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Dairy-Free Mexican Street Corn Quinoa Salad

A vibrant salad combining the bold flavors of Mexican street corn with a fresh and creamy dressing, featuring nutty quinoa and charred corn, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Always rinse it before cooking to remove the bitter saponins.
  • 2 cups water Use vegetable broth for even more flavor.
  • 2 cups corn kernels Fresh or frozen works great!
  • 3 tablespoons vegan mayonnaise I personally love the taste of Just Mayo or Follow Your Heart!
  • 1 tablespoon lime juice Freshly squeezed is best.
  • 1 teaspoon lime zest Enhances the citrus flavor beautifully.
  • 1/2 teaspoon chili powder Adjust according to your spice preference.
  • 1/4 teaspoon smoked paprika Adds delightful smokiness.
  • 1/4 cup chopped cilantro Feel free to swap for parsley if needed.
  • 1/4 cup diced red onion Adds crunch and color.
  • 1 pepper jalapeño, minced A touch of heat; remove seeds for milder flavor.
  • 1 ripe avocado diced Add it just before serving for freshness.
  • to taste Salt and black pepper Essential for rounding out flavors.

Method
 

Preparation
  1. Rinse 1 cup of quinoa under cold water for about 30 seconds to remove any bitterness. Drain well.
  2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until all the liquid is absorbed. Fluff the grains with a fork and allow them to cool down.
  3. In a large skillet over medium-high heat, add 2 cups of corn kernels and cook for about 5 minutes or until they are lightly charred.
  4. In a large bowl, whisk together the vegan mayonnaise, lime juice, lime zest, chili powder, and smoked paprika until smooth.
  5. Once the quinoa has cooled, add it to the bowl with the dressing along with the charred corn. Toss gently to coat.
  6. Add chopped cilantro, diced red onion, minced jalapeño, and diced avocado. Stir gently to combine.
  7. Season with salt and black pepper to taste. Chill in the refrigerator for at least 20 minutes before serving.

Notes

For added flavor, consider marinating the quinoa in lime juice for an hour before adding it to the salad. This salad can be stored in an airtight container in the fridge for up to 3 days. Perfect for meal prep.