Craving a burst of flavor that dances on your taste buds? Look no further than this Mexican Street Corn Quinoa Salad Recipe. It’s like a fiesta in a bowl, with sweet corn, zesty lime, and a kick of chili that will have you shouting “Olé!” after every bite.
Picture yourself at a summer gathering, the sun shining bright, and this vibrant salad stealing the show at the picnic table. With its colorful ingredients and mouthwatering aroma, it’s sure to become the star of your next barbecue or family dinner. Ready to dig in? Let’s get cooking!
Why You'll Love This Recipe
- This salad is incredibly easy to prepare, making it perfect for busy weeknights or casual gatherings
- The flavor profile is a delightful mix of sweet, spicy, and tangy that pleases everyone’s palate
- Visually stunning with its vibrant colors, this dish adds flair to any table setting
- It’s versatile enough to serve as a main dish or side—perfect for lunchboxes too!
Ingredients for Mexican Street Corn Quinoa Salad Recipe
Here’s what you’ll need to make this delicious dish:
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Quinoa: A protein-packed base that cooks up fluffy and light; rinse it well before cooking to remove any bitterness.
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Sweet Corn: Freshly grilled or canned corn adds sweetness and texture; choose corn that has a bright yellow color for best flavor.
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Red Bell Pepper: Adds crunch and sweetness; pick peppers that feel firm and have smooth skin.
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Cilantro: Fresh cilantro brings brightness; use it generously for that authentic Mexican flavor.
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Lime Juice: Freshly squeezed lime juice enhances all the flavors; avoid bottled versions which can taste flat.
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Chili Powder: A sprinkle adds warmth without overwhelming the palate; adjust based on your spice tolerance.
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Feta Cheese: Crumbled feta provides salty creaminess; choose high-quality cheese for the best flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mexican Street Corn Quinoa Salad Recipe
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Quinoa
Rinse one cup of quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine quinoa with two cups of water or vegetable broth. Bring it to a boil over medium-high heat, then reduce to low. Cover and simmer for about 15 minutes or until all liquid is absorbed. Fluff with a fork before setting aside.
Step 2: Grill the Corn
If using fresh corn, preheat your grill to medium-high heat. Place the corn cobs on the grill and cook for about 10-15 minutes, turning occasionally until lightly charred. If you’re using canned corn, just drain it well.
Step 3: Chop Your Veggies
While the quinoa cooks and the corn grills, chop one red bell pepper into small pieces and finely chop about half a cup of fresh cilantro. Prepare these veggies while imagining how good they’ll taste together!
Step 4: Mix It All Together
In a large bowl, combine cooked quinoa, grilled corn (cut kernels off the cob), chopped red bell pepper, cilantro, juice of one lime, and about half a teaspoon of chili powder. Toss everything together gently.
Step 5: Add Cheese
Crumble about half a cup of feta cheese over your salad mixture for that creamy goodness we all love. Give it another gentle toss so every bite gets some cheesy goodness.
Step 6: Chill Before Serving
For best results, allow your salad to chill in the fridge for at least half an hour before serving. This lets all those incredible flavors meld together beautifully.
Transfer to plates and drizzle with additional lime juice right before serving for that perfect finishing touch! Enjoy your refreshing Mexican Street Corn Quinoa Salad and watch everyone come back for seconds!
You Must Know
- This vibrant Mexican Street Corn Quinoa Salad Recipe combines the smoky flavors of street corn with nutritious quinoa for a refreshing dish
- Perfect for summer barbecues or meal prep, it’s colorful, easy to make, and sure to impress your friends and family
Perfecting the Cooking Process
Start by cooking the quinoa according to package instructions. While it cooks, grill or char the corn until it’s golden brown. Mix everything together in a bowl once done for a delightful salad that sings with flavor and freshness.
Add Your Touch
Feel free to swap quinoa for couscous or rice if you prefer. Add diced avocado for creaminess or jalapeños for an extra kick. Experiment with different herbs like cilantro or parsley to make this salad uniquely yours.
