Mexican Street Corn and Quinoa Salad
Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 jalapeño, seeded and minced (optional)
For the Dressing:
2 tablespoons mayonnaise
2 tablespoons Greek yogurt or sour cream
Juice of 1 lime
1/2 teaspoon cumin
Salt, to taste
Directions:
In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.
Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool.
In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese.
In a small bowl, whisk together all dressing ingredients until smooth.
Pour dressing over the quinoa mixture and toss gently to combine.
Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 330 kcal | Servings: 4 servings
#quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl
This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.
Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 jalapeño, seeded and minced (optional)
For the Dressing:
2 tablespoons mayonnaise
2 tablespoons Greek yogurt or sour cream
Juice of 1 lime
1/2 teaspoon cumin
Salt, to taste
Directions:
In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.
Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool.
In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese.
In a small bowl, whisk together all dressing ingredients until smooth.
Pour dressing over the quinoa mixture and toss gently to combine.
Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 330 kcal | Servings: 4 servings
#quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl
This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.
Mexican Street Corn and Quinoa Salad
Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 jalapeño, seeded and minced (optional)
For the Dressing:
2 tablespoons mayonnaise
2 tablespoons Greek yogurt or sour cream
Juice of 1 lime
1/2 teaspoon cumin
Salt, to taste
Directions:
In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.
Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool.
In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese.
In a small bowl, whisk together all dressing ingredients until smooth.
Pour dressing over the quinoa mixture and toss gently to combine.
Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 330 kcal | Servings: 4 servings
#quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl
This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.
