Description
A vibrant and flavorful Mexican Street Corn Quinoa Salad combining protein-packed quinoa with smoky charred corn, zesty lime dressing, and creamy cotija cheese for a fresh, satisfying dish perfect as a side or light meal.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa (uncooked)
- 2 cups water
Corn & Vegetables
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
Dressing & Toppings
- 1/3 cup cotija cheese, crumbled
- 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
Instructions
- Rinse Quinoa: Rinse the quinoa under cold water thoroughly to remove any bitterness and residue, which prepares it for cooking.
- Cook Quinoa: Combine the rinsed quinoa and 2 cups of water in a pot. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is completely absorbed. Remove from heat and let it cool to room temperature.
- Prepare Corn: If using fresh corn, either grill or sauté it until lightly charred to impart smoky flavor. For frozen corn, thaw it first then lightly toast in a skillet to add texture. If canned corn is used, drain thoroughly and optionally toast for flavor.
- Prep Vegetables: Dice the red onion finely and chop the fresh cilantro, setting both aside to mix later.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lime juice, chili powder, paprika, salt, and pepper to create a tangy and mildly spicy dressing.
- Combine Salad Ingredients: In a large bowl, place the cooled quinoa, prepared corn, diced onion, and chopped cilantro. Pour the dressing over and mix everything gently but thoroughly until well combined.
- Add Cheese: Fold in the crumbled cotija cheese carefully to keep some texture and avoid overmixing the salad.
- Adjust Seasonings: Taste the salad and adjust the seasonings with more lime juice, salt, or chili powder if desired for balanced flavors.
- Serve: Serve the salad immediately for fresh texture or chill it for 30 minutes in the refrigerator before serving to meld the flavors.
Notes
- For a richer dressing, substitute Greek yogurt with mayonnaise.
- Fresh corn is preferred for the best flavor but using frozen or canned corn is a convenient alternative.
- Charring the corn adds a smoky depth that mimics authentic Mexican street corn.
- The salad can be served as a side dish or a light vegetarian main.
- Can be prepared ahead; flavors develop well after chilling.
- Adjust chili powder to your preferred spice level.
