Mexican Roasted Corn Salad with Avocado + Salad Samurai Cookbook Review & Giveaway | picklesnhoney.com

Mexican Roasted Corn Salad with Avocado

Mexican Roasted Corn Salad with Avocado + Salad Samurai Cookbook Review & Giveaway | picklesnhoney.com

If you’ve been reading my posts for a while or following me on instagram, you know how much I love to read. One of my favorite ways to relax is to settle in with the latest book on nutrition, food policy, natural beauty, and especially, cookbooks. I treat cookbooks as I do other books, which is to say that I pour over every page and imagine making each meal – how the flavors will pair together, how it will make my kitchen smell, how the food will make me feel. The thing is, I rarely actually cook from them, because it’s more of a meditation and source of inspiration for me.

I was in my neighborhood book store the other day, perusing the vegan and vegetarian section as I usually do, but it was a little crowded. So while I was waiting for the people around me to move along, I started listening to what they were saying about each book they picked up, and it was fascinating. Some were “too complicated” or required “too many ingredients”, but several people at one point or another picked up Terry Hope Romero’s latest cookbook, Salad Samurai, and spent a solid several minutes flipping through the pages, and all I could hear were “ooooooh”s and “ahhhhh”s and “that sounds so good”s. Having already received my review copy, I wanted to quietly tell them, “Good choice! That’s a really great one.” but instead I just smiled to myself.

Salad Samurai is one of the few cookbooks I will be cooking from and not just reading. Similar to Romero’s previous book, Veganomicon (co-authored with Isa Chandra Moscowitz, most recently of Isa Does It fame), you will want to make every single recipe. The ingredient combinations are interesting and new, but in a way that’s still somehow familiar and comforting. It’s perfect for summer, when the last thing you want to do is turn on the oven or spend a lot of time fussing in the kitchen when you could be outside taking in the summer sunshine and warm breezes. And if you’ve ever found yourself in a salad rut, this is totally your book.

Share

Mexican Roasted Corn Salad with Avocado

Mexican Roasted Corn Salad with Avocado + Salad Samurai Cookbook Review & Giveaway | picklesnhoney.com

Mexican Roasted Corn Salad with Avocado

Gluten Free, Vegan,

Serves: 3-4


Prep Time: 45 mins

I could eat a different corn salad every night, but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting.

Mexican Roasted Corn Salad with Avocado + Salad Samurai Cookbook Review & Giveaway | picklesnhoney.com

Mexican Roasted Corn Salad with Avocado

Print

Ingredients

For the creamy lime dressing:

  • 1/2 cup unroasted cashews
  • 1/2 cup hot water
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon olive oil or
  • coconut oil
  • 1 clove garlic, peeled
  • 2 teaspoons white miso

For the corn salad:

  • 4 ears of corn, husks and corn silk removed
  • Olive oil
  • 1/2 cup lightly packed, chopped fresh cilantro
  • 2 scallions, green part only, thinly sliced
  • 1 green or red jalapeño pepper, roasted or fresh, seeded and minced
  • 1 ripe avocado, diced
  • 1 big red ripe tomato, cored
  • and diced
  • 2 teaspoons chili powder (preferably Mexican, such as ancho or chipotle)
  • Lime wedges, for garnish

Cuisine: Gluten Free, Vegan Servings: 3-4

Prep Time: 45 mins

I could eat a different corn salad every night, but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting.

Instructions

  • Make the dressing first! Soak the cashews in the hot water for 30 minutes, then pulse the cashews and soaking water in a blender until smooth. Add the remaining dressing ingredients, pulse until silky, then chill until ready to use.
  • Preheat a cast-iron grill pan over medium-high heat. Rub the ears of corn with olive oil and grill each ear until the kernels are lightly charred, turning the cobs occasionally, about 3 to 4 minutes. Transfer them from the pan to a cutting board and cool just enough to handle. Use a sharp knife with a thin blade to slice the corn kernels from the cob; for best results (and to prevent kernels from taking flight), slice a few rows off an ear, lay it flat on the cutting board, then slice off the remaining corn. Always keep one side of the ear flat on the cutting board.
  • Transfer the corn to a big mixing bowl. Add the cilantro, scallions, and jalapeño. Drizzle on the dressing and toss to combine. Transfer the salad to serving dishes. Top each serving with diced avocado and tomato and sprinkle each serving with chili powder. Serve immediately with lime wedges for squeezing over the salad while the corn is still warm!

From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014. Photo by Vanessa Rees.

Leave a Comment

  1. Grace says

    My favorite salad toppings are fruit (grapes and strawberries), sunflower seeds and carrots.

