Mexican Street Corn Quinoa Salad Recipe
If you’re craving a vibrant, fresh, and utterly satisfying dish, this Mexican Street Corn Quinoa Salad is an absolute must-try. It beautifully balances the smoky sweetness of corn with the nutty texture of quinoa, zesty lime, and a touch of spice that wakes up every bite. This Mexican Street Corn Quinoa Salad is a bright celebration of flavors and colors that feels like summer on a plate, perfect for a quick lunch, a picnic, or a potluck favorite you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building layers of flavor and texture, from the bright and creamy avocado to the smoky spices that add depth. Nothing complicated here—just fresh, simple elements that come together beautifully.
- 1 cup quinoa: The perfect base that’s both hearty and gluten-free, quinoa adds a lovely bite and protein.
- 2 cups water or vegetable broth: Cooking quinoa in broth boosts its flavor without any extra effort.
- 2 cups corn kernels: Fresh, grilled, or even frozen corn brings sweetness and crunch; grilled adds a smoky touch.
- 1 red bell pepper, diced: Adds vibrant color and a mild crunch to the mix.
- 1 avocado, diced: Creamy and rich, avocado balances the brightness with a silky texture.
- 1/4 cup red onion, finely chopped: Offers a sharp but not overpowering bite, rounding out the flavor profile.
- 1/4 cup fresh cilantro, chopped: Brings a fresh, herbal note that ties the dish together.
- Juice of 2 limes: Injects zesty acidity that lifts every ingredient.
- 1 teaspoon chili powder: Adds mild heat and a smoky kick.
- 1/2 teaspoon cumin: Earthy and warm, cumin deepens the spice profile.
- Salt and pepper, to taste: Essential to enhance all the flavors without overwhelming them.
- 3 tablespoons olive oil: Perfect for the dressing, giving it a smooth, rich finish.
- 1 tablespoon honey or agave syrup: Balances the acidity with a touch of sweetness, use agave for a vegan option.
- 1 teaspoon garlic powder: Adds savory depth to the dressing.
- 1/2 teaspoon smoked paprika: A subtle smoky note that complements the corn beautifully.
- Optional: Crumbled feta cheese or a dairy-free alternative: Toss it in for a salty, creamy boost if you like.
How to Make Mexican Street Corn Quinoa Salad
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water to remove its natural bitterness. Then, combine it with the water or vegetable broth in a pot, bring it to a boil, reduce the heat, and simmer gently until the quinoa is tender and fluffy, about 15 minutes. Once cooked, fluff it with a fork and let it cool slightly — this step is crucial to keep the salad light and fresh.
Step 2: Prepare the Corn and Vegetables
If you’re using fresh corn, grilling it slightly adds that authentic Mexican street corn flavor, but you can also use fresh or frozen corn kernels. Dice the bell pepper, avocado, and red onion finely to ensure every bite is full of contrasting textures and bursts of flavor. Don’t forget to chop your fresh cilantro—it really brightens the salad.
Step 3: Make the Dressing
Whisk together olive oil, honey or agave syrup, garlic powder, smoked paprika, chili powder, cumin, lime juice, salt, and pepper until smooth and well combined. This dressing has the perfect balance of smoky, sweet, tangy, and spicy that makes the Mexican Street Corn Quinoa Salad so irresistible.
Step 4: Combine Everything
In a large bowl, toss the cooked quinoa, corn, diced vegetables, and chopped cilantro. Pour the dressing over the salad and mix gently but thoroughly, making sure every grain of quinoa is kissed with flavor. If you’re using feta or a dairy-free substitute, sprinkle it in last for a creamy, salty pop.
How to Serve Mexican Street Corn Quinoa Salad
Garnishes
For an extra special touch, garnish with a few whole cilantro leaves, a lime wedge on the side, or a sprinkle of chili powder or smoked paprika. Adding some toasted pumpkin seeds or cotija cheese can also elevate the texture and flavor, making each bite a little celebration.
