Description
This Mexican Street Corn Quinoa Salad is everything you love about elote but in a healthy, hearty, and meal-preppable form. Charred corn, fluffy quinoa, zesty lime dressing, and cotija cheese come together in a way that’s creamy, smoky, and tangy with just the right amount of kick. Perfect for an easy dinner, a wholesome lunch, or a summer potluck dish that actually satisfies. Think of it as one of those healthy snacks or dinner ideas that actually delivers big on flavor.
Ingredients
1 cup quinoa
2 cups water
3 cups corn kernels (fresh or frozen)
1/3 cup mayonnaise
1/2 teaspoon chili powder
1 teaspoon lime zest
2 tablespoons lime juice
1/3 cup red onion, finely chopped
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water and cook it in 2 cups of water until fluffy, about 15 minutes. Let it cool completely.
2. Char the corn in a dry skillet over high heat for 5–8 minutes or grill until lightly blackened. Set aside to cool.
3. Whisk together mayonnaise, lime juice, lime zest, chili powder, salt, and pepper to make the dressing.
4. In a large bowl, combine quinoa, corn, red onion, cotija, and cilantro. Pour in the dressing and toss until everything is evenly coated.
5. Serve immediately or chill for 30 minutes to deepen the flavor. Store leftovers in the fridge for up to 4 days.
Notes
Rinse quinoa well to remove bitterness before cooking.
Let quinoa and corn cool before mixing to keep herbs and cheese fresh.
You can sub cotija with feta if unavailable for a similar salty creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: quinoa salad, Mexican street corn, elote salad, healthy lunch, potluck salad, gluten-free salad, easy dinner