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
Scale
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.
