Mexican Street Corn Quinoa Salad
A vibrant salad bursting with flavor, combining the sweetness of corn, creaminess of cotija cheese, and zesty lime for a refreshing dish perfect for any occasion.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinse under cold water before cooking
- 2 cups water For cooking quinoa
- 1 cup sweet corn Can use fresh or frozen
- 1/2 cup cotija cheese Crumbled
- 1/4 cup fresh cilantro Chopped
Dressing Ingredients
- 1/4 cup plain yogurt
- 1 pcs lime Juiced
- 1 teaspoon smoked paprika
- to taste salt and pepper
Instructions
Preparation
- Rinse quinoa under cold water for about 2 minutes.
- In a saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed.
- Fluff quinoa with a fork and let cool.
Mixing
- In a large bowl, mix the cooled quinoa with sweet corn, crumbled cotija cheese, and chopped cilantro.
Dressing Preparation
- In a small bowl, whisk together yogurt, lime juice, smoked paprika, and salt and pepper.
Combining
- Pour the dressing over the quinoa mixture and toss to combine. Serve chilled or at room temperature.
Notes
Consider adding diced jalapeños for a spicy kick, or swapping cotija cheese for feta if preferred. This salad can be enhanced with avocado for creaminess, or can be served with grilled chicken or spicy shrimp.