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
Scale
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.
