Description
This Mexican Street Corn Quinoa Salad brings together the bold, smoky flavors of Mexican elote in a fresh, protein-packed quinoa base. Tossed with charred corn, cotija cheese, fresh cilantro, red onion, lime juice, and a hint of chili powder—this salad is perfect for meal prep, potlucks, or a quick dinner with flair.
Ingredients
1 cup quinoa
2 cups water
1 tablespoon olive oil (for sautéing corn)
2 cups corn (fresh, canned, or frozen)
0.5 cup red onion, thinly sliced
0.5 cup cilantro, chopped
0.25 cup lime juice (about 2 limes)
0.5 teaspoon chili powder
2 tablespoons olive oil (for dressing)
0.5 cup cotija cheese, crumbled
0.5 teaspoon salt
0.25 teaspoon black pepper
Instructions
1. Rinse quinoa under cold water to remove any bitterness.
2. Combine quinoa and water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
3. Heat 1 tablespoon olive oil in a skillet over medium-high. Add corn and sauté for 5–7 minutes until lightly charred. Let cool.
4. In a large bowl, combine quinoa, charred corn, red onion, and cilantro.
5. In a small bowl, whisk lime juice, 2 tablespoons olive oil, chili powder, salt, and pepper. Pour over the salad and toss to coat.
6. Top with crumbled cotija cheese. Serve at room temperature or chilled.
Notes
For a smokier flavor, grill fresh corn instead of sautéing it.
You can make this salad up to 2 days in advance—just add cheese right before serving.
Feta cheese works as a substitute for cotija in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: quinoa, street corn, elote, salad, cotija