roughly chopped
Instructions
Rinse the quinoa well and drain. Combine the quinoa and vegetable broth in a small pot. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for 15 minutes, or until the liquid is absorbed. Remove the pot from the heat, uncover, and fluff with a fork.
Meanwhile, in a small bowl, whisk together the hummus, chili powder, garlic, 2 tablespoons ghee, 1/4 teaspoon salt, and nutritional yeast until smooth and creamy.
Heat the remaining 2 tablespoons ghee in a large skillet over medium heat. Add the yellow onion and corn and cook, stirring occasionally, until both are golden brown, 7 to 10 minutes. Remove the pan from the heat, and transfer to a medium bowl. Add the quinoa, lime juice and zest, and the remaining 1/4 teaspoon salt, and toss to combine well.
Divide the mixture evenly between 2 bowls, then top with the hummus mixture. Garnish with cilantro, green onion, and a sprinkle of chili powder.
Recipe Notes
Refrigerate leftovers for up to 5 days. (Store the hummus mixture separately.) Reheat in a nonstick skillet over medium heat and top with an extra squeeze of lime.
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