Mexican Street Corn Salad
This colorful and tasty salad blends the sweetness of corn with the nutty flavor of quinoa, all brought together by a tangy lime and hummus dressing. It’s ideal as a side dish or a light main course, providing a refreshing and nutritious option for any meal.
Ingredients for Mexican Street Corn Salad
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups fresh or frozen corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup crumbled cotija cheese (optional)
For the Hummus Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup hummus
- Salt and pepper to taste
Instructions For Mexican Street Corn Salad
Cook the Quinoa:
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
Prepare the Corn:
- If using fresh corn, boil or grill the corn until tender, then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool. I use fresh or canned and saute them on high heat in a pan to get those barbeque type grilled marks on the corn.
Make the Hummus Dressing:
- In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, cumin, chili powder, hummus, salt, and pepper until smooth and well combined.
Assemble the Salad:
- In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Pour the hummus dressing over the salad and toss to combine.
Add the Finishing Touches:
- Gently fold in the diced avocado and sprinkle with crumbled cotija cheese, if using.
Serve:
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Enjoy this salad as a refreshing side dish or a light main course. For an extra treat, bake some corn tortillas until crispy to serve alongside. These are much better than bagged tortilla chips. You won’t be disappointed.
Tips and Variations on the Mexican Street Corn Salad
- Add Protein: For a more filling meal, add black beans, grilled chicken, or shrimp. These additions not only boost the protein content but also add different textures and flavors.
- Spice it Up: Add diced jalapeños or a dash of hot sauce for extra heat. This can give the salad a nice kick.
- Make it Vegan: Skip the cotija cheese or use a vegan cheese alternative to make the salad vegan-friendly.
- Extra Crunch: Top with toasted pumpkin seeds or crushed tortilla chips for added texture.
- Hummus Variations: Experiment with different hummus flavors, such as roasted red pepper or garlic, to add a unique twist to the dressing.
Nutritional Benefits
This Mexican Corn and Quinoa Salad is not only delicious but also packed with nutrients:
- Quinoa: A complete protein containing all nine essential amino acids, high in fiber, magnesium, and antioxidants.
- Corn: Rich in fiber, vitamins, and antioxidants, providing sweetness and crunch.
- Avocado: Offers healthy fats, fiber, and a variety of vitamins and minerals.
- Hummus: Adds creaminess, protein, and fiber from chickpeas, along with healthy fats.
Serving Suggestions
This salad pairs well with various sides and beverages:
Sides:
- Mexican Street Corn (Elote): Grilled corn on the cob coated with a mixture of mayonnaise, chili powder, and cotija cheese, then sprinkled with lime juice.
- Guacamole and Chips: A classic appetizer that pairs perfectly with the salad.
- Black Bean Salad: Another nutritious and flavorful side.
Beverages:
- Margaritas: A refreshing cocktail made with tequila, lime juice, and triple sec.
- Mexican Beer: Light and crisp beers like Corona, Modelo, or Pacifico.
- Agua Fresca: A light, non-alcoholic beverage made from fruit, water, and a bit of sugar.
Additional Tips
- Use Fresh Ingredients: Fresh corn, ripe tomatoes, and a perfectly ripe avocado will elevate the flavors.
- Balance the Flavors: Taste the dressing before adding it to the salad and adjust the lime juice, salt, and pepper to your liking.
- Chill Before Serving: Letting the salad sit in the refrigerator for a bit before serving allows the flavors to meld together.
- Customize to Your Taste: Experiment with different ingredients and flavors to make the salad your own.
Mexican Street Corn Salad……..
This Mexican Corn Salad with Quinoa and Hummus Dressing is a delightful fusion of flavors and textures, offering a nutritious and satisfying meal. Whether you’re enjoying it as a side dish or a light main course, this salad is sure to impress. With its vibrant ingredients and creamy hummus dressing, it’s a dish that you’ll want to make again and again. Enjoy it at your next meal and savor the delicious blend of Mexican-inspired flavors.
Also You Can Try: Mexican Doritos Casserole
Or Try: Chili’s Roaster Street Corn
Mexican Street Corn Salad with Quinoa and Hummus
This colorful and tasty salad blends the sweetness of corn with the nutty flavor of quinoa, all brought together by a tangy lime and hummus dressing. It’s ideal as a side dish or a light main course, providing a refreshing and nutritious option for any meal.
Ingredients
For the Salad:
- 1 cup quinoa rinsed
- 2 cups water
- 2 cups fresh or frozen corn kernels
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 1 avocado diced
- 1/4 cup crumbled cotija cheese optional
For the Hummus Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup hummus
- Salt and pepper to taste
Instructions
Cook the Quinoa:
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
Prepare the Corn:
- If using fresh corn, boil or grill the corn until tender, then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool. I use fresh or canned and saute them on high heat in a pan to get those barbeque type grilled marks on the corn.
- mexican street corn salad
Make the Hummus Dressing:
- In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, cumin, chili powder, hummus, salt, and pepper until smooth and well combined.
Assemble the Salad:
- In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Pour the hummus dressing over the salad and toss to combine.
Add the Finishing Touches:
- Gently fold in the diced avocado and sprinkle with crumbled cotija cheese, if using.
Serve:
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Enjoy this salad as a refreshing side dish or a light main course. For an extra treat, bake some corn tortillas until crispy to serve alongside. These are much better than bagged tortilla chips. You won’t be disappointed.
Notes
Mexican Street Corn Salad with Quinoa and Hummus
Nutrition
Calories: 460kcalCarbohydrates: 52gProtein: 12gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 8mgSodium: 356mgPotassium: 823mgFiber: 10gSugar: 7gVitamin A: 1423IUVitamin C: 57mgCalcium: 100mgIron: 4mg
