Mexican Street Corn Quinoa Salad
A vibrant and flavorful salad that combines quinoa, sweet corn, and fresh vegetables with a zesty dressing, inspired by traditional Mexican street food.
Ingredients
Base Ingredients
- 1 cup quinoa Rinsed before cooking
- 2 cups water
- 2 cups corn Fresh or canned
Vegetables
- 1 red bell pepper, diced
- 0.5 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 0.5 cup cilantro, chopped
- 1 avocado, diced Add just before serving
Dressing
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Cotija cheese (optional, for topping) Sprinkle over the salad if desired
Instructions
Preparation
- Rinse the quinoa under cold water in a fine mesh sieve to remove bitterness.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
- In a large skillet over medium heat, add the corn. Cook until it starts to char slightly, about 5 to 7 minutes, stirring occasionally.
Mixing
- In a large mixing bowl, combine the cooked quinoa, charred corn, red bell pepper, red onion, cherry tomatoes, 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.
- Gently fold in the diced avocado just before serving.
- If desired, sprinkle cotija cheese over the top for extra flavor.
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Notes
This salad can be served warm or chilled. For serving, consider providing additional lime wedges and tortilla chips on the side. Let the salad sit for a few minutes after mixing to allow flavors to meld.