Name: Dairy-Free Mexican Street Corn Quinoa Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup quinoa, uncooked; 2 cups water; 2 (15 ounce) cans of corn (or frozen/fresh corn); ⅓ cup red onion, diced; ¼ cup fresh cilantro, minced, plus a few leaves for garnish; 2 tablespoons lime juice, plus more for garnishing if desired; ½ tablespoon apple cider vinegar; ¼ cup vegan mayonnaise; ½ teaspoon cumin; 1 teaspoon smoked paprika; ¼ teaspoon kosher salt; ¼ teaspoon cayenne pepper; 1-2 tablespoons olive oil; 1 cup dairy-free feta cheese

Jump to Recipe

If you’re craving a vibrant, flavorful dish that’s both nourishing and allergy-friendly, this Dairy-Free Mexican Street Corn Quinoa Salad is about to become your new go-to. Packed with the smoky sweetness of charred corn, the tangy creaminess of a zesty dairy-free dressing, and the satisfying nutty bite of quinoa, this salad bursts with textures and colors that make every bite a celebration. It’s a refreshing twist on the classic Mexican street corn, reimagined in a wholesome, dairy-free form that’s perfect for lunch, dinner, or even your next picnic.

Dairy-Free Mexican Street Corn Quinoa Salad Recipe - Recipe Image

Ingredients You’ll Need

Getting this dish just right depends on a handful of simple ingredients that come together to deliver bold flavors and beautiful textures. Each element plays a crucial role, from the fluffy quinoa that forms the hearty base to the fresh herbs that add brightness and the spices that bring depth and warmth.

Quinoa: 1 cup of uncooked quinoa provides a protein-packed, fluffy foundation.
Water: 2 cups to cook the quinoa perfectly light and tender.
Olive oil: 1-2 tablespoons to give your sautéed corn a rich, golden finish.
Corn: 2 (15 ounce) cans or alternatively fresh/frozen corn for that naturally sweet, slightly smoky bite.
Red onion: ⅓ cup, diced finely to add subtle sharpness and crunch.
Dairy-free feta cheese: 1 cup split between mixing and garnishing to bring creamy, tangy flavor without dairy.
Fresh cilantro: ¼ cup minced with some reserved leaves for garnish—adds a herby, citrusy pop.
Vegan mayonnaise: ¼ cup to create the luscious dressing that binds everything together.
Apple cider vinegar: ½ tablespoon giving a gentle acidic lift that balances richness.
Lime juice: 2 tablespoons plus extra for garnishing to brighten and freshen every bite.
Cumin: ½ teaspoon, a staple spice that brings earthiness perfect for Mexican flavors.
Smoked paprika: 1 teaspoon to infuse that unmistakable smoky aroma.
Kosher salt: ¼ teaspoon to enhance all other flavors without overpowering.
Cayenne pepper: ¼ teaspoon to add just the right amount of gentle heat.

How to Make Dairy-Free Mexican Street Corn Quinoa Salad

Step 1: Cook the Quinoa

Begin by boiling 2 cups of water in a small saucepan. Add your rinsed quinoa and cook it gently according to the package directions, usually about 15 minutes until all the water is absorbed. When done, fluff it with a fork and set it aside to cool slightly while you prepare the rest. This perfectly cooked quinoa will be the wholesome, tender base that soaks up all the delicious flavors later on.

Step 2: Sauté the Corn

While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Toss in your corn—whether canned, fresh, or frozen—and sauté until it’s just a little charred and caramelized, about 7-10 minutes for fresh or canned corn. This step is what gives the salad its smoky Mexican street corn vibe. If you’re using frozen corn, give it a bit more time to dry out and brown beautifully. Your kitchen will start smelling irresistible!

Step 3: Whip Up the Dressing

In a small bowl, combine vegan mayonnaise, apple cider vinegar, lime juice, cumin, smoked paprika, kosher salt, and cayenne pepper. Whisk everything together until you get a smooth and tangy dressing that’s bursting with flavor. This dressing is the magic ingredient that ties the whole salad together, adding creaminess and a zing of citrus and spice without any dairy at all.

Step 4: Assemble the Salad

Now comes the fun part—bringing everything together. In a large mixing bowl, add your cooked quinoa and charred corn. Toss in the diced red onion and half of your dairy-free feta cheese. Pour over the dressing and mix everything thoroughly to evenly coat those vibrant ingredients. Let it rest for 10-15 minutes to allow the flavors to marry beautifully. Then sprinkle in the remaining feta and fresh cilantro, giving it one last gentle toss. Garnish with extra cilantro and some crumbled feta for a picture-perfect finish.

