Copycat Sweetgreen Corn Elote Bowl - cooking recipe

Ingredients

Salad
1/2 cup quinoa, rinsed
kosher salt & freshly ground black pepper
2 tablespoons olive oil
2 ears corn (kernels only, about 2 cups)
1 heart romaine lettuce, chopped crosswise into 3/4-inch pieces
2 cups shredded red cabbage, from 1/4 medium head (about 7 ounces)
6 ounces cherry tomatoes, halved (about 16 tomatoes)
3 ounces fresh goat cheese, crumbled (about 1/3 cup)
2 radishes, thinly sliced into matchsticks
tortilla chips, for serving
lime wedge, for serving
cilantro leaf, for serving
Romesco dressing
1/4 cup olive oil, divided
1 medium red bell pepper, cored, seeded, and roughly chopped
kosher salt & freshly ground black pepper
2 tablespoons mayonnaise
3 tablespoons nuts, toasted (such as walnuts, hazelnuts, or almonds)
1 1/2 tablespoons sherry wine vinegar
1/2 garlic clove, grated

Preparation

For the Salad:
In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate.
Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing.
For the Romesco Dressing:
Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper.
Dressing can be kept in the refrigerator for up to two weeks.