As the warm breeze carries the tantalizing aroma of spices and grilled corn through the air, you know it’s time for a culinary fiesta. Imagine taking a bite of Mexican street corn quinoa salad, where juicy corn kernels dance in harmony with zesty lime, creamy avocado, and fresh cilantro. zesty Mexican macaroni salad This dish not only ignites your taste buds but also brings a burst of color to your plate, making it perfect for any gathering.
I first encountered this delightful salad at a summer barbecue hosted by my neighbor, and I was instantly hooked. The vibrant flavors of this Mexican street corn quinoa salad made it the star of the show. Southwest chicken egg rolls It’s perfect for picnics, potlucks, or just an ordinary Tuesday when you want to feel fabulous about your meal. buffalo chicken bombs.
[info_box title=”Why You’ll Love This Recipe”] This refreshing Mexican street corn quinoa salad is easy to whip up in under 30 minutes. Its delightful blend of flavors makes it a crowd-pleaser at any event. The vivid colors make it visually stunning and Instagram-worthy. Plus, it’s versatile enough to enjoy as a side dish or a light main course.[/info_box]
Sharing this salad with friends was a hit; everyone asked for seconds and thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Quinoa: Use tri-color quinoa for visual appeal and nutty flavor. Rinse it before cooking to remove bitterness.
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Corn: Freshly grilled corn adds smoky sweetness. If grilling isn’t possible, frozen corn works too.
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Red Bell Pepper: Diced red bell pepper provides a sweet crunch and vibrant color that brightens the salad.
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Avocado: Choose ripe avocados for creaminess; they add richness while balancing the tangy flavors.
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Cilantro: Fresh cilantro enhances the freshness; feel free to adjust based on personal preference.
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Lime Juice: Freshly squeezed lime juice elevates all flavors with its zesty brightness; bottled juice doesn’t compare!
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Feta Cheese: Crumbled feta adds tanginess; alternatively, use cotija cheese for an authentic twist.
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Chili Powder: A sprinkle of chili powder gives this salad a slight kick without overpowering the other flavors.
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Olive Oil: Extra virgin olive oil adds richness and helps meld all ingredients together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Shredded Beef Tacos Recipe recipe.
Let’s Make it Together
Cook the Quinoa: Rinse one cup of quinoa under cold water until it runs clear. Combine with two cups of water in a saucepan over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
Prepare the Corn: Grill two ears of corn until charred and tender, about 10 minutes. Cajun potato soup Allow them to cool slightly before cutting off the kernels into a bowl.
Mix Fresh Ingredients: In a large mixing bowl, combine cooked quinoa with grilled corn kernels, diced red bell pepper, chopped cilantro, and cubed avocado. Gently fold together to avoid mashing avocados.
Create the Dressing: In a small bowl, whisk together three tablespoons of olive oil, juice from one lime, chili powder, salt, and pepper until well combined and creamy.
Toss Everything Together: Drizzle the dressing over your quinoa salad mixture. Give it a gentle toss until everything is evenly coated in that zesty goodness.
Add Cheese: Finally, sprinkle crumbled feta cheese over the top. Serve immediately or let it chill in the fridge for an hour for enhanced flavor!
This Mexican street corn quinoa salad not only captivates your taste buds but also fills your kitchen with aromas that’ll have everyone wandering in like moths to a flame! Enjoy every bite as you take your taste buds on an unexpected trip south of the border—without needing sunscreen! For more inspiration, check out this Street Corn Chicken Rice Bowl recipe.
[info_box title=”You Must Know”] This vibrant Mexican Street Corn Quinoa Salad is a fiesta in your mouth. The combination of sweet corn, zesty lime, and creamy avocado makes it perfect for any gathering. Plus, it’s packed with nutrients and can be enjoyed cold or warm for ultimate versatility. [/info_box]
Perfecting the Cooking Process
Start by cooking quinoa in vegetable broth for extra flavor while grilling the corn until slightly charred. Mix everything carefully for that perfect blend of textures.
Add Your Touch
Feel free to swap quinoa with brown rice or add black beans for more protein. Throw in diced jalapeños if you fancy some heat!
Storing & Reheating
Store the salad in an airtight container in the fridge for up to three days. Reheat gently on the stove or enjoy it cold straight from the fridge.
[info_box title=”Chef’s Helpful Tips”] For a perfect salad, use fresh ingredients and allow flavors to meld together overnight. Don’t skip the lime juice; it brightens every bite! Remember to check seasoning before serving, as flavors can change after chilling. [/info_box]
Creating this salad reminds me of that summer BBQ where I accidentally outshone the main course with this dish. Friends couldn’t get enough, and I felt like a culinary superstar!
FAQ
Can I make Mexican Street Corn Quinoa Salad ahead of time?
Absolutely! It tastes even better after sitting for a few hours or overnight.
What can I substitute for quinoa in this salad?
You can easily use bulgur wheat or couscous instead of quinoa.
How do I adjust the spice level in this recipe?
Adding diced jalapeños increases heat, while omitting them keeps it mild and family-friendly.
Mexican Street Corn Quinoa Salad
- Total Time: 30 minutes
- Yield: About 4 servings 1x
Description
Mexican Street Corn Quinoa Salad is a vibrant, refreshing dish that combines the sweet, smoky flavors of grilled corn with the nutty goodness of quinoa. Tossed with creamy avocado, zesty lime, and a sprinkle of feta cheese, this salad is not only visually stunning but also packed with nutrients. Perfect for picnics, potlucks, or as a delightful side for any meal, it’s bound to impress your guests and elevate your culinary repertoire.
Ingredients
- 1 cup tri-color quinoa
- 2 ears of corn (grilled)
- 1 medium red bell pepper (diced)
- 1 ripe avocado (cubed)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 3 tbsp extra virgin olive oil
- 1/2 cup crumbled feta cheese
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups water in a saucepan. Bring to boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Grill corn until charred (about 10 minutes). Cool slightly and cut off kernels.
- In a large bowl, mix cooked quinoa, grilled corn, diced red bell pepper, chopped cilantro, and cubed avocado gently.
- Whisk together olive oil, lime juice, chili powder, salt, and pepper in a small bowl until creamy.
- Drizzle dressing over the salad mixture and toss gently until evenly coated. Top with crumbled feta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
