Name: Mexican Street Corn Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup quinoa (uncooked); 2 cups corn (fresh, frozen, or canned); 1/2 cup cotija cheese (crumbled); 2 tablespoons mayonnaise; 2 tablespoons Greek yogurt; 2 tablespoons lime juice (freshly squeezed); 1 teaspoon chili powder; 1/4 cup cilantro (chopped); 1/4 cup red onion (finely diced); 1 clove garlic (minced); 1/2 teaspoon salt

If your summer meals are craving a burst of color, smoky flavor, and vibrant freshness, look no further than this Mexican Street Corn Quinoa Salad. Inspired by the beloved street food elote, this salad turns the classic into a hearty, protein-packed dish that feels like a full meal. It has all the boldness you expect—creamy, tangy, slightly spicy—balanced by the nuttiness of fluffy quinoa.

This is the kind of dish that wins over both health-conscious eaters and those who just want something delicious and satisfying. Whether you’re meal-prepping, planning a picnic, or looking for a vibrant side to go with grilled meats, this salad will fit right in and likely steal the spotlight.

Why You’ll Love This Mexican Street Corn Quinoa Salad

This salad combines everything we love about elote with the wholesome heartiness of quinoa. The roasted corn brings smoky-sweet flavor, the cotija cheese adds a salty punch, and a lime-chili dressing ties it all together. It’s naturally gluten-free, great for vegetarians, and holds up well in the fridge. The mix of texture is unbeatable too: creamy, chewy, crisp, and fresh in every bite.

Can I Use Frozen Corn for This Salad?

Absolutely. While fresh corn on the cob brings amazing char and sweetness, frozen corn is a handy shortcut that still delivers great flavor. Just be sure to thaw it completely and pan-roast it in a dry skillet to get some caramelization. Canned corn can also work in a pinch, but drain it thoroughly and give it a quick toast in the pan.

Ingredients for the Mexican Street Corn Quinoa Salad

This salad uses simple ingredients but builds big flavor. Every ingredient has a role in making this dish craveable and satisfying.

Quinoa: This is the hearty base of the salad and adds protein and a slightly nutty flavor. Cook it until fluffy and let it cool.
Corn: You can’t have street corn salad without roasted corn. Charred corn gives a smoky sweetness that’s key to the whole flavor profile.
Cotija cheese: A crumbly, salty Mexican cheese that adds richness. You could substitute with feta if needed.
Mayonnaise: A creamy element that makes the dressing smooth and rich, echoing traditional elote.
Greek yogurt: Balances the mayo with tang and makes the dressing lighter.
Fresh lime juice: Adds acidity and brightness.
Chili powder: Gives a smoky heat. You can add more or less depending on your spice preference.
Cilantro: Fresh and herbaceous, this ties the salad to its Mexican inspiration.
Red onion: Adds bite and a pop of color.
Garlic: Just a clove for punchy, aromatic depth.
Salt: Enhances all the other flavors.

How To Make the Mexican Street Corn Quinoa Salad

Step 1: Cook the Quinoa

Rinse the quinoa under cold water to remove bitterness. Cook according to package directions (usually 2:1 water to quinoa ratio). Once cooked, let it cool to room temperature or chill it in the fridge.

Step 2: Roast the Corn

If using fresh corn, grill or pan-roast it until nicely charred. For frozen corn, dry it well and sear it in a hot skillet until browned. Set aside to cool.

Step 3: Mix the Dressing

In a bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, minced garlic, and salt. Taste and adjust the spice or lime if needed.

Step 4: Combine the Salad

In a large bowl, toss the quinoa, roasted corn, chopped red onion, cotija cheese, and cilantro. Pour over the dressing and mix gently to coat everything evenly.

Step 5: Chill and Serve

Let the salad chill for at least 15 minutes before serving so the flavors meld. Garnish with extra cheese and a squeeze of lime.

How to Serve and Store This Quinoa Salad

This salad is perfect served chilled or at room temperature. It makes an excellent lunch on its own, or a colorful side dish for BBQs, potlucks, or taco nights. The recipe feeds about 4 to 6 people generously, depending on if it’s a side or main.

For storage, keep it in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making leftovers even better. If you’re making it ahead for a party, you can mix all the dry ingredients and toss with the dressing right before serving.

What to Serve With Mexican Street Corn Quinoa Salad?

Grilled Chicken Tacos

The smoky lime flavor pairs beautifully with tacos, especially ones filled with grilled chicken or steak.

Crispy Jalapeno Popper Egg Rolls

Bring the heat and crunch to your table with these crowd-pleasing egg rolls. A great contrast to the creamy salad.

Creamy Lemon Butter Salmon

This salad’s brightness complements rich salmon. Together they create a balanced and colorful plate.

Easy Homemade Naan Bread

Serve the salad as a dip alongside warm, soft naan for a unique and delicious starter.

Chipotle Steak

For those who love bold flavors, pairing it with chipotle-marinated steak turns this into a true feast.

No Peek Chicken Casserole

Balance out the richness of this comfort dish with a zesty quinoa salad on the side.

Roasted Asparagus

A fresh and healthy side to keep things green and seasonal.

Want More Salad Ideas with a Twist?

If this quinoa salad hit the spot, don’t miss out on other creative and crave-worthy salads:

Classic Caprese Salad Recipe for simple summer freshness.
Creamy Tomato Spinach Pasta if you’re in the mood for creamy and hearty.
Buffalo Chicken Cottage Cheese Bowl for high-protein, bold flavor.
Roasted Zucchini and Squash for more veggie-packed options.
Herby Chicken Meatball Bowl to turn your salad into a full meal.

Save This Recipe For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it anytime.

And let me know in the comments how you made it your own! Did you add avocado or spice it up with extra jalapeno? Maybe swapped the quinoa for couscous?

I love seeing your creative takes. Questions welcome too—let’s help each other enjoy delicious meals that feel good.

Explore even more healthy and vibrant dishes on Janet Dishes on Pinterest and keep your recipe board inspiring and fresh!

Conclusion

Mexican Street Corn Quinoa Salad is more than just a summer dish—it’s a celebration of texture, flavor, and vibrant color. It brings the charm of street food to your kitchen with a wholesome twist. Packed with protein, creamy and zesty goodness, this is one salad that never gets boring. Whether you’re entertaining or just feeding yourself well, this one belongs on your regular rotation.