Description
This Mexican Street Corn Quinoa Salad is a protein-packed, flavor-filled recipe combining the bold, creamy zest of elote with the wholesome heartiness of quinoa. It’s the perfect summer salad with roasted corn, lime, cotija, and chili, ideal for BBQs, potlucks, or meal prep. Gluten-free, vegetarian, and ready to steal the show!
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
Instructions
1. Rinse quinoa under cold water, then cook according to package instructions. Let it cool completely.
2. Roast the corn in a dry skillet or on the grill until slightly charred, then let it cool.
3. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, garlic, and salt.
4. In a large bowl, combine the cooled quinoa, roasted corn, red onion, cotija cheese, and cilantro.
5. Pour the dressing over the mixture and toss gently to coat everything evenly.
6. Chill for at least 15 minutes to let the flavors meld before serving. Garnish with extra cotija and lime wedges.
Notes
This salad can be made ahead and chilled—flavors improve overnight.
Feel free to add diced avocado or black beans for an extra twist.
Swap cotija with feta if unavailable—it works great too.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook / Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg