Mexican Street Corn and Quinoa Salad Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water or vegetable broth 2 cups corn kernels (fresh, canned, or frozen) 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon garlic powder Salt and pepper, to taste 1/4 cup crumbled cotija cheese (or feta) 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 jalapeño, seeded and minced (optional) For the Dressing: 2 tablespoons mayonnaise 2 tablespoons Greek yogurt or sour cream Juice of 1 lime 1/2 teaspoon cumin Salt, to taste Directions: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool. Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool. In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese. In a small bowl, whisk together all dressing ingredients until smooth. Pour dressing over the quinoa mixture and toss gently to combine. Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.

Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!