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Mexican Street Corn Quinoa Salad
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5 from 2 votes

Mexican Street Corn Quinoa Salad

This Mexican Street Corn Quinoa Salad is a zesty, protein packed salad that's perfect for your next summer party!
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8 servings
Calories: 208kcal
Author: MaryAnn Dwyer

Ingredients

  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 cups corn kernels, about 4 ears
  • 2 cups cooked quinoa
  • 1/2 cup red onion, finely chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup Cotija cheese, crumbled plus extra for sprinkling on top
  • 1 jalapeno, finely chopped
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1 lime

Dressing

  • 3 Tbsp. good mayonnaise
  • 3 Tbsp. sour cream
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne powder

Instructions

  • Add olive oil and butter to a large skillet over medium heat. Add the corn and cook until the corn starts to char, stirring often, about 8 minutes. Remove from heat.
  • In a large bowl, combine corn, cooked quinoa, red onion, roasted peppers, cheese, jalapeno and cilantro. Fold in the dressing. Squeeze lime juice over top and toss again. Add to serving bowl. Sprinkle with extra Cotija cheese. Serve.

Dressing

  • In a small bowl, combine all dressing ingredients and whisk until well blended. Serve.

Nutrition

Calories: 208kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 411mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 11.6mg | Calcium: 73mg | Iron: 1.4mg