If you’re craving a brilliant blend of smoky, creamy, and zesty flavors, this Elote-Style Quinoa Salad is about to become your new favorite side. Imagine all the deliciousness of Mexican street corn, now tossed with fluffy quinoa for extra texture and nutrition. Whether you need a light meal, a showstopping potluck star, or a meal-prep wonder, this dish delivers big flavor and fresh crunch in every bite. The best part? It’s a salad that actually gets tastier as it sits, making it a standout make-ahead option for any summer gathering.

Elote-Style Quinoa Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Elote-Style Quinoa Salad is how simple yet purposeful every ingredient is! Each one brings a punch of flavor, color, or texture, ensuring the salad hits all the right notes—nothing complicated, just a bunch of crowd-pleasing favorites working in perfect harmony.

Quinoa: Fluffy, tender, and protein-packed—quinoa forms the hearty base and absorbs the tangy dressing beautifully.
Water: The secret to perfectly cooked quinoa—just the right amount ensures grains aren’t too mushy or dry.
Corn: The signature “elote” ingredient; use fresh, canned, or frozen but always aim for a little char for maximum flavor.
Cilantro: A handful of green, herby freshness that wakes up the entire bowl—if you’re a cilantro fan, don’t skimp!
Cotija cheese (or feta): Crumbly, salty, and oh-so-creamy, Cotija is classic here, but feta works in a pinch.
Red onion: Just enough bite and a pop of purple color; soak slices in cold water if you want them extra mild.
Jalapeño (optional): For those who love a little extra kick, diced jalapeño brings subtle heat that doesn’t overpower.
Mayonnaise: The creamy backbone of the dressing—use a good-quality brand for the silkiest finish.
Lime juice: Fresh lime adds unmistakable zest and brightness that ties all the flavors together.
Chili powder: Smoky and just a little spicy; essential for that true elote vibe.
Garlic powder: Lends mellow garlic depth to the dressing—no raw garlic bite, just flavor.
Salt, to taste: Pulls all the ingredients together; taste as you go for seasoning perfection!

How to Make Elote-Style Quinoa Salad

Step 1: Cook the Quinoa

Start by giving your quinoa a quick rinse under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring it up to a boil, then drop the heat, cover, and let it gently simmer for about 15 minutes until the water is absorbed. Turn off the heat, let it sit covered for 5 minutes, then fluff it up with a fork. This ensures the grains are light, not soggy—perfect for soaking up dressing!

Step 2: Char the Corn

Heat a skillet over medium-high and scatter in the corn. Let it sit undisturbed for a bit, then toss or stir until the kernels develop those irresistible golden-brown spots. It takes 5–7 minutes, and the smoky flavor absolutely makes the Elote-Style Quinoa Salad sing. Set it aside to cool slightly.

Step 3: Combine the Salad Ingredients

Grab your biggest mixing bowl and pile in the cooked quinoa, charred corn, chopped cilantro, Cotija cheese (or feta), red onion, and jalapeño if you love some heat. Each component brings a burst of texture and color, making this salad pop in every bite.

Step 4: Whisk the Dressing

In a small bowl, whisk together mayonnaise, fresh lime juice, chili powder, garlic powder, and a pinch of salt. The dressing comes together in seconds and gives this Elote-Style Quinoa Salad its creamy, tangy mojo. Taste and add more salt or lime if desired!

Step 5: Toss and Chill

Drizzle the creamy dressing over your salad and gently toss until everything is evenly coated. For best results, cover the bowl and pop it in the fridge for 15–30 minutes—this chill time lets the flavors mingle and deepens the overall taste.

How to Serve Elote-Style Quinoa Salad

Garnishes

Add those final flourishes to wow your guests! A sprinkle of extra Cotija or feta on top adds creamy richness and great visual appeal. Fresh cilantro leaves, a dash more chili powder, or a few thin jalapeño slices make your Elote-Style Quinoa Salad look irresistible and taste even more vibrant.

Side Dishes

This salad absolutely shines next to classic summer dishes—think grilled chicken, sizzling steak, or juicy burgers. The zesty flavors also pair beautifully with other Mexican-inspired sides like guacamole, salsa, or tortilla chips for a full-on fiesta plate!

Creative Ways to Present

Try spooning Elote-Style Quinoa Salad into lettuce cups for a fun handheld appetizer, or layer it in mason jars for meal-prep lunches on the go. It also looks gorgeous mounded in a large platter surrounded by lime wedges for a buffet spread that disappears fast!

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in an airtight container in the fridge for up to 3 days. In fact, letting it sit overnight lets the flavors take on even more personality, making your Elote-Style Quinoa Salad taste even better the next day!

Freezing

Freezing is not recommended for this dish, as the texture of quinoa and the creamy dressing both suffer when thawed. It’s best enjoyed fresh or within a few days so every bite stays vibrant and creamy.

Reheating

If you prefer your Elote-Style Quinoa Salad warm, simply microwave it for 30 seconds at a time until it reaches your desired temperature—just be careful not to overheat and dry out the salad. Otherwise, it’s delicious served cold or at room temperature straight from the fridge.

FAQs

Can I make this salad dairy-free?

Absolutely! Just swap out the Cotija or feta for a vegan cheese crumbles, or leave it out and add a few extra pinches of salt for balance. The dressing is creamy from the mayo, but you can also use vegan mayo to keep everything plant-based.

How spicy is the Elote-Style Quinoa Salad?

The heat level is totally customizable. Leaving out the jalapeño keeps things mild, while adding it (and maybe a little extra chili powder) will give your salad some kick. You’re in control, so make it perfect for your palate.

What’s the best way to char corn if I don’t have a skillet?

If you’ve got a grill or broiler, those work beautifully to char corn as well! You can even use frozen corn straight from the freezer—just spread it on a baking sheet and pop it under the broiler for a few minutes, stirring occasionally to get even browning.

Can I use a different grain instead of quinoa?

Yes! While quinoa brings protein and a light, fluffy texture, you can certainly swap it for brown rice, farro, or even couscous. Just note the salad will have a different texture, but the flavors of the dressing and corn will still shine.

How far in advance can I make Elote-Style Quinoa Salad?

You can prepare the salad up to 2 days in advance—just store it covered in the fridge. Wait to add the fresh garnishes (like extra cilantro or cheese) until just before serving for best presentation and taste.

Final Thoughts

Now that you know just how easy and flavorful it is, I can’t wait for you to try this Elote-Style Quinoa Salad for yourself. It’s that rare dish that’s just as crowd-pleasing at a picnic as it is on a weeknight dinner table. Bring it to your next get-together or whip up a bowl for lunches all week, and I guarantee you’ll be hooked on this fresh, zesty twist on a classic!

Elote-Style Quinoa Salad Recipe