How to Serve Dairy-Free Mexican Street Corn Quinoa Salad

Garnishes

Fresh cilantro leaves and crumbles of dairy-free feta cheese on top not only elevate the presentation but also add that final burst of flavor to every bite. You can also sprinkle a little extra smoked paprika or a wedge of lime for guests to squeeze over themselves, making it interactive and fun at the table.

Side Dishes

This salad is delicious on its own or as a vibrant side with grilled veggies, roasted chicken, or your favorite plant-based protein. It complements spicy dishes perfectly, balancing heat with its creamy and fresh textures, and because it’s filling yet light, it’s wonderful for spring and summer meals too.

Creative Ways to Present

For a party or picnic, serve the salad in colorful, individual mason jars or layered in clear bowls to show off all the gorgeous colors and textures. You could also scoop it onto crispy lettuce cups for a fun handheld option, or use it as a tasty filling for dairy-free tacos. The possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

This Dairy-Free Mexican Street Corn Quinoa Salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and glow even more after a little time to marinate, making leftovers just as good if not better than freshly made. Just give it a good stir before serving!

Freezing

Because of the fresh herbs and mayonnaise-based dressing, freezing isn’t recommended for this salad. The texture of quinoa and corn can also change when frozen. It’s best to prepare fresh or store leftovers in the fridge only.

Reheating

If you’d like to enjoy the salad warm, gently reheat it in a skillet over low heat, stirring frequently until just heated through. The fresh ingredients like cilantro and dairy-free feta are best added after reheating to maintain their brightness and texture.

FAQs

Can I use fresh corn instead of canned in the Dairy-Free Mexican Street Corn Quinoa Salad?

Absolutely! Fresh corn adds an incredible sweetness and crunch. Just be sure to char it well in the skillet to bring out that smoky, street-corn flavor that makes this salad so special.

Is this salad suitable for meal prep?

Yes! This salad is a fantastic option for meal prepping since it stores well in the fridge for several days. Just keep garnishes like fresh cilantro and extra feta separate until ready to serve to keep everything fresh.

Can I substitute the vegan mayonnaise?

You can use any dairy-free creamy dressing you like, such as cashew cream or a simple avocado-based sauce for a different twist. Just keep in mind the dressing plays a big role in balancing the salad’s flavors.

What makes this a dairy-free recipe?

Instead of traditional cheese and mayo, this version uses dairy-free feta and vegan mayonnaise, making it perfect for those avoiding dairy but still wanting that rich, creamy texture and tang.

Can this salad be served cold or does it need to be warm?

It’s delicious both ways! Served warm, it feels cozy and comforting, while chilled it offers a refreshing, crisp bite for warmer days. Feel free to enjoy it however you like best.

Final Thoughts

If you’ve never made or tasted a Dairy-Free Mexican Street Corn Quinoa Salad before, you’re in for a treat. It’s a dish that’s as joyful to eat as it is to make, blending smoky, creamy, spicy, and fresh flavors into one bowl that satisfies and delights. Whether you’re hosting a get-together, packing a lunch, or just craving something new and vibrant, this salad will quickly become your cherished favorite to make again and again.

Dairy-Free Mexican Street Corn Quinoa Salad Recipe

★★★★★

4.9 from 14 reviews

Author: anna
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Dairy-Free Mexican Street Corn Quinoa Salad is a vibrant and flavorful dish combining fluffy quinoa, charred corn, and a zesty dairy-free dressing. Perfect for a healthy lunch or a side dish, it incorporates smoky spices and fresh lime for an authentic Mexican street corn taste without any dairy. Packed with plant-based protein and fresh herbs, this salad is both nutritious and satisfying.

Instructions

Cook Quinoa: Boil 2 cups of water in a small saucepan. Add quinoa and cook according to package directions, about 15 minutes, until all the water is absorbed and quinoa is fluffy.
Sauté Corn: While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add corn and sauté until slightly charred, approximately 7-10 minutes if using canned or fresh corn. Frozen corn may take a bit longer.
Prepare Dressing: In a bowl, whisk together vegan mayonnaise, lime juice, apple cider vinegar, cumin, smoked paprika, kosher salt, and cayenne pepper until smooth and well combined.
Combine Salad: Transfer the cooked quinoa to a large bowl. Add the sautéed corn, diced red onion, and half of the dairy-free feta cheese (½ cup). Pour the dressing over the mixture and toss to coat everything evenly.
Let it Cool and Finish: Allow the salad to cool for 10-15 minutes. Then add the remaining feta cheese and the minced fresh cilantro. Toss gently to combine and garnish with extra cilantro leaves and feta cheese before serving.