Mexican Street Corn Quinoa Salad – Bright, Zesty & Completely Plant-Based

If you’re looking for a salad that’s as bold in flavor as it is beautiful on the plate, this Mexican Street Corn Quinoa Salad is about to become your summer staple. Inspired by the classic flavors of elote—charred corn, chili, lime, and fresh herbs—this plant-based version ditches the dairy but keeps all the zest. Tossed with fluffy quinoa, creamy avocado, and a tangy lime dressing, it’s a refreshing, hearty, and protein-packed dish that works just as well for backyard BBQs as it does for make-ahead lunches. It’s light, vibrant, and made with whole, nourishing ingredients you’ll feel great about.

Why You’ll Love This Dairy-Free Elote-Inspired Salad

This salad takes everything you love about traditional Mexican street corn and gives it a fresh, health-conscious twist. Charred sweet corn brings smoky depth, while quinoa adds satisfying texture and plant protein. Avocado replaces cheese with rich creaminess, and a simple lime-tahini dressing adds brightness and tang without a drop of dairy. It’s totally vegan, gluten-free, and loaded with color and crunch. Plus, it holds up well in the fridge, making it an ideal choice for meal prep, picnics, or casual entertaining. One forkful and you’ll be hooked on its zesty, satisfying bite.

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What You’ll Need – Ingredients List

This recipe comes together with a handful of fresh, simple ingredients, most of which you’ll find in any well-stocked kitchen or local produce section. The key is to use in-season corn for the best sweetness and char. Quinoa makes this salad hearty and balanced, while a creamy dairy-free dressing ties everything together.

1 cup dry quinoa (or ~3 cups cooked)
2 cups corn kernels (fresh, grilled, or canned and drained)
1 red bell pepper, diced
1 avocado, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 2 limes
1 tablespoon olive oil
1 tablespoon tahini or dairy-free yogurt
½ teaspoon chili powder
Salt and pepper, to taste
Optional: jalapeño (for spice), green onions, or pepitas for crunch

Nutritional Benefits at a Glance

This salad is not only flavorful and filling, but it also packs a nutritional punch from every ingredient. Quinoa is a complete protein and a great source of fiber and magnesium, while corn adds natural sweetness, fiber, and antioxidants like lutein. Avocado provides heart-healthy fats and potassium, and lime juice boosts vitamin C. With no dairy, added sugars, or processed ingredients, this salad is clean eating at its best—colorful, energizing, and satisfying without weighing you down.

Calories: ~310 per serving (based on 4 servings)
Protein: 9g
Fiber: 6g
Fat: 14g (mostly from avocado and olive oil)
Carbs: 34g
Vitamin C: ~35% DV
Iron: ~15% DV

How Much Time You’ll Need

One of the best parts of this recipe is how quick and low-effort it is. You can prep most of the ingredients in advance, and it all comes together in about 30 minutes from start to finish. Perfect for hot days when you don’t want to spend time over the stove—just boil some quinoa, char the corn (or open a can), and mix it all up.

Prep Time: 10–15 minutes
Cook Time (for quinoa + corn): 15–20 minutes
Total Time: ~30 minutes

How to Make Mexican Street Corn Quinoa Salad – Step by Step

This salad is all about bold, fresh flavors and satisfying textures—and it’s super easy to put together. Whether you’re grilling your corn or using canned, the process is simple and totally customizable. Here’s how to make it from start to finish with minimal fuss and maximum flavor.

Cook the quinoa: Rinse 1 cup quinoa under cold water, then simmer in 2 cups of water until fluffy, about 15 minutes. Let cool.
Char the corn: Grill fresh corn until slightly blackened, or sauté drained canned corn in a hot pan with a bit of oil until golden. Let cool.
In a large bowl, combine cooked quinoa, corn, bell pepper, red onion, cilantro, and optional jalapeño.
In a small bowl or jar, whisk together lime juice, olive oil, tahini, chili powder, salt, and pepper until smooth.
Pour the dressing over the salad and toss well to combine.
Gently fold in the diced avocado just before serving to preserve texture.
Taste and adjust seasoning as needed, then serve chilled or at room temperature.

Flavorful Twists & Variations

Once you have the base recipe down, it’s easy to put your own spin on this salad depending on what you have on hand or what flavors you’re craving. Here are some simple, delicious ways to remix the salad and keep it fresh all summer long.

Add black beans for extra protein and fiber
Use grilled zucchini or cherry tomatoes for a veggie-forward version
Swap quinoa for couscous, brown rice, or farro
Toss in arugula or baby spinach for a leafy twist
Add crushed tortilla chips or roasted chickpeas on top for crunch
Mix in a touch of agave for a sweet-savory flavor balance

How to Store and Make Ahead

This salad is meal-prep gold—it stores beautifully, holds up to chilling, and the flavors only improve as they sit. Make a big batch on Sunday and enjoy it all week for lunch, snacks, or dinner sides. Just follow a few key storage tips to keep everything fresh and tasty.

Store in an airtight container in the fridge for up to 4 days
Add avocado just before serving to prevent browning
If meal prepping, keep dressing separate until ready to serve
Enjoy cold or at room temperature—no need to reheat
Give it a quick toss before serving to redistribute flavors

Delicious Ways to Serve This Street Corn Salad

While it’s totally satisfying on its own, this quinoa salad also shines as a side or topping for a wide variety of meals. Its bold, zesty flavor pairs especially well with grilled mains or Mexican-inspired dishes. Here are some fun and flavorful ways to enjoy it:

As a side with grilled tofu, tempeh, or portobello mushrooms
Tucked into lettuce cups or tortillas for easy plant-based tacos
On top of a bed of greens with extra lime and hot sauce
As a burrito bowl base with black beans and salsa
Scooped up with tortilla chips as a chunky dip
Next to veggie burgers or sweet potato fries at a cookout

Make It Kid-Friendly

This salad is full of flavor, but it’s easy to tweak for younger palates. Kids tend to love sweet corn and creamy avocado, and you can dial back the spice and onions to make it more approachable. Letting kids help build their own taco bowls or mix the salad can also make them more excited to try it.

Leave out the red onion or chili powder for milder flavor
Use sweet mini bell peppers instead of spicy jalapeño
Cut avocado into fun shapes or mash and mix it in
Serve with chips or in a tortilla for familiar presentation
Let kids build their own version with toppings they like

Chef’s Tips for the Best Summer Quinoa Salad

Want to take your street corn salad from good to restaurant-worthy? These small techniques and tweaks can elevate flavor, texture, and presentation. Whether you’re hosting guests or just cooking for yourself, these tips help ensure a bright, balanced, and satisfying result every time.

Rinse quinoa before cooking to remove bitterness and improve texture
Char the corn—don’t skip this step! It adds authentic street corn flavor
Let quinoa cool fully before mixing to avoid soggy salad
Use fresh lime juice for the best flavor—bottled just doesn’t compare
Add avocado last to keep it fresh and vibrant in the bowl
Garnish with fresh herbs or a sprinkle of chili-lime seasoning before serving

Final Thoughts – Your New Summer Favorite, All in One Bowl

This Mexican Street Corn Quinoa Salad is everything a summer dish should be—bright, fresh, flavorful, and good for you. It delivers big flavor with clean, simple ingredients and comes together quickly, with no fuss and no dairy required. Whether you’re vegan, gluten-free, or just looking to eat more plants, this salad offers the perfect balance of taste, texture, and nutrition. Make it once and you’ll find yourself craving it again and again. Bookmark it for your next cookout, meal prep session, or taco night, and tag your creations with #StreetCornQuinoaSalad to share the plant-based love.

FAQs

Yes, both canned and frozen corn work well when fresh corn isn’t available. If using canned, make sure to drain and rinse it first. For frozen corn, thaw and pat dry before roasting or sautéing to develop that signature charred flavor that mimics street corn.

This salad is best served cold or at room temperature, which makes it perfect for summer meals, potlucks, or meal prep. You can enjoy it slightly warm if freshly made, but chilling it allows the flavors to blend and the dressing to absorb into the quinoa.

Stored in an airtight container, this salad keeps well in the fridge for up to 4 days. Because it’s dairy-free and made with hearty ingredients like quinoa and roasted corn, it holds its texture and flavor better than many leafy salads.

Absolutely. While quinoa offers plant-based protein, you can boost it by adding black beans, grilled tofu, avocado, or shredded rotisserie chicken. For a vegan version, black beans or chickpeas are especially delicious and pair perfectly with the Mexican-inspired flavors.

A creamy vegan dressing made with lime juice, olive oil, garlic, chili powder, and dairy-free yogurt or tahini works beautifully. If you’re not strictly vegan, you can also use a light chipotle mayo or a squeeze of lime mixed with a dollop of sour cream or Greek yogurt for a tangy twist.