Mexican Street Corn Quinoa Salad: A Flavor-Packed Summer Side That Steals the Show

If you’re anything like me, the moment summer rolls around, your cravings shift toward bold, fresh flavors and Mexican street corn, or elote, is always at the top of the list. But what if I told you that you could take everything you love about that tangy, spicy, creamy corn and turn it into a wholesome, protein-packed dish you can enjoy as a salad or a main? That’s exactly what this Mexican Street Corn Quinoa Salad delivers. It’s my go-to for BBQs, picnics, potlucks, or any night I want something vibrant and satisfying. It’s loaded with sweet corn, fluffy quinoa, smoky spices, zesty lime, tangy feta (or cotija), and loads of fresh herbs. It’s light, nourishing, and completely addictive.

this Recipe

What Is Mexican Street Corn Quinoa Salad?

Mexican Street Corn Quinoa Salad is a vibrant fusion of fluffy quinoa and all the signature flavors of traditional elote fire-roasted corn, creamy cheese, lime juice, spices, and fresh herbs. It transforms a classic street food snack into a hearty, refreshing salad that’s perfect served warm, chilled, or at room temperature. This version uses quinoa as the base for a protein boost, making it more filling and versatile as a plant-forward main or side dish.

Why You’ll Fall in Love with This Recipe

It’s colorful, flavorful, and ridiculously easy to make. Whether you’re feeding a crowd or meal-prepping for the week, this salad keeps well and tastes even better the next day. The quinoa adds protein and fiber, making it satisfying without being heavy. You get a full medley of flavors tangy, smoky, creamy, and citrusy in every bite. Plus, it’s naturally gluten-free, vegetarian, and easily made vegan.

How Does It Taste?

This salad is a flavor explosion. Sweet, juicy corn balances beautifully with the fluffy quinoa and zesty lime. You’ll taste smoky notes from paprika or chili powder, richness from the cheese, and a fresh, herbal punch from cilantro. Every bite has a satisfying pop of texture tender quinoa, crisp onions, and juicy corn kernels come together for a salad that never feels boring.

Health & Ingredient Benefits

This quinoa salad is as nutritious as it is delicious. Quinoa is a complete protein rich in fiber, iron, and magnesium. Corn brings natural sweetness, vitamins A and B, and antioxidants. Red onion supports digestion and adds bite. Cilantro is detoxifying, and lime juice offers a dose of vitamin C. Feta or cotija cheese provides calcium and healthy fat. The whole dish is gluten-free and can easily be dairy-free with vegan cheese or by skipping it.

Ingredients You’ll Need

• 1 cup uncooked quinoa (about 3 cups cooked)
• 1 1/2 cups corn kernels (fresh, frozen, or grilled)
• 1/2 cup diced red onion
• 1/2 cup crumbled feta or cotija cheese
• 1/3 cup chopped fresh cilantro
• 1 teaspoon chili powder or smoked paprika
• Juice of 1 lime (about 2 tablespoons)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1 small diced jalapeño or 1/4 teaspoon cayenne for heat

Tools You’ll Need

• Medium saucepan (for quinoa)
• Strainer or mesh sieve
• Large mixing bowl
• Knife and cutting board
• Spoon or spatula
• Citrus juicer (optional but helpful)

Optional Substitutions & Additions

• Use grilled corn on the cob for a smoky, charred flavor
• Add diced avocado for creaminess
• Sub feta with vegan feta or skip the cheese for a dairy-free version
• Mix in black beans for extra protein
• Add chopped cherry tomatoes or roasted red pepper for more color
• Use red quinoa for added texture and visual appeal

How to Make

1. Rinse quinoa under cold water, then cook according to package directions (usually 1 cup quinoa to 2 cups water). Fluff and let cool.
2. If using fresh or frozen corn, cook in a skillet with a bit of oil until golden and slightly charred, 5–7 minutes. If using grilled corn, slice off the kernels.
3. In a large bowl, combine cooked quinoa, corn, red onion, cheese, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, chili powder or paprika, salt, and pepper.
5. Pour the dressing over the quinoa mixture and toss to coat. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate for 30 minutes to let flavors meld.

What to Serve With

This salad pairs beautifully with grilled meats or tofu, tacos, enchiladas, or fajitas. Serve it as a base for a burrito bowl or alongside tortilla chips and guacamole. It’s great at summer cookouts or as a vibrant lunch with a side of black bean soup or roasted veggies.

Tips for Success

• Let the quinoa cool before mixing to avoid wilting the herbs or melting the cheese
• Use grilled or charred corn for extra flavor depth
• Taste and adjust the lime, salt, and chili to your liking
• Make it ahead—this salad holds up well in the fridge
• Chop everything finely for even distribution in every bite

Common Mistakes to Avoid

• Not rinsing quinoa—it can taste bitter if not properly rinsed
• Using watery or overcooked quinoa—fluffy quinoa works best for texture
• Forgetting to season enough—quinoa absorbs flavor, so be generous with dressing
• Mixing ingredients while hot—this can wilt herbs and compromise texture
• Overloading on cheese—it should enhance, not overpower the salad

How to Store & Reheat

Store in an airtight container in the fridge for up to 4 days. Serve cold or let come to room temperature before serving. Freezing is not recommended due to the fresh herbs and cheese, but you can freeze cooked quinoa and corn separately to save time for future batches.

Frequently Asked Questions

Can I make this vegan?
Absolutely. Just skip the cheese or use a plant-based alternative.

Can I use canned corn?
Yes, just drain and rinse it well. For best flavor, sauté it in a hot pan for a few minutes.

Is this salad good for meal prep?
Yes, it stores well and tastes even better the next day as the flavors meld.

Can I serve it warm?
Definitely. It’s delicious both warm and cold—just don’t add the cheese until after it’s cooled slightly.

Nutritional Info (approximate per serving)

Calories: 230
Protein: 8g
Carbohydrates: 28g
Fat: 9g
Fiber: 4g
Sugar: 3g
Sodium: 240mg

Conclusion

This Mexican Street Corn Quinoa Salad is the ultimate blend of comfort and nutrition—a dish that’s as fun to eat as it is to serve. With bold flavors, colorful ingredients, and a whole lot of texture, it’s a fresh take on a summer staple that you’ll want to make again and again. Whether as a crowd-pleasing side or a wholesome main, this salad proves that healthy food can be downright irresistible.

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August 21, 2025 by Melissa