Mexican Street Corn Quinoa Salad

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If you’re craving the vibrant, zesty flavors of Mexican street corn but want something a little lighter and protein-packed, this Mexican Street Corn Quinoa Salad is exactly what you need. It’s a satisfying side or hearty main dish that blends the smokiness of charred corn, the nuttiness of quinoa, and the bold tang of cotija cheese—all tied together with fresh lime and chili.

What makes this salad so irresistible is the harmony between flavors and textures: chewy quinoa, sweet corn, creamy cheese, crisp onions, and fresh cilantro. It’s like elote, but in a refreshing and wholesome bowl. Plus, it stores beautifully, making it ideal for meal prep, potlucks, or even a quick weeknight dinner.

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Can I Use Canned or Frozen Corn?

Absolutely! While fresh grilled corn delivers the best smoky depth, canned or frozen corn works wonderfully too. Just be sure to drain canned corn thoroughly or thaw frozen kernels before toasting them in a hot skillet. A little char on the corn brings out its sweetness and adds that signature street corn essence.

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Ingredients for the Mexican Street Corn Quinoa Salad

Quinoa – This is the hearty base of the salad. It’s high in protein, gluten-free, and provides a satisfying bite that balances the creamy and tangy toppings.

Corn – Sweet corn is essential to replicate the flavors of elote. Grill it or lightly char it in a pan for that toasty note.

Cotija Cheese – Crumbly and salty, cotija adds richness and contrast. If you can’t find it, feta is a good substitute.

Red Onion – Sliced thinly, it gives the salad sharpness and crunch.

Cilantro – Brings freshness and a pop of green. It brightens every bite.

Lime Juice – A must-have for acidity. It ties everything together with a citrusy zing.

Chili Powder – For warmth and depth. It’s the flavor echo of traditional street corn seasoning.

Olive Oil – Adds silkiness to the salad and helps carry the spices.

Salt and Pepper – To enhance all the flavors.

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How To Make the Mexican Street Corn Quinoa Salad

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water to remove bitterness. Add it to a pot with 2 cups of water, bring to a boil, then lower heat and simmer for 15 minutes, or until fluffy. Let cool completely.

Step 2: Char the Corn

Heat a skillet over medium-high and add 1 tablespoon of olive oil. Toss in the corn and sauté for about 5-7 minutes until lightly charred. Remove from heat and let cool.

Step 3: Combine the Base

In a large bowl, mix the cooled quinoa and corn together. This forms the hearty and sweet-savory foundation of the salad.

Step 4: Add the Fresh Elements

Stir in the chopped red onion and freshly chopped cilantro. These bring brightness and a bit of crunch.

Step 5: Dress It Up

Drizzle in olive oil, squeeze fresh lime juice over the top, and season with chili powder, salt, and pepper. Toss until everything is evenly coated.

Step 6: Finish with Cheese

Top it off with crumbled cotija cheese. Give it one last gentle toss or leave the cheese scattered for a pretty presentation.

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How to Serve and Store Mexican Street Corn Quinoa Salad

This salad is best served chilled or at room temperature. It’s a fantastic side dish for grilled meats or tacos, and it can easily stand alone as a nutritious vegetarian meal. Garnish with extra cilantro, lime wedges, or even a drizzle of hot sauce if you’re feeling bold.

To store, place any leftovers in an airtight container in the fridge. It will stay fresh for up to 4 days. The flavors actually deepen as it sits, making it a great make-ahead option for lunches and gatherings.

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Frequently Asked Questions

How far ahead can I make this salad?

You can prepare it up to 2 days in advance. Just keep the dressing and cheese separate until you’re ready to serve for the freshest taste.

Can I make this vegan?

Definitely! Just swap the cotija cheese for a plant-based alternative or leave it out entirely. The salad is still packed with flavor.

What protein can I add?

Grilled chicken, shrimp, or black beans all work beautifully with the existing flavors and make it more filling.

Is this salad good for meal prep?

Yes! It holds up really well in the fridge and doesn’t get soggy. Store in individual containers for easy grab-and-go meals.

Can I use another grain instead of quinoa?

Sure thing. Couscous, bulgur, or even brown rice can replace quinoa if that’s what you have on hand.

How spicy is it?

Mild to medium, depending on your chili powder. Add more or swap in cayenne for a hotter kick if desired.

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Want More Salad Ideas with a Twist?

If you love this Mexican Street Corn Quinoa Salad, here are a few more creative and satisfying salads you should try:

• Light Lemon Basil Pasta Salad with Chicken for a fresh herbaceous bite.
• Honeycrisp Broccoli Salad if you crave sweet crunch and creamy tang.
• Strawberry Crunch Cheesecake Salad for a dessert-style twist to summer gatherings.
• Super Crunch Salad if texture is your favorite flavor.
• Mediterranean White Beans & Greens to keep things hearty, healthy, and plant-based.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for feta or stick with cotija? Maybe threw in some grilled shrimp?

I love hearing how you make these recipes your own. Questions are always welcome—let’s help each other eat smarter.

👉 Find more of my everyday favorites on Pinterest: Life with Nina

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