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Mexican Street Corn Quinoa Salad

A vibrant and flavorful salad that combines street corn with wholesome quinoa, featuring fresh ingredients and a zesty lime dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse under cold water before cooking.
  • 2 cups water For cooking the quinoa.
  • 1 cup sweet corn Can be fresh or frozen.
  • 1/2 cup cotija cheese, crumbled Cheese adds creaminess.
  • 1/4 cup fresh cilantro, chopped For added freshness.
  • 1/4 cup plain yogurt Serves as part of the dressing.
  • 1 unit lime, juiced Adds zest.
  • 1 teaspoon smoked paprika For a smoky flavor.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Rinse quinoa under cold water for about 2 minutes to remove bitterness.
  2. In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
Combining Ingredients
  1. In a large bowl, mix the cooled quinoa with sweet corn, crumbled cotija cheese, and chopped cilantro.
Making the Dressing
  1. In a small bowl, whisk together plain yogurt, lime juice, smoked paprika, and salt and pepper to taste.
Serving
  1. Pour the dressing over the quinoa mixture and toss to combine. Serve chilled or at room temperature.

Notes

Add a sprinkle of chili powder for extra heat. Customize with diced avocado or black beans for added flavor and texture. Serve as a side or a main dish any time of the year.