  2. Raw cashews and raw beets are a must!

  3. laura z says

    I love crunchy veggies on salad like snap peas, broccoli and red cabbage

  4. I love sun-dried tomatoes and cucumber!

  5. Ashley Mauceri says

    Avocado and tortilla chips (for crunch!) 🙂 Thanks for the giveaway!

  6. Abby says

    Avocado is necessary. Almost always.

  7. Jennifer says

    My favorite salad topping? Pureed Salsa. I love that spicy tomato sauce coating my greens. But I guess maybe that qualifies for favorite dressing? As I tend not to put any on if I use salsa.

    1. Amanda says

      Salsa totally counts! I’ve been using a peach mango one as dressing recently and it is SO good!

  8. Kait says

    I WANT!!!

    Omgosh…fave toppings? Avocado (obvi). Nuts (especially peanuts if I’m sans-beau). Tofu feta. Noooomz.

    1. Amanda says

      Okay, so this tofu feta…is that something you make, or buy?

      1. Kait says

        Make. I’ve used a few different recipes to do it. Definitely press the Friday first though, even if the recipe doesn’t call for it!

        Also be prepared to eat lots. Like the whole thing… Noooom

      2. Kait says

        This feels like the longest contest period ever! 😉 haha

      3. Amanda says

        It’s just a week. 🙂

  9. Jessie says

    Depending on th season, I love roasted butternut, avocado and hemp seeds on my salad!

  10. Laura says

    Nuts or anything with crunch!! I am not a fan of sweet toppings at all. Thanks for the giveaway Amanda!!!

  11. wendy spencer says

    I love beets and garbanzo beans on my salad-and fresh berries in the summer!

  12. Nicollette D says

    Any and all types of beans. Mmm.

  13. Jenny K says

    lately I’ve been loving croutons on top of my salads

  14. Katie says

    My favourite salad topping is Sriracha. Sriracha goes on everything!
    If that doesn’t count, it’s a tie between nooch or crumpled nori sheets – a deconstructed nori roll, if you will.

    1. Amanda says

      I’m with you on the sriracha! I also love your idea to add crumpled nori sheets – I need to try that!

  15. Jessica Caneal says

    Roasted veggies! Or left over bits from dinnerthe night before.

  16. Jeni says

    Avocado or toasted nuts are my go to salad toppings!

  17. Patti Dunaway says

    Blackberries, perfect peaches in the summertime, tahini, lime, pepitas, hemp seed dusted with smoked paprika, avocado….sometimes all on the same salad!

  18. Jason says

    Those little mini mandarin orange slices!

  19. I love toasted nuts and hemp seeds on my salad. Yum!

  20. karen says
  21. Ani says

    I love roasted chickpeas on salads!

  22. Mari says

    all kinds of nuts and seeds

  23. Lydia Claire says

    Olives are my favorite!

    1. Amanda says

      Mmmm, I’ve been digging olives on salads lately too!

  24. Corrine says

    Sprouts are always delicious. =)

  25. kelsey says
  26. Nirvana says

    My favorite salad toppings always have some crunch to them- nuts, seeds, roasted chickpeas, coconut “bacon” 🙂

  27. ADR says

    I love sunflower seeds and dried cranberries.

  28. Carolsue says

    I like croutons or candied walnuts, depending upon the type of salad

    1. Amanda says

      Why have I not thought to use sauerkraut on salads?! Great idea!

  29. Alyson says

    Mmmm, always looks for good salad recipes for lunch and dinner!

    1. Alyson says

      I should mention that my favorite salad topper is definitely avocado!

  30. Tina says

    I just discovered spicy skillet popped lentils. The BEST on salads 😀

    1. Amanda says

      Never heard of them! Do you have a recipe?

      1. Amanda says

        Awesome! Thanks for sharing the link!

  31. Ashley P says

    I love putting roasted chickpeas on top of my salad!

  32. Allison says

    Sunflower seeds! I love at the end when there’s a couple seeds that I haven’t been able to pickup with my fork and I pick them up with my finger instead. A salad can be finger-licking good!

  33. Eve-Marie Williams says

    Dried fruit and nuts!

  34. Kimberly V says

    My favorite toppings are chicken, cucumber, and tofu

  35. jacquie says
  36. Saniel says

    Avocados and for a crunch corn bread croutons. Thanks

  37. Annette says

    My favorite salad topping – pumpkin seeds.

  38. Sarah says

    Hi Amanda! I am new to the blog but I’m already in love. You rock! And seriously, this salad will be made for my dinner tomorrow. I can see some spicy tofu added to this salad, or even a devilish dollop a tofutti sour cream. Dare I say I may eat this all by myself and not share? Cheers!

    1. Amanda says

      Welcome, Sarah! Your idea to add spicy tofu and tofutti sour cream to this salad is a great one! And sharing is overrated sometimes.

Cancel

Leave a Comment

Your email address will not be published. Required fields are marked *

css.php