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Dairy-Free Mexican Street Corn Quinoa Salad

A vibrant and refreshing salad that combines the flavors of Mexican street corn with quinoa, all while being dairy-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 230
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup quinoa Rinsed well with cold water for optimal fluffiness
  • 2 cups water Use vegetable broth for added flavor
  • 2 cups corn kernels Fresh or frozen, but fresh is best!
  • 3 tablespoons vegan mayonnaise For that creamy consistency
  • 1 tablespoon lime juice Freshly squeezed is magic!
  • 1 teaspoon lime zest Adds an extra zing!
  • 1/2 teaspoon chili powder For a hint of warmth
  • 1/4 teaspoon smoked paprika For that irresistible smoky taste
  • 1/4 cup chopped cilantro It’s a must for freshness!
  • 1/4 cup diced red onion Adds crunch and a pop of color
  • 1 piece jalapeño pepper Minced; leave out the seeds if you prefer less heat
  • 1 piece ripe avocado Diced; adds creaminess
  • to taste Salt and black pepper Adjust to your preference

Method
 

Preparation
  1. Rinse the quinoa under cold water and drain well.
  2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed.
  3. Fluff the quinoa with a fork and set aside to cool.
  4. Heat a skillet over medium-high heat and sauté the corn kernels for about 5 minutes or until lightly charred.
Combining
  1. In a large mixing bowl, whisk together the vegan mayonnaise, lime juice, lime zest, chili powder, and smoked paprika.
  2. Add the cooled quinoa and charred corn to the bowl and toss gently.
  3. Fold in the chopped cilantro, diced red onion, minced jalapeño, and diced avocado carefully.
  4. Season with salt and freshly ground black pepper.
  5. Chill in the refrigerator for at least 20 minutes before serving.

Notes

This salad is perfect for meal prep and can be made a day ahead. Store leftovers in the fridge for up to 3 days, but avoid freezing as it affects the texture of the veggies.