Vibrant Mexican Street Corn Quinoa Salad Recipe

Name: Rich Mexican Street Corn Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup quinoa; 2 cups water or vegetable broth; 2 ears of fresh corn (or 1 cup canned/frozen corn); 1 red bell pepper, diced; ½ red onion, finely chopped; ¼ cup fresh cilantro, chopped; Juice of 1 lime; 3 tablespoons tahini; Salt to taste; 1 teaspoon chili powder; ½ teaspoon cumin; 1 avocado, diced (to be added just before serving); ¼ cup crumbled cotija cheese (or feta)

Published: January 19, 2026

by Mira

Why You’ll Love This Recipe

This Rich Mexican Street Corn Quinoa Salad is a true crowd-pleaser for several reasons. First and foremost, it’s incredibly versatile. You can serve it warm or cold, making it an excellent choice for any season or occasion. Additionally, the balance of textures and flavors—from crunchy corn to creamy avocado—ensures that every bite is a delight.

Another reason to love this recipe is its health benefits. Quinoa is a fantastic source of plant-based protein and fiber, which helps keep you full and satisfied. Coupled with nutrient-rich vegetables like bell peppers and red onions, this salad is not only delicious but also packed with vitamins and minerals. Finally, it’s easy to prepare! With simple ingredients and straightforward instructions, you’ll have this flavorful dish ready in no time.

Key Ingredients

Rich Mexican Street Corn Quinoa Salad ingredients

This salad features a blend of key ingredients that work together to create an explosion of flavor and nutrition. Below is a list of what you’ll need to make this delightful dish:

Quinoa: A gluten-free grain high in protein and essential amino acids.
Corn: Fresh or grilled corn adds sweetness and crunch.
Red bell pepper: Provides color and crispness; rich in vitamins A and C.
Red onion: Adds sharpness; finely diced for a milder flavor.
Cilantro: Offers fresh herbal notes that brighten the dish.
Lime juice: Gives a zesty kick; balances the richness of other ingredients.
Avocado: Creamy texture; adds healthy fats for satiety.
Cotija cheese: Crumbled cheese that offers salty richness (can be substituted with feta).
Tahini: For creaminess in the dressing; made from ground sesame seeds.
Spices: Chili powder and cumin add depth and warmth to the salad.

Step-by-Step Instructions

Start by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid has absorbed. Remove from heat and let cool.
While the quinoa cooks, prepare your vegetables. Shuck 2 ears of corn if using fresh corn; alternatively, use canned or frozen corn (about 1 cup). If using fresh corn, grill it over medium-high heat until charred on all sides for about 10 minutes before cutting off the kernels.
Dice 1 red bell pepper and finely chop half of a red onion. In a large mixing bowl, combine these vegetables along with chopped cilantro (about ¼ cup) once the quinoa has cooled down.
Add the cooked quinoa to the vegetable mixture along with the grilled corn kernels. Gently mix everything until well combined.
In a small bowl, whisk together the juice of 1 lime, 3 tablespoons tahini, salt (to taste), chili powder (1 teaspoon), cumin (½ teaspoon), and any additional spices you prefer. Pour this dressing over the salad mixture and stir until evenly coated.
Scoop diced avocado into the salad just before serving to prevent browning. Top with crumbled cotija cheese for an extra layer of flavor!

Expert Tips

If you want to elevate your Rich Mexican Street Corn Quinoa Salad even further, here are some expert tips! Selecting ripe avocados is crucial; they should yield slightly when gently pressed but not feel mushy. If you’re short on time, consider using canned corn instead of grilling fresh—but grilling adds fantastic flavor! You can customize this recipe by adding black beans or cherry tomatoes for more variety in texture and taste. Lastly,dressing your salad right before serving will ensure everything stays crisp without becoming soggy!

Presentation Ideas

This Rich Mexican Street Corn Quinoa Salad is visually stunning on its own but can be made even more appealing with some creative presentation ideas. Serve it in individual bowls garnished with lime wedges and extra cilantro for an elegant touch at dinner parties. Alternatively, you can layer it in mason jars for meal prep—this not only looks great but also keeps ingredients fresh until you’re ready to enjoy them! Sprinkle additional cotija cheese on top just before serving for added flair!

FAQs

Can I make this salad ahead of time?

You can certainly prepare this salad ahead of time! It holds up well in the fridge for up to three days due to its sturdy ingredients like quinoa and corn. However, it’s best to add avocado right before serving to maintain freshness and prevent browning.

Is this salad vegan-friendly?

This Rich Mexican Street Corn Quinoa Salad can easily be made vegan by omitting cotija cheese or substituting it with vegan cheese options or nutritional yeast for added flavor without dairy products!

How do I store leftovers?

The best way to store leftovers is in an airtight container in the refrigerator where they will remain good for up to three days. Be mindful that some ingredients may lose their crunchiness over time but overall flavors will still meld beautifully!

What can I serve alongside this salad?

This colorful salad pairs excellently with grilled chicken or shrimp if you want added protein! For vegetarian options try serving alongside spicy black bean tacos or quesadillas filled with cheese and veggies!

I don’t like cilantro; what can I use instead?

If cilantro isn’t your favorite herb, consider substituting it with parsley or green onions—the freshness will still enhance your dish without overpowering other flavors!

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