Description
A vibrant summer salad featuring charred corn, fluffy quinoa, and classic Mexican street corn flavors in a zesty lime dressing.
Ingredients
1 cup quinoa, rinsed
2 cups water
4 ears fresh corn, husked
1 tablespoon olive oil
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1/4 cup red onion, finely diced
1 jalapeño, seeded and minced
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Step 1: Cook quinoa according to package directions (typically simmer 15-20 minutes until water is absorbed). Fluff with fork and let cool.
Step 2: Brush corn with olive oil and grill over medium-high heat 8-10 minutes, turning occasionally, until charred in spots. Let cool slightly.
Step 3: Cut kernels off corn cobs and place in large bowl.
Step 4: Add cooled quinoa, cotija cheese, cilantro, red onion, and jalapeño to bowl with corn.
Step 5: In small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder.
Step 6: Pour dressing over salad and toss gently to combine. Season with salt and pepper.
Step 7: Chill 30 minutes before serving for flavors to meld.
- Prep Time: 20
- Cook Time: 20
- Category: Main Course
Nutrition
- Calories: 320
- Fat: 15g
- Carbohydrates: 38g
- Protein: 11g