Mexican Street Corn Quinoa Salad

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I absolutely love taking familiar street food flavors and giving them a healthier, more wholesome spin. That’s exactly what I set out to do with this Mexican Street Corn Quinoa Salad. Inspired by the bold, zesty, and creamy richness of classic elote (Mexican street corn), this salad swaps the traditional mayonnaise-heavy base for a lighter version built around fluffy quinoa, making it a hearty but guilt-free favorite.

The result? A salad that bursts with sweet corn kernels, creamy cheese crumbles, smoky spices, fresh cilantro, and a citrusy kick—all nestled into a protein-packed quinoa base. Whether I’m meal-prepping for the week or hosting a backyard cookout, this vibrant dish always disappears fast. It’s colorful, full of texture, and most importantly, completely crave-worthy.

Why You’ll Love This Mexican Street Corn Quinoa Salad

This salad isn’t just healthy—it’s fun to eat. It hits that perfect balance between creamy and zesty, with a hint of spice that makes each bite pop. The quinoa adds a satisfying bite and turns a humble side dish into a filling lunch or light dinner. Plus, it’s gluten-free and super adaptable for vegetarian or vegan diets.

Can I Use Fresh or Frozen Corn for This Salad?

Great question—and the answer is both! I’ve made this salad using grilled corn straight off the cob during summer BBQ season, but I’ve also leaned on frozen corn when I’m in a rush. Just make sure it’s thawed and well-drained. You can even lightly sauté the corn to bring out more flavor if you’re using canned or frozen.

Options for Substitutions

• Cheese: If you don’t have cotija cheese, feta makes a great stand-in with its salty tang. For a vegan option, a dairy-free cheese crumble works too.
• Quinoa: Brown rice, couscous, or even farro can replace quinoa if needed.
• Spice level: Dial it up with jalapeños or tone it down by skipping the chili powder.
• Sauce base: Swap Greek yogurt for mayo or use a vegan yogurt alternative to make it even lighter.
• Herbs: While cilantro is traditional, parsley can be used if cilantro isn’t your thing.

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Ingredients for this Mexican Street Corn Quinoa Salad

• Quinoa: The hearty, protein-packed grain base of this salad. It soaks up the flavors beautifully and gives a nutty bite.
• Corn kernels: Sweet, juicy, and lightly charred for maximum flavor—whether fresh, frozen, or canned.
• Red onion: Adds a sharp, crisp bite to contrast the sweetness of the corn.
• Cotija cheese: A crumbly, salty cheese that mimics the classic elote flavor. Feta works well as a substitute.
• Fresh cilantro: Brings brightness and freshness, balancing the creamy and spicy elements.
• Lime juice: Offers tangy acidity that ties everything together.
• Greek yogurt or mayonnaise: For a creamy, tangy dressing that replaces heavy sauces.
• Chili powder: Adds warmth and a little heat to replicate authentic street corn seasoning.
• Paprika: Smoked or sweet paprika enhances the smoky depth of flavor.
• Salt & pepper: Essential to balance and enhance all the flavors.

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Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and let it cool.

Step 2: Prepare the Corn

If using fresh corn, grill or sauté until slightly charred. If using frozen corn, thaw and lightly toast in a pan for that roasted effect. You’ll need about 1.5 to 2 cups of corn.

Step 3: Chop the Vegetables

Finely dice about 1/2 a red onion and roughly chop a handful of fresh cilantro. You can also prepare any optional add-ins like jalapeños if you want extra heat.

Step 4: Make the Dressing

In a small bowl, whisk together 1/4 cup of Greek yogurt (or mayo), juice of 1-2 limes, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, and salt to taste. Adjust the lime and spice levels according to preference.

Step 5: Combine All Ingredients

In a large mixing bowl, combine the cooked quinoa, corn, red onion, cilantro, and dressing. Toss until everything is well coated.

Step 6: Add the Cheese

Fold in the crumbled cotija cheese. Use about 1/3 cup or more if you love it extra cheesy. For vegan, skip or add a dairy-free crumble.

