If you are looking for a vibrant, flavorful, and wonderfully nutritious dish, this Mexican Street Corn Quinoa Salad Recipe is an absolute winner. It takes the classic excitement of Mexican street corn and blends it with protein-packed quinoa, creating a salad that is both satisfying and bursting with fresh, zesty, and smoky flavors. Whether you’re craving a bright side dish or a hearty lunch, this recipe brings together the best of sweet corn, zingy lime, creamy cotija cheese, and just the right kick of spice in a refreshing and colorful way.
Ingredients You’ll Need
This Mexican Street Corn Quinoa Salad Recipe shines because of its simple but essential ingredients. Each one adds a unique layer of flavor, texture, and color that makes this salad so irresistible, from the fluffy quinoa to the sweet charred corn and the creamy, tangy dressing.
- Quinoa: The protein-packed base that’s fluffy but still has a lovely bite after cooking.
- Corn kernels: Fresh, frozen, or canned—sweeter corn always makes the salad sing.
- Red onion: Adds a sharp crunch that cuts through the creaminess.
- Cotija cheese: The salty, crumbly Mexican cheese that gives the dish its authentic punch.
- Fresh cilantro: Bright, herbal notes that elevate every bite.
- Lime juice: For acidity and that refreshing zing that wakes up the taste buds.
- Greek yogurt or mayo: Creamy binder for the dressing, with tang from yogurt or richness from mayo.
- Chili powder: Adds smoky mild heat, true to the street corn flavor.
- Paprika: Brings color and a subtle warmth.
- Salt and pepper: Essential seasoning to balance and enhance the salad’s flavors.
How to Make Mexican Street Corn Quinoa Salad Recipe
Step 1: Rinse the Quinoa
Start by rinsing the quinoa under cold water using a fine-mesh strainer. This step is key for removing any natural bitterness from the grains and ensures your quinoa will taste light and fresh, not earthy.
Step 2: Cook the Quinoa
Combine the rinsed quinoa with water in a pot, bring to a vigorous boil, then reduce the heat and cover to let it simmer. After about 15 minutes, when the water is fully absorbed, fluff the quinoa with a fork and allow it to cool slightly—a fluffy, tender quinoa is the perfect canvas for our vibrant salad.
Step 3: Prepare the Corn
For that unmistakable street corn flavor, grill fresh corn until lightly charred or quickly sauté frozen corn in a hot pan. This charring step is what transforms simple corn into a sweet, smoky delight that adds incredible depth to this salad.
Step 4: Chop the Vegetables
Dice the red onion finely and chop the fresh cilantro. Both of these add crunch and bright green freshness, balancing the richness of the cheese and dressing perfectly.
Step 5: Make the Dressing
In a small bowl, whisk together Greek yogurt, lime juice, chili powder, paprika, salt, and pepper. This creamy, tangy, and slightly spicy dressing will coat every ingredient, bringing the salad together beautifully.
Step 6: Combine All Ingredients
In a large bowl, toss the cooled quinoa, prepared corn, onions, cilantro, and dressing gently. Mixing carefully ensures each bite is bursting with the right balance of flavors without crushing the delicate quinoa.
Step 7: Add the Cheese
Fold in the crumbled cotija cheese last so it stays chunky and adds those little pockets of salty, tangy goodness throughout the salad.
Step 8: Taste and Adjust Seasonings
This is your moment to shine: taste the salad and tweak salt, pepper, or lime juice as needed, making the salad your own perfect Mexican street corn quinoa creation.
Step 9: Serve or Chill
You can enjoy this salad immediately for a fresh, vibrant taste or chill it for 30 minutes to let the flavors meld even more deeply.
How to Serve Mexican Street Corn Quinoa Salad Recipe
Garnishes
Top your salad with extra cotija cheese, a sprinkle of chili powder, or even thin slices of jalapeño for an extra kick. A few lime wedges on the side also brighten the experience with a fresh squeeze of citrus right before eating.
Side Dishes
This salad pairs beautifully with grilled chicken, fish tacos, or even as a colorful companion to a summer BBQ. Its fresh, zesty nature balances richer, smoky mains effortlessly.
