Let me preface this by saying when I make Mexican Corn and Quinoa Salad at home, I have no intention of sharing it with anyone. It was one of those things I make and then hide in the back of my fridge and pretend it's not there so no one else (aka my husband or Poppy) will eat it.
Table of Contents
Why I Love This Recipe
No shame in my game -Mexican Corn and Quinoa Salad is so good you won't want to share it with anyone!
Have you guys ever had that delicious Mexican street corn on the cob, known as Elote, that's slathered in mayo, chile powder and lime juice? It's basically the best thing in the world and I'm a BIGfan. The only thing that bothers me about that dish is there is no avocado anywhere to be found. Well, fear not my friends,PROBLEM SOLVED.
Mayo can be substituted for avocado in most any dish in my opinion, so obviously that's what I did. I just took a perfectly ripe avocado and threw it into the blender with a hint of lime juice and a little water and blended it up until it was the same consistency as mayo. And then I went ahead and mixed it in with all my favorite things like quinoa, monetary jack cheese, corn straight off the cob, some cilantro and scallions and then topped it all off with a healthy shake of chile powder and salt and pepper.
You could easily use some grilled corn too, but I'm really into raw corn as you can probably tell!
Much to my dismay, Thomas discovered it in the back of the fridge and I was forced to share last week, Poppy too. He did however declare it to be one of the best things I've ever made! #winning
Ingredients & Substitutions
- Red or White Quinoa
- Corn
- Jalapeño
- Green Onions
- Cilantro
- Lime
- Cotija or Feta Cheese
- Chili Powder
- Monterey Jack Cheese
- Avocado
- Salt
- Black Pepper
*For a full list of ingredients and instructions please see recipe card below.
How to Make Mexican Corn and Quinoa Salad
Step 1: Cook the quinoa according to the package directions. Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Toss to combine.
Step 2: Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender or food processor with the remaining lime juice and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth, it should be a similar consistency to a mayonnaise.
Step 3: Remove the avocado mixture from the blender, toss it with the corn and quinoa mixture.
Step 4: Top with the shredded jack cheese. Season with salt and pepper as needed and serve.
How to Store Mexican Corn and Quinoa Salad
You can store the quinoa corn base without the dressing in the fridge for about a day or so. Add the dressing only when it is time to eat.
Tips & Tricks
You can grill your corn, but I'm a huge fan of raw corn when it's perfectly in season!
FAQs
Can I use frozen corn?
Yes! Of course fresh corn is really great, especially when it is in season. However, feel free to use frozen corn.
What other grains can I use instead of quinoa?
You can substitute quinoa with farro or bulgur. Couscous may also work.
Similar Recipes
- Avocado Corn Salad
- Roasted Pepper and Corn Salad
- Crispy Quinoa Spring Salad
- Kitchen Sink Quinoa Salad
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)
Author: Gaby Dalkin
4.9 from 46 votes
If you've ever had Esquites or Elote and you're a fan... imagine it with quinoa and then prepare to make this your new fav lunch. It's true perfection.
Print Recipe Pin Recipe Review Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Salad, Dinner
Cuisine Mexican
Servings 4 people
Ingredients
- 1 cup red or white quinoa
- 3 cups corn about 4 ears, cut from the cob
- ½ jalapeno seeded and finely diced
- 2 green onions sliced
- 1 handful cilantro chopped
- 1 lime juiced
- 2 tablespoons cotija or feta, crumbled
- chili powder to taste
- ½ cup shredded Monterey jack cheese
- 1 avocado
- salt and pepper to taste
Instructions
Cook the quinoa according to the package directions.
Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Toss to combine.
Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender or food processor with the remaining lime juice and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth, it should be a similar consistency to a mayonnaise.
Remove the avocado mixture from the blender, toss it with the corn and quinoa mixture and top with the shredded jack cheese. Season with salt and pepper as needed and serve.
Notes
You can grill your corn, but I'm a huge fan of raw corn when it's perfectly in season!
Nutrition Information
Calories: 431kcal | Carbohydrates: 59g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 795mg | Fiber: 10g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 20mg | Calcium: 187mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Photo byMatt Armendariz/Food Styling byAdam Pearson/Recipe from What’s Gaby Cooking
