clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quinoa Street Corn Salad

Quinoa Street Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This quinoa street corn salad is a great make-ahead recipe. Packed with nutritious ingredients and tossed in a spicy homemade dressing, this recipe makes a perfect side dish or filling lunch!


Units Scale
  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth
  • 1 (15oz) can sweet corn, drained
  • 1/4 cup crumbled cotija or queso fresco
  • 1/4 cup diced red onion
  • 1 small jalapeño, diced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro

For the dressing

  • 2 tablespoons chopped chipotle chilies in adobo sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • chopped cilantro, optional


  1. Cook the quinoa in the vegetable broth according to the package directions.
  2. Heat the olive oil in a large non-stick skillet over medium heat.
  3. Add the corn and cook for 3-4 minutes, stirring occasionally. Allow the corn to cool slightly.
  4. Fill a small bowl with ice water and add the diced onions. Allow the onions to soak for 2-3 minutes. This will help tame the bite and give them a more mild flavor.
  5. Whisk together the chopped chipotle chili peppers in adobo sauce with mayonnaise, lime juice, garlic powder, and salt.
  6. In a large bowl, add the quinoa and stir to combine with the dressing.
  7. Top the quinoa with the corn. Drain the onions and add the onions, cotija cheese, jalapeño, and cilantro.
  8. Once you’re ready to enjoy it, add the avocado and serve immediately.