Mexican Street Corn Quinoa Salad : Bold, Creamy & Packed with Flavor
This Mexican Street Corn Quinoa Salad takes all the bold flavors of elote—smoky charred corn, salty cotija, and zesty chili lime crema—and tosses them with fluffy quinoa for a fresh, filling, and irresistibly tangy dish. It’s perfect for BBQs, meal prep, or just when you want something bright and exciting on your plate. Bonus: it’s easy to make ahead and tastes even better the next day!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients
For the Salad:
1 cup quinoa (uncooked)
3 cups corn (about 4 ears, grilled or charred in a pan)
½ cup crumbled cotija cheese
¼ cup red onion, finely chopped
¼ cup chopped cilantro
1 jalapeño, seeded and diced (optional for heat)
For the Chili Lime Crema:
⅓ cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 ½ tbsp lime juice (fresh)
½ tsp chili powder
¼ tsp smoked paprika
Salt to taste
Instructions
Cook quinoa according to package instructions. Let cool completely.
Grill or pan-char corn until slightly blackened. Let cool, then cut off the kernels.
In a small bowl, whisk together the crema ingredients until smooth.
In a large bowl, combine quinoa, corn, red onion, cotija, cilantro, and jalapeño.
Pour the chili lime crema over the salad and toss to coat evenly.
Chill for 15–30 minutes or serve immediately with extra lime wedges.
Nutrition
- Calories: 280
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g