Mexican Street Corn Quinoa Salad
A vibrant and healthy salad that combines protein-packed quinoa with sweet corn, fresh herbs, and a zesty dressing, capturing the flavors of traditional Mexican street corn.
Ingredients
Grains
- 1 cup quinoa Rinse under cold water
- 2 cups water For cooking the quinoa
Vegetables
- 2 cups corn (fresh or frozen) Cook until slightly charred
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeded and diced Adjust for spice level
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped For garnish
- 1 medium avocado, diced Add last to avoid mashing
Dressing
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
Cheese
- 1/2 cup crumbled cotija cheese (or feta cheese) For creaminess
Instructions
Preparation
- Rinse the quinoa under cold water to remove its natural bitterness.
- In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- While the quinoa cooks, heat a skillet over medium heat. Add the corn and cook until slightly charred, about 5-7 minutes. Stir occasionally to prevent burning.
- In a large bowl, combine the cooked quinoa, charred corn, red bell pepper, jalapeño, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Finally, add the diced avocado and crumbled cotija cheese. Toss gently to avoid mashing the avocado.
- Taste and adjust seasonings as needed. Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
For best results, use fresh corn when in season. Allow the salad to rest before serving for enhanced flavor. Store in an airtight container for 3-5 days.