Description
This vibrant Mexican Street Corn Quinoa Salad is a nutritious and flavorful dish combining fluffy quinoa, charred corn, fresh vegetables, and a tangy, smoky dressing. Topped with crumbled cotija cheese and creamy avocado, it’s perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled cotija cheese or feta
- 1 avocado, diced (optional)
Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and all liquid is absorbed. Fluff with a fork and let cool slightly.
- Sauté Corn: While the quinoa cooks, heat a skillet over medium heat. Add the corn kernels and sauté for 3 to 4 minutes until they develop a light char, enhancing their flavor.
- Prepare Salad Base: In a large mixing bowl, combine the cooked quinoa, sautéed corn, diced red bell pepper, finely chopped red onion, and chopped cilantro for a fresh and colorful base.
- Make Dressing: In a small bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the quinoa mixture and toss gently to coat everything evenly with the flavorful dressing.
- Add Cheese and Avocado: Gently fold in the crumbled cotija cheese and diced avocado (if using) to add creaminess and richness to the salad.
- Serve: Serve the salad immediately for best texture or chill in the refrigerator for 20 minutes if a cooler dish is desired.
Notes
- For extra smoky flavor, grill the corn instead of sautéing it.
- Add black beans or diced tomatoes to increase protein content and texture variety.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
