If you’re craving a fresh, vibrant dish that bursts with flavor and packs a healthy punch, this Mexican Street Corn Quinoa Salad Recipe is exactly what you need. Combining the smoky sweetness of charred corn with the nutty texture of quinoa, plus juicy tomatoes and creamy avocado, it’s a celebration of colors and tastes that’s both satisfying and nutritious. Whether you’re after a light lunch, a side for your barbecue, or a dish to impress guests, this salad delivers freshness in every bite and comes together quickly without any fuss.
Ingredients You’ll Need
The magic of this salad lies in how a handful of simple, wholesome ingredients come together to create such a lively mix of flavors and textures. Each component plays a crucial role, from the vibrant vegetables adding crunch and brightness to the creamy feta and zesty lime juice that lift the dish with tang and richness.
- 1 cup quinoa: The perfect protein-packed base that’s fluffy with a subtle nutty flavor.
- 2 cups water: Used to cook the quinoa to tender perfection.
- 1 cup corn (fresh or frozen): Gives a sweet, juicy pop and gets deliciously smoky when charred.
- 1/2 cup cherry tomatoes, halved: Adds bright, juicy bursts that balance the smoky notes.
- 1/4 cup red onion, diced: Offers a sharp crunch and a bit of bite to keep things interesting.
- 1/4 cup cilantro, chopped: Brings fresh, herbaceous fragrance that makes the salad unmistakably Mexican-inspired.
- 1 avocado, diced: Creamy texture that smoothes out every forkful with buttery richness.
- 1 lime, juiced: Injects a citrusy zing that brightens and ties all flavors together.
- 1/4 cup feta cheese, crumbled: Adds a tangy, salty punch that beautifully contrasts the sweet corn.
- Salt and pepper to taste: Simple seasonings that enhance all the natural flavors.
How to Make Mexican Street Corn Quinoa Salad Recipe
Step 1: Rinse and Cook Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness. Then, combine it with water in a pot, bring to a boil, reduce to a simmer, and cook until all the water is absorbed and the quinoa is tender—about 15 minutes. This creates the fluffy, protein-rich foundation of your salad.
Step 2: Char the Corn
While the quinoa is cooking, heat a skillet over medium heat and cook the corn until it’s slightly charred and caramelized. This step is key because it brings out that irresistible smoky sweetness, mimicking the beloved flavor of Mexican street corn.
Step 3: Combine the Fresh Ingredients
Once the quinoa has cooled a bit, toss it in a large bowl with the charred corn, halved cherry tomatoes, diced red onion, chopped cilantro, and creamy avocado. Each bite will deliver a mix of soft, crunchy, fresh, and tender textures.
Step 4: Dress and Toss
Drizzle the salad with the juice of one lime, then gently toss everything together. The lime juice not only brightens the entire dish but also helps balance the richness of the avocado and feta, creating harmony among the ingredients.
Step 5: Finish with Feta and Season
Sprinkle the crumbled feta cheese over the top and season with salt and pepper to taste. The feta brings that perfect salty tang that complements the sweetness of the corn and the earthiness of the quinoa.
Step 6: Serve
You can enjoy this salad chilled or at room temperature. It’s versatile, refreshing, and perfect for any occasion.
How to Serve Mexican Street Corn Quinoa Salad Recipe
Garnishes
Add a little extra love by garnishing with additional cilantro leaves or a sprinkle of smoked paprika for a subtle smoky kick. A few thin slices of fresh jalapeño can bring in heat if you like a bit of spice, turning this salad into a vibrant showstopper.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish tacos, or even as a hearty side alongside your favorite Mexican dishes like enchiladas or fajitas. Its fresh flavors and varied textures make it a perfect balance to rich, bold mains.
Creative Ways to Present
For a party, serve the Mexican Street Corn Quinoa Salad Recipe in individual clear cups or mason jars for a colorful, portable treat. Alternatively, stuff it into roasted bell peppers for a stunning presentation that doubles as a meal.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that avocado may brown slightly, so add fresh avocado if you prefer the best color and texture before serving again.
Freezing
This salad is best enjoyed fresh and does not freeze well because the texture of the avocado and tomatoes will suffer. For make-ahead convenience, freeze the cooked quinoa separately and combine all fresh ingredients right before serving.
Reheating
If you want to warm the salad, heat the quinoa and corn gently in the microwave or on the stovetop before mixing with the fresh ingredients and dressing. Avoid reheating the full salad to maintain freshness and texture.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa adds great protein and texture, you can swap in couscous, bulgur, or even brown rice depending on your preference. Just adjust cooking times accordingly.
Is this salad vegan-friendly?
You can easily make this vegan by omitting the feta cheese or substituting it with a plant-based cheese or nutritional yeast for a similar tangy flavor.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works in a pinch. Just be sure to drain it well and consider giving it a quick sauté in a hot pan to develop some char and flavor.
How do I keep the avocado from browning?
To slow browning, toss the avocado with a little lime juice before adding it to the salad, and try to enjoy the salad within a day or two for best freshness.
Is this a good dish for meal prep?
Definitely! The quinoa and charred corn can be prepped in advance. Store components separately and combine right before eating for maximum freshness and flavor.
Final Thoughts
You really can’t go wrong with the Mexican Street Corn Quinoa Salad Recipe. It’s bright, nutritious, and downright delicious—everything you want in a dish to lift your meal routine. Give it a try and watch it quickly become one of your favorite go-to salads for any day of the week.
Print
Mexican Street Corn Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Street Corn Quinoa Salad offers a vibrant and healthy twist on traditional street corn by combining smoky charred corn with protein-packed quinoa, fresh vegetables, creamy avocado, and tangy feta cheese, all brought together with a zesty lime dressing. This refreshing salad is perfect as a light meal or a flavorful side dish, ready in just 30 minutes.
Ingredients
Quinoa Base
- 1 cup quinoa
- 2 cups water
Vegetables and Herbs
- 1 cup corn (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
Dressing and Toppings
- 1 lime, juiced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural coating that can cause bitterness, ensuring a clean and light base for the salad.
- Cook Quinoa: In a pot, combine the rinsed quinoa and water, bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed and quinoa is tender.
- Char Corn: Heat a skillet over medium heat and cook the corn until it develops a slight char, enhancing its natural sweetness and adding a smoky flavor to the salad.
- Mix Salad Ingredients: In a large bowl, combine the cooked quinoa, charred corn, cherry tomatoes, diced red onion, chopped cilantro, and diced avocado, gently folding to blend all the flavors.
- Add Lime Dressing: Drizzle the freshly squeezed lime juice over the salad and toss gently to evenly distribute the citrusy dressing.
- Finish with Feta and Seasoning: Sprinkle the crumbled feta cheese on top, then season the salad with salt and pepper to taste, balancing the flavors perfectly.
- Serve: Serve the salad chilled or at room temperature as a refreshing and nutritious meal or side dish.
Notes
- For extra spice, add a pinch of chili powder or some diced jalapeño to the salad.
- Use fresh corn when in season for the best flavor, but frozen corn works well too.
- To make it vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To save time, quinoa can be cooked ahead and chilled before mixing with other ingredients.
