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Mexican Street Corn Quinoa Salad

Mexican Street Corn Quinoa Salad – Bright, Creamy & Bursting with Zesty Flavor!
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A refreshing and vibrant Mexican Street Corn Quinoa Salad that’s perfect for summer gatherings or as a healthy side dish.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/2 red onion, diced
  • 1/3 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice (from 1–2 limes)
  • 1/4 cup Greek yogurt (or mayo for a richer version)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Rinse the quinoa under cold water to remove bitterness.
  2. Combine quinoa and water in a pot, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed. Let it cool.
  3. If using fresh corn, grill or sauté until lightly charred. If using frozen, thaw and lightly toast in a skillet.
  4. Dice the red onion and chop the cilantro.
  5. In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, paprika, salt, and pepper to make the dressing.
  6. In a large bowl, combine cooled quinoa, corn, onion, cilantro, and dressing. Mix until well combined.
  7. Fold in the cotija cheese gently.
  8. Taste and adjust seasonings—add more lime, salt, or chili if needed.
  9. Serve immediately or chill for 30 minutes before serving.

Notes

  • Can substitute Greek yogurt with mayonnaise for a creamier dressing.
  • Adjust spice levels by varying the amount of chili powder.
  • Perfect for meal prep; it keeps well in the fridge for a few days.

Nutrition

Find it online: https://www.spiritsdrink.com/mexican-street-corn-quinoa-salad-recipe/