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.
Ingredients
Scale
Quinoa
- 1 cup quinoa, uncooked
- 2 cups water
Corn and Vegetables
- 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
Dressing
- 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
Other
- 1–2 tablespoons olive oil
- 1 cup dairy-free feta cheese
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.
Notes
- If using frozen corn, thaw and pat dry before sautéing.
- Adjust cayenne pepper to your preferred level of spice.
- This salad tastes better after sitting for a bit, so prepare ahead if possible.
- Can be served warm, room temperature, or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Sautéing, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mexican street corn salad, quinoa salad, dairy-free salad, vegan Mexican salad, healthy quinoa recipes, plant-based side dish
