Get ready to transform your taste buds with a mouthwatering Quinoa Street Corn Salad that brings the vibrant streets of Mexico right to your dinner table! This isn't just another salad – it's a culinary adventure that combines the nutty richness of quinoa, the smoky sweetness of grilled corn, and a zesty lime dressing that will make your taste buds dance. Perfect for summer gatherings, quick lunches, or as a show-stopping side dish, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Quinoa, cooked
- Fresh corn, grilled
- Red bell pepper, diced
- Cilantro, chopped
- Lime juice
- Olive oil
- Salt and pepper to taste
Instructions
- Begin by cooking the quinoa. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, prepare the corn. If using fresh corn, preheat your grill to medium-high heat. Husk the corn and remove all silk. Grill the corn for about 10-12 minutes, turning occasionally until it is charred and tender. Remove from the grill and let it cool slightly.
- Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl. If using canned or frozen corn, skip the grilling step and simply drain and rinse the corn before adding it to the bowl.
- Add the cooked quinoa to the bowl with the corn. Then, add 1 diced red bell pepper and 1/4 cup of chopped cilantro to the mixture.
- In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, and salt and pepper to taste. Adjust the seasoning as needed.
- Pour the lime dressing over the quinoa and corn mixture. Gently toss everything together until well combined, ensuring the dressing evenly coats all the ingredients.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve the Quinoa Street Corn Salad chilled or at room temperature, garnished with extra cilantro if desired.
Tips
- Quinoa Perfection: Always rinse your quinoa before cooking to remove any bitter coating. Use a 2:1 water to quinoa ratio for fluffy, perfectly cooked grains.
- Corn Charring Technique: For the most authentic street corn flavor, grill the corn until you see beautiful char marks. If you don't have a grill, a cast-iron skillet can create similar smoky results.
- Make-Ahead Magic: This salad actually tastes even better after sitting for a few hours, allowing the flavors to meld. Prepare it in advance and refrigerate for an easy meal prep option.
- Customization is Key: Feel free to add protein like grilled chicken or black beans, or make it vegan by ensuring all ingredients are plant-based.
- Freshness Matters: Use fresh cilantro and squeeze your own lime juice for the most vibrant flavor profile.
Nutrition Facts
Calories: 324kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
