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Mexican Street Corn Quinoa Salad Recipe

Mexican Street Corn Quinoa Salad Recipe
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★★★★★

5 from 8 reviews

A vibrant and nutritious Mexican Street Corn Quinoa Salad combining protein-rich quinoa with sweet grilled corn, fresh vegetables, and a zesty lime dressing. Perfect as a light meal or side dish, this salad is easy to prepare, bursting with flavor, and customizable with optional feta cheese or a dairy-free alternative.

Ingredients

Scale

For the Salad:

  • 1 cup quinoa (any variety; red or black adds a beautiful color)
  • 2 cups water or vegetable broth
  • 2 cups corn kernels (fresh or grilled; frozen corn works too)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon honey or agave syrup (for a vegan option)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Optional: Crumbled feta cheese or a dairy-free alternative

Instructions

  1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Tip: Fluff the quinoa with a fork after cooking to achieve the perfect texture!
  2. Prepare the Corn: If using fresh corn, grill or boil the corn on the cob until tender, about 8-10 minutes. Once cool, cut the kernels off the cob. If using frozen corn, heat it in a pan until warmed through, about 5-7 minutes. Tip: Char the corn for a smoky flavor that takes it to the next level!
  3. Mix the Salad: In a large mixing bowl, combine the cooked quinoa, corn, diced red bell pepper, avocado, red onion, and cilantro. In a separate bowl, whisk together the lime juice, olive oil, honey, chili powder, cumin, salt, and pepper. Tip: Adjust lime or sweetness to your taste preference.
  4. Dress the Salad: Pour the dressing over the salad and toss gently until everything is well mixed. Taste and adjust seasonings as necessary. If desired, sprinkle crumbled feta cheese over the top for added creaminess.
  5. Serve and Enjoy: Serve the salad immediately or chill it in the refrigerator for 30 minutes for a refreshing treat. Tip: This salad is even better the next day as the flavors meld!

Notes

  • Quinoa can be red or black to add vibrant color to the dish.
  • Fresh or grilled corn adds more flavor, but frozen corn is a convenient substitute.
  • Charring the corn enhances the smoky flavor of the salad.
  • Adjust lime juice and sweetness in the dressing to suit your taste.
  • For a vegan option, use agave syrup instead of honey and a dairy-free cheese alternative or omit cheese.
  • Salad tastes better after resting for a few hours, allowing flavors to meld.

Nutrition

Keywords: Mexican street corn, quinoa salad, healthy salad, vegetarian, easy salad recipe, grilled corn salad, lime dressing, summer salad

Find it online: https://platedandproud.com/mexican-street-corn-quinoa-salad-recipe/