Description
This Mexican Street Corn Quinoa Salad is both a feast for the eyes and the palate.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 2 cups water
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 red onion, diced
- 1/3 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (from 1–2 limes)
- 1/4 cup Greek yogurt (or mayo for a richer version)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and run it under cold water for a few minutes, using your hand to agitate the grains and ensure a thorough rinse.
- Cook the Quinoa: In a medium-sized pot, combine your rinsed quinoa with 2 cups of water. Bring the mixture to a vigorous boil, reduce the heat to low, cover, and allow it to simmer for approximately 15 minutes. Fluff the quinoa with a fork and let it cool.
- Prepare the Corn: Grill fresh corn until lightly charred or sauté frozen corn lightly in a pan.
- Chop the Vegetables: Dice your red onion and chop the fresh cilantro.
- Make the Dressing: Whisk together the Greek yogurt, lime juice, chili powder, paprika, salt, and pepper in a small bowl.
- Combine All Ingredients: In a large mixing bowl, combine the cooled quinoa, prepared corn, diced onion, chopped cilantro, and dressing. Toss everything together gently.
- Add the Cheese: Gently fold in the crumbled cotija cheese.
- Taste and Adjust Seasonings: Taste your salad and adjust seasonings as necessary.
- Serve or Chill: Serve immediately or chill in the fridge for about 30 minutes before serving.
Notes
Make ahead of time! It keeps well in the fridge for up to 3 days for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 150 mg
- Protein: 10 g