Side Dishes
This salad stands out beautifully alongside grilled meats or fish and is equally delightful as part of a vegetarian spread. Pair it with warm tortillas, black bean dip, or a fresh salsa for an easy, colorful Mexican-inspired meal.
Creative Ways to Present
For parties or casual gatherings, serve the Mexican Street Corn Quinoa Salad in individual mason jars or layered in clear bowls for a stunning visual effect. You can also stuff grilled peppers or lettuce cups with the salad for handheld, bite-sized fun that’s perfect for picnics or lunchboxes.
Make Ahead and Storage
Storing Leftovers
This Mexican Street Corn Quinoa Salad stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness and prevent the avocado from browning too quickly—adding extra lime juice helps with that.
Freezing
While quinoa freezes well, the fresh vegetables and avocado in this salad do not. For best results, make the quinoa base and dressing ahead, freeze them, and combine all the fresh ingredients when you’re ready to serve.
Reheating
This salad is best enjoyed cold or at room temperature to preserve its fresh, zesty character. If you need to warm it slightly, do so gently in the microwave, but avoid heating it too much or the avocado and dressing can lose their bright flavors and creamy texture.
FAQs
Can I use canned corn in this Mexican Street Corn Quinoa Salad?
Absolutely! While fresh or grilled corn adds the best flavor, canned corn works fine when drained and rinsed well. It’s a great convenience option that still brings sweetness and texture.
How do I keep the avocado from browning in the salad?
To slow browning, toss diced avocado with a little extra lime juice before mixing it into the salad, and always store leftovers in an airtight container.
Is this salad gluten-free?
Yes! Quinoa is naturally gluten-free, making this Mexican Street Corn Quinoa Salad safe and delicious for anyone avoiding gluten.
Can I make this salad vegan?
Definitely. Simply swap the honey for agave syrup and skip the feta cheese or use a dairy-free alternative to keep everything plant-based.
What other grains can I substitute for quinoa?
You can try bulgur, couscous, or farro for different textures, but quinoa’s nutty flavor and protein content make it especially perfect for this salad.
Final Thoughts
Once you try this Mexican Street Corn Quinoa Salad, it quickly becomes a go-to for any occasion that calls for fresh, lively flavors and a nutrient-packed boost. Its ease of preparation and spectacular taste will have you coming back for seconds, and it’s a dish you’ll be excited to share with friends and family. Give it a whirl, and bring a little Mexican street food magic to your table!
Print
Mexican Street Corn Quinoa Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Quinoa Salad is a vibrant, healthy, and delicious dish that combines fluffy quinoa with sweet corn, crisp bell peppers, creamy avocado, and a zesty, smoky dressing. Inspired by classic Mexican street corn flavors, this salad is perfect as a light lunch or a colorful side dish for any gathering.
Ingredients
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, grilled, or frozen)
- 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
- Cook the Quinoa: Rinse the quinoa under cold water, then combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork. Let it cool to room temperature.
- Prepare the Corn: If using fresh corn, grill or sauté the kernels until slightly charred for that smoky flavor. If frozen, thaw and drain any excess moisture. Set aside.
- Mix the Salad Ingredients: In a large bowl, combine the cooled quinoa, corn kernels, diced red bell pepper, diced avocado, chopped red onion, and cilantro.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, honey or agave syrup, garlic powder, smoked paprika, lime juice, chili powder, cumin, salt, and pepper until well combined.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Add Final Touches: Adjust seasoning with salt and pepper as needed. If desired, sprinkle crumbled feta cheese or a vegan dairy-free alternative over the top.
- Serve: Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy as a refreshing side or a light main dish.
Notes
- This dish can be made vegan by using agave syrup instead of honey and opting out of or replacing feta with a vegan cheese.
- Red or black quinoa adds a nice color contrast but white quinoa works equally well.
- Grilling the corn adds a smoky flavor reminiscent of authentic Mexican street corn.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Add diced jalapeño for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Grilling, Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Mexican street corn salad, quinoa salad, healthy quinoa recipes, vegetarian Mexican salad, easy quinoa salad, summer salad, grilled corn salad
