Simple Gluten Free Kitchen

Purple Elote Bowl

by . 13 Comments

Its officially fall and the wet season has begun in Vancouver but I couldn’t let the summer get away from me without sharing this sophisticated yet simple salad. Having harvested a few purple corn, fresh from my kitchen garden, I was thinking of ways to use it in recipes. I sought a friend’s advice who suggested that I make elote (aka Mexican Street Corn) in salad form.

 

 

Corn is one of my favorite things about summertime produce. I typically like to eat corn roasted on open fire rubbed with lemon juice, salt and pepper or in Chaat (a type of Indian street corn salad). Given the  meaty and chewy texture of purple corn using it in salad seemed very appropriate. I combined with yellow pepper, avocado, jalapeno, grape tomatoes, green onions and tossed in a simple homemade mayo dressing.  Not going to lie but It was so delicious that I could have actually eaten the entire salad myself. It was definitely easier to eat the purple kernels by the spoon-ful than to bite it off the cob. The additional ingredients were chosen with intention to make the salad balanced but also pretty. Don’t you agree?

 

 

Purple corn is hard to come by, but when you see it, get some and make this yummy salad and serve  alongside your favorite grilled chicken, fish or steak, but it can also be enjoyed on its own.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #simpleglutenfreekitchen

 

Click the photo to see the video of removing kernels from the cob

 

 

Print
Purple Elote Bowl

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves two as a meal or four as side

Ingredients

  • 3 cups steamed purple corn kernels (check this post to see how to steam corn kernels)
  • 1 yellow pepper, diced
  • 1/4 cup, chopped Cilantro
  • 3 green onions, thinly sliced
  • 2 tbsp minced cilantro
  • 2 cloves of garlic, minced
  • 1/2 tsp smoked paprika
  • 2 tsp ancho chili powder
  • 1 serrano or jalapeno pepper
  • 3/4 tsp ground cumin
  • Salt to taste
  • 2-3 tbsp mayo
  • 1/2 avocado, sliced
  • Juice from 1 lime
  • Few grape tomatoes, quartered

Instructions

  1. In a large salad bowl, combine purple corn kernels, grape tomatoes, yellow pepper, green onions and cilantro.
  2. Whisk mayonnaise, lime juice, minced garlic, smoked paprika, ground cumin, ancho chili powder and salt.
  3. Pour over corn salad, toss to coat, and serve.

Notes

This recipe is inspired from Abbe's Elote Corn in a bowl.

https://www.simpleglutenfreekitchen.com/2020/09/purple-elote-bowl.html

 

You might also like:

Roasted Asparagus with Parsley Remoulade
Easy Zucchini 'Sabzi'
Rice Noodles With Lentils And Vegetables

Reader Interactions

Comments

  2. Balvinder,
    This is going to be a fun recipe as I have never come across a purple corn yet. My daughter loves corn and with some sprinkle of chaat masala and butter it makes her heart swell with happiness. Your corn salad brightens up the gloomy fall. Thanks

    Reply

  8. Your vegetables are so colorful and it sounds delicious. I will be sorry to see our corn season ending. It’s probably over already as the weather has gotten somewhat cool.

    Reply

  10. This is truly a beauty of a salad! I love that purple color and all the additions to the salad are indeed well-chosen! I love an Elote salad, Balvinder, and this one looks perfect!

    Reply

  11. So interesting to see a purple colored corn and to learn about interesting benefits. Your bowls with such vibrant color makes it so tempting, I’m going to google to see where I can find some purple corn and try out this recipe, thank you so much for sharing this!

    Reply

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