Description
This vibrant Mexican Street Corn Quinoa Salad is a delightful fusion of smoky, tangy, and fresh flavors, combining charred corn, fluffy quinoa, and zesty lime dressing. Perfect as a light lunch or a flavorful side dish, it brings a nutritious twist to the classic street corn with the addition of protein-packed quinoa and crumbly cotija cheese.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa
- 2 cups water
Corn and Vegetables
- 2 cups corn (fresh, canned, or frozen)
- 0.5 cup red onion, thinly sliced
- 0.5 cup cilantro, chopped
Dressing
- 0.25 cup lime juice (about 2 limes)
- 2 tablespoons olive oil (for dressing)
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Additional
- 1 tablespoon olive oil (for sautéing corn)
- 0.5 cup cotija cheese, crumbled
Instructions
- Rinse the Quinoa: Thoroughly rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness and impurities, ensuring a clean and fresh base for your salad.
- Cook the Quinoa: In a medium pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 15 minutes or until all the water is absorbed. Remove from heat and fluff the quinoa with a fork. Allow it to cool completely.
- Char the Corn: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the corn and sauté for 5 to 7 minutes, stirring occasionally, until the corn kernels develop a light char and rich smoky flavor. Remove from heat and let the corn cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, charred corn, thinly sliced red onion, and chopped cilantro. Gently toss to mix the ingredients evenly.
- Prepare and Add Dressing: In a small bowl, whisk together lime juice, 2 tablespoons olive oil, chili powder, salt, and black pepper until well blended. Pour this dressing over the quinoa mixture and toss thoroughly to coat all the ingredients with the zesty dressing.
- Add Cheese and Serve: Sprinkle the crumbled cotija cheese evenly over the salad. Serve the salad at room temperature or chilled, depending on your preference, for a refreshing and tasty dish.
Notes
- You can use fresh, canned, or frozen corn depending on availability. If using canned corn, drain and pat dry before sautéing.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños to the dressing.
- This salad can be prepared a few hours in advance and stored refrigerated; just add the cheese before serving to keep it fresh.
- For a vegan version, substitute cotija cheese with crumbled tofu or a vegan cheese alternative.
- Serve as a side dish with grilled meats or as a light vegetarian main course.