Step 7: Taste and Adjust

Give the salad a taste. Add more lime juice, salt, or chili powder if needed to hit that perfect balance of creamy, spicy, and zesty.

Step 8: Serve or Chill

You can serve this salad immediately at room temperature, or chill it for 30 minutes to let the flavors meld. Either way, it tastes amazing.

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How Long to Prepare the Mexican Street Corn Quinoa Salad

Prep Time: If you have cooked quinoa on hand, prep can take just 15-20 minutes. The most time-consuming step is chopping the ingredients and preparing the dressing. Using pre-cooked or leftover quinoa is a great way to speed things up.

Total Time: From scratch, including cooking the quinoa and letting it cool, you’re looking at around 35-40 minutes total. It’s still quick enough for a weekday lunch or dinner, and ideal for meal prepping ahead of time.

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Tips for Perfect Mexican Street Corn Quinoa Salad

• Let the quinoa cool before mixing it with other ingredients to prevent the salad from becoming soggy.
• Toast or grill your corn for deeper flavor and a bit of smoky char.
• Use freshly squeezed lime juice for the brightest taste.
• Mix the dressing separately before adding it to the salad for even coating.
• Crumble the cotija over the top right before serving to keep its texture.

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Watch Out for These Mistakes While Cooking

• Skipping the rinse: Not rinsing quinoa can leave a bitter taste.
• Overcooking the quinoa: Mushy quinoa will ruin the texture of the salad.
• Adding dressing to hot quinoa: This makes everything soggy and dulls the fresh flavors.
• Using too much onion: Red onion is sharp—start small and add more to taste.
• Forgetting to taste and adjust: The flavor can vary depending on your ingredients, so always taste and tweak.

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What to Serve With Mexican Street Corn Quinoa Salad?

1. Grilled Chicken Thighs

Smoky, juicy chicken pairs perfectly with the tangy and creamy quinoa salad.

2. Black Bean Tacos

Keep it vegetarian with a bean taco spread. The salad complements the beans’ richness.

3. Shrimp Skewers

Grilled shrimp add a sweet and briny contrast that’s ideal for summer meals.

4. Avocado Slices or Guacamole

Creamy avocado adds an extra layer of indulgence and balances the chili spice.

5. Tortilla Chips

Serve the salad as a dip with crunchy tortilla chips at your next gathering.

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Storage Instructions

Refrigeration: Store the salad in an airtight container in the refrigerator for up to 4 days. It’s ideal for meal prepping and actually tastes better after sitting for a few hours as the flavors meld.

Freezing: Not recommended. The texture of quinoa and cheese tends to break down when thawed, and the fresh elements like cilantro and onions don’t hold up well.

Make Ahead: You can cook the quinoa and prepare the dressing a day in advance. Combine all ingredients on the day of serving for best texture.

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Estimated Nutrition

Per serving (about 1 cup)

• Calories: ~260 kcal
• Protein: 9g
• Carbohydrates: 32g
• Fat: 10g
• Fiber: 4g
• Sugar: 3g
• Sodium: 320mg

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Frequently Asked Questions

What’s the best kind of corn to use?

Fresh corn is ideal for flavor, but frozen works just fine. Canned corn can be used too, just make sure to drain it well.

Can I make this vegan?

Absolutely. Just swap out the cotija cheese for a dairy-free alternative and use a plant-based yogurt in the dressing.

How long does it last in the fridge?

This salad holds up well for about 4 days in the fridge when stored in an airtight container.

Is this salad spicy?

It has a mild heat from the chili powder, but you can adjust it to your preference. Add jalapeños or hot sauce for more spice.

Can I serve this warm?

Yes, it’s delicious warm too! Just keep the dressing and cheese separate until serving.

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Conclusion

Mexican Street Corn Quinoa Salad takes everything I love about elote and turns it into a nutritious, protein-rich dish that’s easy to make and even easier to love. With a balance of creamy, spicy, and tangy notes, plus plenty of texture, it works beautifully as a standalone meal or side. Whether you’re feeding a crowd or prepping meals for the week, this is one of those recipes you’ll come back to again and again.

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