Mexican Street Corn Quinoa Salad

Why Make This Recipe

Mexican Street Corn Quinoa Salad is a colorful and vibrant dish that brings the delicious flavors of Mexican street food right to your table. This healthy salad is packed with nutrients, making it perfect for lunch or a side dish at dinner. It’s not only tasty but also quick to prepare, making it an excellent choice for busy weeknights.

How to Make Mexican Street Corn Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• Juice of 2 limes
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions:

1. Rinse quinoa under cold water and drain. In a pot, combine quinoa and water or vegetable broth; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.
2. Meanwhile, if using fresh corn, grill or boil until cooked. Cool and cut kernels off the cob. If using frozen or canned corn, simply drain and rinse.
3. In a large bowl, combine the cooked quinoa, corn, bell pepper, red onion, cilantro, and avocado.
4. In a small bowl, whisk together lime juice, chili powder, salt, and pepper. Pour over the salad and toss gently to combine.
5. Serve immediately or chill in the fridge for 30 minutes to let flavors meld.

How to Serve Mexican Street Corn Quinoa Salad

You can serve this salad cold or at room temperature. It pairs well with grilled meats, tacos, or as a light meal on its own. For added flavor, you can garnish the salad with extra cilantro or lime wedges.

How to Store Mexican Street Corn Quinoa Salad

To keep leftovers fresh, store the salad in an airtight container in the fridge. It should be good for 3 to 5 days. If you plan to store it, you might want to keep the avocado separate to prevent browning.

Tips to Make Mexican Street Corn Quinoa Salad

• For added texture and flavor, consider adding a sprinkle of cotija cheese on top before serving.
• You can adjust the spice level by adding more or less chili powder according to your taste.
• For extra crunch, try adding crushed tortilla chips right before serving.

Variation

You can customize this salad with various ingredients. Feel free to switch the corn for black beans or add other vegetables like cucumber or zucchini. If you want a protein boost, you can also add grilled chicken or shrimp.

FAQs

1. Can I make this salad ahead of time?
Yes, you can make the salad up to a day ahead. Just keep the avocado separate until you’re ready to serve.

2. Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities.

3. Can I use different types of beans in this salad?
Absolutely! You can replace the corn with black beans or chickpeas for a different taste and added protein.

Mexican Street Corn Quinoa Salad

A vibrant and nutritious salad that brings the flavors of Mexican street food to your table. Perfect for lunch or as a side dish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Salad Base

• 1 cup quinoa Rinsed under cold water
• 2 cups water or vegetable broth For cooking quinoa
• 1 cup corn Can be fresh, frozen, or canned
• 1 medium red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 medium avocado, diced

Dressing

• 2 medium juices of limes
• 1 teaspoon chili powder Adjust to taste
• to taste Salt and pepper

Method

 

Cooking Quinoa

1. Rinse quinoa under cold water and drain.
2. In a pot, combine quinoa and water or vegetable broth; bring to a boil.
3. Reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.

Prepare Corn

1. If using fresh corn, grill or boil until cooked, cool and cut kernels off the cob.
2. If using frozen or canned corn, simply drain and rinse.

Combine Ingredients

1. In a large bowl, combine the cooked quinoa, corn, bell pepper, red onion, cilantro, and avocado.
2. In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
3. Pour over the salad and toss gently to combine.

Serve

1. Serve immediately or chill in the fridge for 30 minutes to let flavors meld.

Notes

For added texture and flavor, consider adding a sprinkle of cotija cheese on top before serving. You can adjust the spice level by adding more or less chili powder according to your taste. For extra crunch, try adding crushed tortilla chips right before serving. Store leftovers in an airtight container in the fridge for 3 to 5 days.