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This hearty Mexican Street Corn Quinoa Salad combines the vibrant flavors of classic Mexican street corn with protein-packed quinoa for a satisfying meal that works as both a side dish or main course. The charred corn and creamy dressing bring authentic street food flavors to your table in a nutritious package.
I first made this quinoa salad for a backyard barbecue when I needed something substantial for my vegan friends. It was such a hit that it's now requested at every summer gathering regardless of dietary preferences.
Ingredients
- Quinoa: Provides a complete protein and nutty base for the salad. Choose prewashed varieties to save time.
- Corn kernels: Deliver sweet pops of flavor. Fresh corn cut from the cob offers the best flavor, but canned works perfectly in winter.
- Red onion: Adds a sharp contrast and beautiful color. Dice finely for best texture distribution.
- Dairy free feta cheese: Brings the creamy, salty element that makes street corn special.
- Fresh cilantro: Brightens the entire dish with its distinctive flavor.
- Vegan mayonnaise: Creates the creamy base for the authentic street corn experience.
- Apple cider vinegar: Balances the creaminess with subtle acidity.
- Lime juice: Provides essential brightness that ties the Mexican flavors together.
- Cumin: Adds earthy depth that enhances the corn flavor.
- Smoked paprika: Brings that crucial smoky element that mimics grilled corn.
- Cayenne pepper: Introduces a gentle heat that builds with each bite.
Step-by-Step Instructions
- Cook the Quinoa:
- Bring 2 cups water to a boil in a saucepan. Add 1 cup quinoa and reduce heat to simmer. Cover and cook for about 15 minutes until all water is absorbed and quinoa is fluffy with visible spirals. Let it cool slightly while preparing other ingredients.
- Char the Corn:
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add corn kernels in a single layer if possible and let sit undisturbed for 2 minutes before stirring. Continue cooking and occasionally stirring for 7–10 minutes until corn develops dark charred spots. This caramelization creates the distinctive street corn flavor.
- Prepare the Dressing:
- Combine vegan mayonnaise, lime juice, apple cider vinegar, cumin, smoked paprika, salt, and cayenne in a small bowl. Whisk thoroughly until completely smooth and no spice pockets remain. Taste and adjust seasoning if needed; the dressing should be tangy, spicy, and slightly smoky.
- Assemble the Salad:
- Transfer the cooked quinoa to a large bowl while still warm but not hot. Add the charred corn, red onion, and half the dairy-free feta. The warm quinoa will slightly melt the cheese and help absorb the flavors.
- Dress and Finish:
- Pour the prepared dressing over the salad ingredients and toss thoroughly to coat every grain of quinoa. Allow the salad to cool for 10–15 minutes to let flavors meld. Just before serving, fold in the remaining feta and fresh cilantro, leaving some for garnish.
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The smoked paprika is my secret weapon in this recipe. When I first developed this dish I tried regular paprika but the transformation when using the smoked variety was remarkable. It perfectly mimics that charcoal grilled flavor of authentic Mexican street corn without needing an actual grill.
Make It Your Own
This quinoa salad welcomes customization based on what you have available. Black beans make an excellent addition for extra protein and fiber. Diced avocado adds creaminess and healthy fats that complement the other flavors beautifully. For a spicier version, add a diced jalapeño with the corn or increase the cayenne in the dressing. The recipe maintains its character even with substitutions.
Serving Suggestions
Serve this vibrant salad as a standalone lunch or pair it with grilled portobello mushrooms for a complete dinner. For a party presentation, spoon the salad into lettuce cups or butter lettuce leaves for easy handhelds. I love serving this with cold Mexican beer or a zesty lime spritzer for the perfect summer meal.
Storage Tips
This salad keeps remarkably well, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop overnight so consider making it a day ahead for entertaining. If the salad seems dry after refrigeration, brighten it with an extra squeeze of fresh lime juice and a drizzle of olive oil before serving.
Frequently Asked Questions
- → Can I use fresh corn instead of canned?
Yes, fresh corn works perfectly. Sauté it until slightly charred for the best flavor.
- → What can I substitute for dairy-free feta?
You can use regular feta cheese if dietary restrictions don't apply, or try vegan cheese alternatives.
- → Can I prepare this dish ahead of time?
Yes, this dish can be made a day in advance. Add fresh cilantro and extra feta before serving.
- → Is this dish gluten-free?
Yes, all ingredients in this dish are naturally gluten-free. Just ensure your mayonnaise is gluten-free.
- → How spicy is this dish?
The level of spice is mild due to the cayenne pepper. Adjust the amount for more or less heat.