Mexican Street Corn Quinoa Salad

Why Make This Recipe

Mexican Street Corn Quinoa Salad is a fresh and vibrant dish that combines the flavors of traditional Mexican street corn with nutritious quinoa. It’s not only delicious but also packed with protein, fiber, and healthy fats. This salad is perfect for a light lunch, a side dish at gatherings, or a filling dinner. Plus, it’s colorful and full of texture, making it visually appealing and enjoyable to eat.

How to Make Mexican Street Corn Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Rinse the quinoa under cold water and then cook it in a pot with water according to package instructions. Let it cool.
2. In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the quinoa salad and toss to combine.
5. Serve chilled or at room temperature.

How to Serve Mexican Street Corn Quinoa Salad

You can serve this salad either chilled or at room temperature. It’s perfect as a side dish with grilled meats or as a healthy lunch on its own. For an extra touch, sprinkle some crumbled queso fresco or cotija cheese on top just before serving.

How to Store Mexican Street Corn Quinoa Salad

Store any leftovers in an airtight container in the refrigerator. The salad is best consumed within 2 to 3 days. If necessary, you may want to add a splash of lime juice to freshen it up before serving again.

Tips to Make Mexican Street Corn Quinoa Salad

• Always rinse your quinoa before cooking to remove any bitter taste.
• Use fresh corn in season for the best flavor, but frozen or canned corn works well too.
• Feel free to adjust the lime juice and olive oil to your preference for acidity and richness.
• Add jalapeños for a spicy kick if you like heat.

Variation

You can customize this salad by adding black beans for more protein or swapping out the avocado for diced mango for a sweeter taste. Grilled zucchini or asparagus can also be great additions.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours in advance. Just keep it covered in the fridge and add the avocado right before serving to keep it fresh.

Is this recipe suitable for vegans?

Yes, this recipe is completely vegan-friendly! All ingredients are plant-based.

Can I use a different grain instead of quinoa?

Absolutely! You can use couscous, farro, or even brown rice if you prefer. Just adjust the cooking instructions based on the grain you choose.

Mexican Street Corn Quinoa Salad

A fresh and vibrant dish that combines the flavors of traditional Mexican street corn with nutritious quinoa, perfect for a light lunch or side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Mexican, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 1 cup quinoa Rinse before cooking
• 2 cups water For cooking quinoa
• 1 cup corn Can be fresh, frozen, or canned
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup cilantro, chopped

Dressing

• 2 tablespoons olive oil
• Juice of 2 limes lime juice
• Salt and pepper to taste

Method

 

Preparation

1. Rinse the quinoa under cold water.
2. Cook the quinoa in a pot with water according to package instructions.
3. Let the cooked quinoa cool.

Mixing Salad

1. In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.

Making Dressing

1. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.

Combining

1. Pour the dressing over the quinoa salad and toss to combine.
2. Serve chilled or at room temperature.

Notes

You can add crumbled queso fresco or cotija cheese on top just before serving for an extra touch. Store leftovers in an airtight container in the refrigerator and consume within 2 to 3 days. Add a splash of lime juice to freshen it up before serving again.