Storing & Reheating
Store leftover salad in an airtight container in the fridge for up to three days. To reheat, gently warm it in a skillet but enjoy it cold as well. The flavors meld beautifully after sitting overnight.
Chef's Helpful Tips
- For a richer flavor, use vegetable broth instead of water when cooking quinoa
- Be sure to let the grilled corn cool before cutting off the kernels; this prevents burns and makes handling easier
- Always taste and adjust seasoning before serving to ensure maximum deliciousness
Making this Mexican Street Corn Quinoa Salad Recipe brought back memories of summer cookouts with my family, where we’d gather around laughing and sharing stories over delicious food. It’s amazing how food brings people together!
FAQs:
What ingredients are needed for the Mexican Street Corn Quinoa Salad Recipe?
To make a delicious Mexican Street Corn Quinoa Salad, you’ll need quinoa, fresh corn, cherry tomatoes, red onion, cilantro, lime juice, and spices like chili powder and cumin. Additionally, crumbled feta cheese enhances the flavor. You can also add avocado for creaminess. This combination creates a vibrant and nutritious salad that’s perfect for summer gatherings or as a side dish at any meal.
How long does it take to prepare the Mexican Street Corn Quinoa Salad?
Preparing the Mexican Street Corn Quinoa Salad takes about 30 minutes from start to finish. Cooking quinoa usually takes around 15 minutes. While the quinoa cooks, you can roast the corn and chop the vegetables. Once everything is ready, simply mix the ingredients in a bowl with lime juice and spices. This quick preparation makes it ideal for busy weeknights or last-minute get-togethers.
Can I make Mexican Street Corn Quinoa Salad ahead of time?
Yes, you can make the Mexican Street Corn Quinoa Salad ahead of time! For best results, prepare it a few hours in advance or even the day before serving. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully as it sits, but be sure not to add avocado until just before serving to prevent browning.
What variations can I try with this Mexican Street Corn Quinoa Salad Recipe?
You can customize your Mexican Street Corn Quinoa Salad in various ways. Consider adding black beans for extra protein or diced jalapeños if you enjoy heat. You can substitute feta cheese with cotija cheese for a more authentic flavor. For a vegan version, omit cheese altogether or replace it with nutritional yeast. Feel free to experiment with different herbs like parsley or green onion to suit your taste.
Conclusion for Mexican Street Corn Quinoa Salad Recipe:
In conclusion, the Mexican Street Corn Quinoa Salad Recipe is a delightful blend of flavors and textures that is both healthy and satisfying. With simple ingredients like quinoa, fresh corn, and vibrant vegetables, this salad is perfect for any occasion. It’s quick to prepare and can be made ahead of time for added convenience. Whether enjoyed as a main dish or a side salad, this recipe brings a taste of summer to your table all year round.
Mexican Street Corn Quinoa Salad
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
Description
Mexican Street Corn Quinoa Salad is a vibrant and refreshing dish that bursts with flavor in every bite. This delightful salad combines protein-rich quinoa with sweet corn, zesty lime, and tangy feta cheese, creating a deliciously colorful addition to any meal. Perfect for summer gatherings or meal prep, this easy-to-make salad will impress friends and family alike.
Ingredients
- 1 cup quinoa
- 1 cup fresh corn (or 1 can, drained)
- 1 red bell pepper, diced
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon chili powder
- ½ cup feta cheese, crumbled
Instructions
- Rinse quinoa under cold water and cook in 2 cups of water or vegetable broth; bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- Grill fresh corn on medium-high heat for 10-15 minutes until charred; if using canned corn, drain well.
- Chop the red bell pepper and cilantro while the quinoa cooks and corn grills.
- In a large bowl, mix cooked quinoa, grilled corn (cut from the cob), red bell pepper, cilantro, lime juice, and chili powder; toss gently to combine.
- Crumble feta cheese over the top and toss again for even distribution.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
