Elote Roasted Corn Salad with Cherry Tomatoes, Sprouts and Seeds
Source: Brandon Rice, Rich Table
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 30, 2018.
The aioli recipe makes more than is needed for this salad, and is delicious on any number of salads, or as a spread.
Makes 4-6 servings
INGREDIENTS
Cotija Aioli
3 egg yolks
½ cup champagne vinegar
4 cups olive oil
3 cloves garlic, peeled
2 teaspoons Korean red pepper flakes
1 cup cotija cheese, crumbled
1 teaspoon salt
Corn Salad
4 cups corn kernels
1-2 tablespoons olive oil (enough to coat corn kernels)
Salt, to taste
1 cup cherry tomatoes, halved
5 tablespoons cotija aioli (recipe below)
Juice of 2 limes
Sea salt, to taste (for finishing)
⅓ cup bean sprouts
⅓ cup kraut sprouts
⅓ cup sunflower sprouts
1 teaspoon each black sesame seeds, toasted sesame seeds, poppy seeds, toasted sunflower seeds, and toasted pumpkin seeds
Zest of 1 lime
PREPARATION
To prepare the aioli: Place the egg yolks and champagne vinegar in a food processor and turn on. Slowly stream in the oil to emulsify. Once the aioli is emulsified and thick, remove it from the food processor and transfer to a large mixing bowl. Using a microplane, grate the garlic into it and mix well to incorporate. Mix in the crumbled cotija cheese and Korean red pepper flakes and adjust seasoning to taste.
To prepare the charred corn: Preheat broiler. Toss corn kernels in a bowl with enough olive oil to coat, and salt to taste. Spread the kernels out on a sheet tray and cook under the broiler until they achieve a nice char, watching carefully to make sure they don’t burn Use caution when charring corn, as some kernels and the oil may pop. Alternatively, place the corn kernels in a sauté pan on the stove over high heat and cook, covered, for 1-2 minutes until you achieve the desired char.
To assemble the salad: Mix the charred corn kernels and cherry tomato halves in a large mixing bowl with 5 tablespoons of the aioli and the lime juice. Adjust seasoning with sea salt to taste. Place the salad in a large serving bowl and garnish with the sprouts, seed mixture and lime zest.