Creative Ways to Present
Try serving the salad in individual mason jars for picnics or bring a festive touch by spooning it into hollowed-out mini bell peppers or avocado halves for a fun, vibrant appetizer presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Quinoa Salad Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy days.
Freezing
This salad does not freeze well due to the fresh vegetables and dairy in the dressing—it’s best enjoyed fresh to keep the texture and flavors bright.
Reheating
If you prefer to serve it warm, gently reheat the quinoa separately and then toss in the other ingredients cold to maintain the crispness of the corn and onions.
FAQs
Can I use canned corn for this salad?
Absolutely! Just be sure to drain it well and sauté it briefly to add some char and sweetness, which really brings the smoky street corn flavor to life.
Is quinoa necessary or can I substitute another grain?
Quinoa is ideal here because of its fluffy texture and protein content, but you can use farro, bulgur, or even couscous if you prefer a different grain; just adjust cooking times accordingly.
Can I make this salad vegan?
Yes! Swap the cotija cheese for a vegan cheese alternative or omit it altogether and replace the Greek yogurt with a vegan mayo or cashew cream for that creamy dressing.
How spicy is this salad?
The chili powder and paprika add a gentle smoky warmth but not intense heat. You can adjust the amount or add fresh jalapeños if you want to crank up the spice level.
What’s the best way to store leftover dressing?
Keep any leftover dressing in a sealed container in the fridge for up to 3 days. Give it a good stir before using again, as ingredients might separate over time.
Final Thoughts
This Mexican Street Corn Quinoa Salad Recipe is truly a celebration of fresh, wholesome ingredients coming together with bold, soulful flavors. It’s easy to make, endlessly adaptable, and guaranteed to bring a smile to anyone’s face at the table. Whether you are making it for a family dinner or to impress friends at your next gathering, you’re going to love how this salad shines as a star dish or an irresistible side. Give it a go—you’ll want to make it again and again!
Print
Mexican Street Corn Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Quinoa Salad is a vibrant, nutritious dish that combines fluffy quinoa with charred corn, fresh vegetables, and a tangy, creamy dressing. Inspired by the flavors of Mexican street corn, it features a zesty blend of chili powder, paprika, lime juice, and cotija cheese, making it a perfect side or light meal that’s both satisfying and full of bold flavors.
Ingredients
Grains
- 1 cup quinoa (uncooked)
- 2 cups water
Vegetables
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
Dressing & Seasonings
- 2 tablespoons lime juice (from 1–2 limes)
- 1/4 cup Greek yogurt (or mayo for a richer version)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Cheese
- 1/3 cup cotija cheese, crumbled
Instructions
- Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and run it under cold water for a few minutes, using your hand to agitate the grains and ensure a thorough rinse to remove any bitterness.
- Cook the Quinoa: In a medium-sized pot, combine the rinsed quinoa with 2 cups of water. Bring to a vigorous boil, then reduce the heat to low, cover, and simmer for about 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and let cool.
- Prepare the Corn: Grill fresh corn until lightly charred to add smokiness. For frozen corn, sauté lightly in a pan until heated through with some slight caramelization for flavor.
- Chop the Vegetables: Dice the red onion and chop the fresh cilantro to add fresh, crisp texture and aroma to the salad.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, chili powder, paprika, salt, and pepper to create a tangy and spicy dressing that captures the street corn essence.
- Combine All Ingredients: In a large mixing bowl, gently combine the cooled quinoa, prepared corn, diced onion, chopped cilantro, and the prepared dressing until evenly coated.
- Add the Cheese: Gently fold in the crumbled cotija cheese to provide a creamy and salty finish to the salad.
- Taste and Adjust Seasonings: Sample the salad and adjust salt, pepper, or lime juice as needed to suit your taste preferences.
- Serve or Chill: Serve the salad immediately for fresh flavors or chill in the refrigerator for about 30 minutes to let the ingredients meld together before serving.
Notes
- You can substitute Greek yogurt with mayonnaise for a richer dressing.
- Fresh corn is preferred for grilling, but frozen or canned corn works well too; just be sure to drain canned corn well.
- Adjust the chili powder amount to suit your desired spice level.
- Chilling the salad enhances the melding of flavors but is optional.
- This salad can be made a few hours in advance and refrigerated.
