Healthy Mexican Street Corn Quinoa Salad to Try Today

This Mexican Street Corn Quinoa Salad Recipe is a vibrant, high-protein meal with 14 grams of protein per serving. It combines fluffy quinoa, charred corn, and a creamy lime dressing for a fresh, bold dish. I made this for a family potluck, and everyone loved the smoky, tangy flavor! Ready in about 35 minutes, it’s perfect for lunches or gatherings. This recipe delivers a healthy, flavorful salad with minimal effort.

Why You’ll Love This Mexican Street Corn Quinoa Salad Recipe

This dish is easy to prepare with a skillet and simple ingredients. It offers 14 grams of protein from quinoa and cheese, making it a satisfying side or main course. The creamy lime dressing and charred corn create a street corn-inspired flavor that’s a crowd-pleaser. I love how you can customize it with different vegetables or spices. It’s ideal for picnics, meal prep, or casual dinners, and you can find more vibrant recipes at Fast Zest Recipes.

Health Benefits of Mexican Street Corn Quinoa Salad

Quinoa provides protein and fiber for satiety and digestion. Corn and bell peppers offer vitamins A and C for immunity and health. Greek yogurt in the dressing adds probiotics for gut health. Cotija cheese provides calcium for bone strength. This salad is a balanced choice, as noted by Healthline for the benefits of quinoa.

Ingredients for Mexican Street Corn Quinoa Salad

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled cotija cheese
• 2 tbsp olive oil

For the Creamy Lime Dressing:

• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Substitutions: Use farro or brown rice instead of quinoa for a different grain. Swap cotija cheese with feta for a similar tangy flavor. Replace Greek yogurt with sour cream for a richer dressing. Use canned corn (drained) instead of fresh for convenience.

Notes: Rinse quinoa to remove its bitter coating. Char corn lightly for authentic street corn flavor.

How to Make Mexican Street Corn Quinoa Salad

Cook the Quinoa

Rinse quinoa under cold water; cook in 2 cups of boiling water for 12-15 minutes until fluffy. Drain and let cool slightly.

Char the Corn

Heat 1 tbsp olive oil in a skillet over medium-high heat; add corn and cook for 5-7 minutes until lightly charred. This gives a smoky street corn flavor.

Prepare the Creamy Lime Dressing

In a small bowl, whisk Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth. This creates a creamy, tangy dressing.

Combine the Salad

In a large bowl, mix cooked quinoa, charred corn, red bell pepper, cherry tomatoes, red onion, and cotija cheese. This forms a colorful, textured base.

Add the Dressing

Pour the dressing over the salad; toss gently to coat evenly. This blends the smoky and fresh flavors.

Garnish and Serve

Sprinkle with cilantro and serve with lime wedges for a bright, tangy finish. Serve cold or at room temperature in bowls.

Cooking Tips

• Rinse quinoa thoroughly: Rinsing removes the bitter coating for a clean taste. This ensures fluffy quinoa. I rinsed mine, and it was perfect.
• Char corn lightly: Light charring adds smoky flavor without burning. This mimics street corn. I charred mine, and it was great.
• Cool quinoa before mixing: Cooling prevents the salad from becoming mushy. This keeps it fresh. I cooled mine, and it was ideal.
• Dice vegetables evenly: Uniform pieces ensure balanced bites and presentation. This makes it appealing. I diced mine small, and it was easy.
• Whisk dressing well: Mixing thoroughly creates a smooth, creamy texture. This avoids lumps. I whisked mine, and it was smooth.
• Toss gently: Light tossing keeps quinoa fluffy and vegetables intact. This keeps the salad neat. I tossed lightly, and it looked great.
• Chill for better flavor: Refrigerating for 15 minutes melds flavors. This enhances taste. I chilled mine, and it was just right.

Variations and Substitutions

• Use farro instead of quinoa: Farro adds a chewy texture and nutty flavor. This changes the grain. I tried farro, and it was great.
• Swap cotija for feta: Feta offers a tangy, salty taste similar to cotija. This keeps it flavorful. I used feta, and it was delicious.
• Add 1/2 cup black beans: Black beans boost protein and heartiness. This makes it more filling. I added beans, and it was tasty.
• Replace bell pepper with zucchini: Zucchini adds a mild crunch. This varies the vegetables. I used zucchini, and it was crisp.
• Use sour cream instead of yogurt: Sour cream makes the dressing richer. This alters the texture. I tried sour cream, and it was smooth.
• Add 1/4 tsp smoked paprika: Smoked paprika enhances the smoky flavor. This adds depth. I added paprika, and it was savory.
• Make it vegan with mayo: Use vegan mayonnaise instead of yogurt and skip cheese. This meets vegan needs. I tried vegan mayo, and it was great.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; stir before serving to refresh the dressing. Keep dressing separate if prepping ahead to avoid sogginess. Do not freeze, as the creamy dressing and vegetables may lose texture.

Frequently Asked Questions About Mexican Street Corn Quinoa Salad Recipe

Here are answers to common questions about this dish.

1. Why is my quinoa mushy?
   Rinse well and avoid overcooking; cook for 12-15 minutes. I cooked mine for 12 minutes, and it was perfect.
2. Can I use canned corn?
   Yes, drain well to avoid excess moisture. I used fresh, but canned worked fine.
3. How do I make it vegan?
   Use vegan mayonnaise and skip cotija cheese. I tried vegan mayo, and it was great.
4. Can I make it ahead?
   Yes, prep quinoa and vegetables up to a day ahead; add dressing before serving. I prepped mine, and it was fresh.
5. How do I increase the protein?
   Add black beans or grilled chicken. I added beans, and it hit 18 grams.
6. Why is my dressing too thick?
   Add a splash of water or lime juice. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with tortilla chips or grilled chicken for a heartier meal. Pair with a fruit salad or guacamole for a fresh contrast. Enjoy with sparkling water or a light margarita for a refreshing touch. I served it with tortilla chips, and it was a perfect combo. It’s great for picnics, lunches, or potlucks.

Nutrition Info for Mexican Street Corn Quinoa Salad

Per serving (1.5 cups, 4 servings):

• Calories: 290 kcal
• Protein: 14g
• Carbohydrates: 36g
• Fiber: 6g
• Sugars: 5g
• Fat: 12g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Mexican Street Corn Quinoa Salad Recipe is a vibrant, high-protein meal with smoky, tangy flavors. Its quick prep makes it perfect for picnics or light lunches. How do you like to customize your quinoa salad? Let us know in the comments!