Description
This Elote-Style Quinoa Salad brings together the creamy, tangy, and smoky flavors of Mexican street corn with fluffy quinoa. It’s fresh, zesty, and perfect for a summer side dish or light meal. A great make-ahead option that gets even better as it sits.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 1 3/4 cups water
- 2 cups corn (fresh, canned, or frozen and thawed)
- 1/2 cup chopped cilantro
- 1/2 cup crumbled Cotija cheese (or feta)
- 1/4 cup chopped red onion
- 1 jalapeño, finely diced (optional)
For the Dressing:
- 1/4 cup mayonnaise
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
Instructions
- Cook Quinoa: Combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Let it sit, covered, for 5 minutes, then fluff with a fork. Let cool.
- Char Corn: In a skillet over medium-high heat, cook corn until lightly charred, about 5–7 minutes. Let cool slightly.
- Mix Salad: In a large bowl, combine cooked quinoa, corn, cilantro, Cotija cheese, red onion, and jalapeño.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, and salt.
- Toss and Chill: Pour the dressing over the salad and toss until everything is evenly coated. Chill for 15–30 minutes before serving for best flavor.
Notes
- Swap Cotija with feta if needed.
- For a lighter dressing, mix Greek yogurt with mayo.
- Add grilled chicken or black beans to turn it into a full meal.
- Can be served warm, at room temperature, or cold.
