Description
Bold, zesty, and packed with texture, this Mexican Street Corn Quinoa Salad is a fresh twist on a classic summer side dish. Inspired by elote, it brings together sweet corn, fluffy quinoa, creamy cotija, and a hint of spice in every bite. Perfect as a quick lunch, healthy side, or vegetarian dinner idea, this easy recipe is great for potlucks, meal prep, or a light weeknight meal. Whether you’re seeking quick salad recipes, healthy food ideas, or flavorful dinner inspiration, this dish fits all the boxes.
Ingredients
1 cup quinoa
2 cups water
2 cups corn kernels (fresh, canned, or frozen)
1/3 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1/3 cup cotija cheese, crumbled
3 tablespoons Greek yogurt or mayonnaise
1 lime, juiced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Instructions
1. Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. If using fresh corn, grill or sauté until slightly charred. If using canned or frozen, heat in a skillet until golden.
3. In a small bowl, whisk together Greek yogurt (or mayo), lime juice, chili powder, and smoked paprika to create the dressing.
4. In a large bowl, combine cooked quinoa, corn, red onion, cilantro, and cotija cheese. Add dressing and mix well.
5. Chill in the fridge for 15 minutes before serving. Garnish with extra cheese, cilantro, and a dusting of chili powder.
Notes
For deeper flavor, use grilled corn straight from the cob.
Swap cotija with feta if needed—it still delivers the tangy, creamy edge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg
Keywords: healthy salad, easy recipe, summer salad, street corn salad, quinoa salad