Description

This vibrant and nourishing Mexican Street Corn Quinoa Salad combines fluffy quinoa, sweet corn, creamy avocado, and bold spices with a zesty lime dressing. It’s a colorful, nutrient-packed dish that’s perfect for picnics, potlucks, or a quick weeknight dinner — fresh, flavorful, and ready in under 40 minutes!

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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Instructions

Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine with water or broth. Bring to a boil, cover, and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.

Prepare the Corn: If using fresh corn, grill or boil until tender, 8–10 minutes, then cut kernels off the cob. For frozen corn, heat in a pan 5–7 minutes. For a smoky flavor, char the corn.

Mix the Salad: In a large bowl, combine quinoa, corn, bell pepper, avocado, red onion, and cilantro.

Make the Dressing: Whisk together lime juice, olive oil, honey (or agave), garlic powder, smoked paprika, chili powder, cumin, salt, and pepper.

Dress the Salad: Pour the dressing over the salad and toss gently. Adjust seasoning to taste. Add feta if using.

Serve: Serve immediately or chill for 30 minutes to let flavors develop. Even better the next day!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main course
Cuisine: Mexican-Inspired