Name: Mexican Street Corn Quinoa Salad
Prep time: PT-488154H29M59S
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: For the Salad:; 1 cup quinoa (any variety; red or black adds color); 2 cups water or vegetable broth; 2 cups corn kernels (fresh, grilled, or frozen); 1 red bell pepper, diced; 1 avocado, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; Juice of 2 limes; 1 teaspoon chili powder; ½ teaspoon cumin; Salt and pepper, to taste; For the Dressing:; 3 tablespoons olive oil; 1 tablespoon honey or agave syrup; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; Optional Toppings:; Crumbled feta cheese or dairy-free alternative

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This Mexican Street Corn Quinoa Salad is my go-to for a bright, refreshing, and nutritious meal that doesn’t take much time to pull together. With grilled corn, quinoa, creamy avocado, and a smoky lime dressing, it’s bursting with bold flavors and fresh ingredients. It’s ideal for lunch, meal prep, or as a vibrant side dish for summer gatherings.

Mexican Street Corn Quinoa Salad

Why You’ll Love This Recipe

I love how this salad combines texture, flavor, and wholesome ingredients in one bowl. The quinoa adds protein and fiber, while the corn and bell peppers give it sweetness and crunch. The smoky spices and lime-based dressing give every bite a zesty, street corn-inspired twist. It’s gluten-free, easy to make vegan, and perfect warm or chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

1 cup quinoa (any variety)
2 cups water or vegetable broth
2 cups corn kernels (fresh, grilled, or frozen)
1 red bell pepper, diced
1 avocado, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 2 limes
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper, to taste

For the Dressing

3 tablespoons olive oil
1 tablespoon honey or agave syrup (for vegan option)
1 teaspoon garlic powder
½ teaspoon smoked paprika

Optional

Crumbled feta cheese or a dairy-free alternative

Directions

Step 1: Cook the Quinoa

I rinse the quinoa under cold water to remove bitterness.
I combine the quinoa and broth (or water) in a saucepan, bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed.
I fluff it with a fork and set it aside to cool slightly.

Step 2: Prepare the Corn
4. If I’m using fresh corn, I grill or boil it for about 8–10 minutes, then cut the kernels off.
5. If using frozen corn, I heat it in a dry pan until warm and lightly charred for extra flavor (about 5–7 minutes).

Step 3: Mix the Salad
6. In a large bowl, I combine the cooked quinoa, corn, bell pepper, avocado, red onion, and cilantro.
7. In a separate bowl, I whisk together the lime juice, olive oil, honey (or agave), chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

Step 4: Dress the Salad
8. I pour the dressing over the salad and toss everything together gently.
9. I adjust the seasoning to taste and sprinkle feta or a dairy-free alternative if desired.

Step 5: Serve and Enjoy
10. I serve the salad immediately, or chill it for 30 minutes to let the flavors meld.
11. It’s even better the next day, making it perfect for meal prep!

Servings and timing

This recipe serves 8–12 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The salad holds up well and is delicious served cold. I don’t recommend freezing due to the avocado and fresh herbs.

FAQs

Can I use a different grain instead of quinoa?

Yes, I sometimes use brown rice, couscous, or bulgur for variety, though quinoa adds great texture and nutrition.

What’s the best way to char the corn?

I toss fresh or frozen corn in a dry, hot skillet for a few minutes until it browns slightly. It brings out a smoky flavor without grilling.

Can I make this salad ahead of time?

Absolutely. I prepare the components and mix them just before serving. I usually wait to add the avocado until the end to keep it fresh.

Is this salad vegan?

Yes, if I use agave instead of honey and skip the feta or use a vegan cheese alternative, it’s completely plant-based.

How spicy is it?

It’s mildly spiced. If I want more heat, I add jalapeños or cayenne pepper. If I want it milder, I reduce or omit the chili powder.

Can I make this oil-free?

Yes, I omit the olive oil and add a splash of water or extra lime juice to keep the dressing light.

What can I use instead of lime juice?

Lemon juice works well in a pinch, though lime gives the most authentic flavor.

How do I keep the avocado from browning?

I add it just before serving and toss it with lime juice. The acid helps slow down browning.

What protein can I add to make it a full meal?

Grilled tofu, tempeh, or even chickpeas work well for added protein and texture.

Can I serve this warm?

Yes, it’s delicious slightly warm or at room temperature, though I often chill it for a more refreshing flavor.

Conclusion

This Mexican Street Corn Quinoa Salad is one of those recipes I keep in rotation all year long. It’s colorful, filling, and incredibly versatile. Whether I’m hosting a party, meal prepping for the week, or just craving something fresh and flavorful, this salad always hits the mark.