Elote Style Quinoa Salad is a vibrant and flavorful dish inspired by Mexican street corn. This salad combines fluffy quinoa, sweet corn, roasted peppers, creamy dressing, and a sprinkle of cotija cheese for a light yet satisfying meal or side dish.
Why You’ll Love This Recipe
- Full of flavor: Zesty lime, smoky chili powder, and creamy dressing mimic the irresistible taste of elote.
- Nutrient-dense: Packed with protein-rich quinoa and fiber from corn and beans.
- Versatile: Serve as a main, side, or bring it to your next potluck.
- Great for meal prep: Holds up well in the fridge and tastes even better the next day.
- Customizable: Easily adjust to be vegan, dairy-free, or spicy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked quinoa
- Sweet corn kernels (fresh, grilled, or frozen and thawed)
- Roasted mini sweet peppers
- Black beans (optional)
- Fresh cilantro, chopped
- Cotija cheese, crumbled
For the dressing
- Mayonnaise or Greek yogurt
- Lime juice and zest
- Garlic, minced
- Chili powder
- Salt and pepper
- Optional: hot sauce or cayenne for heat
Directions
- Cook the quinoa: Rinse thoroughly and cook according to package instructions. Let cool.
- Roast the peppers: Slice and sauté mini sweet peppers in olive oil until softened and lightly charred.
- Prepare the corn: Grill, sauté, or thaw frozen corn.
- Make the dressing: Whisk together mayo or yogurt, lime juice and zest, garlic, chili powder, salt, and pepper.
- Combine ingredients: In a large bowl, mix quinoa, corn, peppers, black beans, and cilantro. Add dressing and toss to coat.
- Garnish and serve: Sprinkle with cotija cheese and more cilantro before serving.
Servings and timing
- Servings: 6–8
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Variations
- Spicy: Add jalapeños or chipotle peppers.
- Vegan: Use vegan mayo and skip cotija or use plant-based cheese.
- Protein boost: Add grilled chicken or tofu.
- Extra crunch: Toss in diced cucumbers or red bell peppers.
- Different grains: Substitute quinoa with farro or brown rice.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Meal prep: Keep dressing separate for max freshness if prepping ahead.
- Freezing: Not recommended due to texture changes.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling for a few hours.
Is this salad served hot or cold?
It’s typically served cold or at room temperature, but it can be warmed slightly.
What kind of corn is best?
Fresh grilled corn is ideal, but frozen or canned will also work.
Can I use another grain instead of quinoa?
Yes—try farro, couscous, or barley for a different texture.
Is it gluten-free?
Yes, quinoa is naturally gluten-free. Just verify other ingredients.
How do I roast sweet peppers?
Sauté in a pan with olive oil until softened and slightly charred.
Can I omit the cheese?
Yes—just add a bit more salt or a dairy-free cheese alternative.
What goes well with this salad?
Serve with grilled meats, tacos, or as part of a potluck spread.
How spicy is it?
Mild by default, but you can add chili flakes or hot sauce to increase heat.
How do I keep leftovers fresh?
Store in a sealed container and keep refrigerated; stir before serving.
Conclusion
Elote Style Quinoa Salad is a fresh, zesty, and colorful dish that brings the flavors of Mexican street corn to your table in a wholesome format. It’s an ideal make-ahead option for any gathering, meal prep routine, or quick lunch—delicious and satisfying every time.
Print
Elote Style Quinoa Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Salad/Side
- Method: Stovetop + Assembly
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
A vibrant, Mexican-inspired quinoa salad with sweet corn, creamy cotija-style cheese, lime, chili, and cilantro—capturing the flavors of street-style elote in a nutritious grain bowl.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp lime juice (about 1 lime)
- 1 tsp lime zest
- 1/2 cup crumbled cotija cheese (or feta for vegetarian)
- 1/4 tsp chili powder (plus more for garnish)
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Optional: a drizzle of melted butter or a pinch of Tajín for extra flavor
Instructions
- In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Remove from heat and let quinoa rest, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
- If using fresh corn, grill or sauté until lightly charred. Frozen corn can be briefly sautéed. Add corn to the cooled quinoa.
- In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Pour dressing over quinoa and corn, tossing to coat evenly.
- Gently fold in cotija cheese and chopped cilantro.
- Adjust seasoning to taste, adding more lime juice, salt, or chili powder as desired.
- Transfer to a serving bowl or container. Garnish with extra cilantro, a sprinkle of cotija, lime wedges, and a pinch of chili powder or Tajín before serving.
Notes
- For a dairy-free version, omit cotija and use avocado cubes instead.
- Make it vegan by swapping mayo for vegan mayonnaise or more Greek yogurt.
- Add black beans or diced red bell pepper for more color and protein.
- Can be served warm, at room temperature, or chilled—great for meal prep.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg