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Mexican Street Corn Quinoa Salad

A vibrant salad that transforms beloved elote flavors into a hearty dish with sweet charred corn, fluffy quinoa, and creamy tangy dressing perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 4 ears fresh corn, husked (or 3 cups frozen corn kernels)
  • 1/3 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled (or feta cheese)
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • Salt and pepper to taste

Method
 

  1. Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  2. Heat a large cast-iron skillet or grill pan over medium-high heat. Add corn kernels (cut from cobs if using fresh) and cook for 8-10 minutes, stirring occasionally, until some kernels are golden and slightly charred.
  3. While the corn cools, whisk together mayonnaise, Mexican crema, lime juice, lime zest, chili powder, and smoked paprika in a large bowl. Taste and adjust seasonings.
  4. Add the cooled quinoa and charred corn to the dressing bowl. Gently fold everything together until well coated. Add three-quarters of the cotija cheese, cilantro, and green onions, saving some for garnish. Season with salt and pepper to taste.
  5. Transfer to your serving bowl and top with remaining cotija cheese, cilantro, and a light sprinkle of chili powder. Let it rest for 10 minutes before serving to allow the flavors to meld together.

Notes

Cook quinoa up to two days ahead and store covered in refrigerator to cut assembly time in half. Don't skip rinsing quinoa to remove bitter coating. Avoid adding dressing while quinoa is still hot to prevent wilting cilantro. Make sure corn is completely cooled before mixing to prevent cheese from melting. Store covered in refrigerator for up to 3 days - flavors improve overnight. Bring to room temperature before serving and add fresh lime juice to brighten.