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

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, 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