🌽 A Fresh Take on a Beloved Classic
Mexican street corn — known lovingly as elote — has captured hearts (and taste buds) around the world. The signature mix of sweet grilled corn, creamy mayo, tangy lime, crumbly cotija cheese, and a dusting of chili powder is a perfect harmony of flavors. Whether served on the cob or as kernels in a cup (esquites), it’s a snack that instantly transports you to the lively streets of Mexico, filled with the scent of roasted corn and citrusy spice in the air.
But today, we’re taking that classic flavor and giving it a fresh, wholesome twist. Enter: the Mexican Street Corn Quinoa Salad — a dish that’s as nourishing as it is vibrant. It’s packed with plant-based protein from quinoa and black beans, brightened with fresh vegetables, and tied together by a creamy, zesty dressing that captures all the essence of elote.
This isn’t just a salad — it’s a meal. A celebration of color, texture, and balance that satisfies both the palate and the body.
🥑 The Power of Wholesome Ingredients
This dish is a nutritional powerhouse thanks to its thoughtful combination of superfoods and fresh produce.
- Quinoa, often called the “mother grain,” is rich in complete protein and naturally gluten-free. It provides a hearty, nutty base that soaks up the dressing beautifully.
- Black beans add fiber, creaminess, and a touch of earthiness that pairs perfectly with sweet corn.
- Corn, whether grilled or roasted, brings that signature summer sweetness and smoky aroma that defines street corn.
- Fresh vegetables — crunchy cucumbers, shredded carrots, and crisp lettuce — add refreshing contrast and color.
- Cotija cheese, with its salty, tangy bite, ties the whole dish together with authentic Mexican flair.
Topping it off with creamy pepper confit and a homemade dressing made from lime juice, a touch of mayo or Greek yogurt, chili powder, and a pinch of cumin creates a symphony of flavors that’s both comforting and exciting.
🥣 Recipe: Mexican Street Corn Quinoa Salad
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups corn kernels (fresh, roasted, or grilled)
- 1 small red bell pepper, diced
- ½ cup shredded carrots
- ½ cup red cabbage, thinly sliced
- 1 cup romaine or butter lettuce, chopped
- ¼ cup cotija cheese (or feta)
- 2 tablespoons fresh cilantro, chopped
- Optional: sliced boiled eggs, avocado, or sliced cucumbers for garnish
For the Dressing:
- 3 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon olive oil
- Juice of 1 large lime
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- Salt and pepper to taste
👩🍳 Directions
Continue reading on the next page
CONTINUE READING IN THE NEXT PAGE
