Description
Bring the fiesta to your fork with this vibrant Mexican Street Corn Quinoa Salad! A zesty, satisfying fusion of nutty quinoa and elote-style flavor, this salad transforms a humble grain into a crave-worthy main or side dish. It’s fresh, light, yet comforting with roasted corn, creamy cheese, crisp red onion, lime, and a chili-lime dressing that wakes everything up.
Ingredients
1 cup quinoa
2 cups water
1 ½ cups corn kernels
⅓ cup Cotija cheese, crumbled
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
2 tablespoons olive oil
1 lime, juiced
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
pinch black pepper
Instructions
1. Rinse 1 cup of quinoa thoroughly and cook it with 2 cups of water according to package instructions. Once done, fluff with a fork and let it cool completely.
2. In a skillet over medium-high heat, roast 1 ½ cups of corn kernels until lightly charred, about 6–8 minutes. Let cool slightly.
3. In a small bowl, whisk together 2 tablespoons olive oil, juice of 1 lime, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, and a pinch of black pepper.
4. In a large bowl, combine cooked quinoa, charred corn, ⅓ cup Cotija cheese, ¼ cup red onion, and ¼ cup cilantro. Pour dressing over and toss well.
5. Chill salad in the fridge for 10 minutes before serving. Garnish with extra cheese, cilantro, or lime wedges if desired.
Notes
Use tri-color quinoa for a visually appealing salad.
Cotija cheese can be swapped for feta or queso fresco.
Best served cold, but works well slightly warm too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 12mg
Keywords: Mexican quinoa salad, street corn salad, healthy quinoa recipes