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If you’re looking for a vibrant and wholesome dish that bursts with fresh flavors and textures, you’re about to fall in love with this Dairy-Free Mexican Street Corn Quinoa Salad Recipe. This colorful salad strikes the perfect balance between smoky grilled corn, zesty lime dressing, and the nutty fluffiness of quinoa, all while being completely dairy-free. It’s a refreshing twist on a classic favorite, offering a healthy, satisfying, and incredibly easy-to-make meal or side that everyone will rave about.
Ingredients You’ll Need
The magic of this Dairy-Free Mexican Street Corn Quinoa Salad Recipe lies in its simple, fresh ingredients that each bring a splash of color, texture, and bold flavor. From the tender quinoa to the charred sweetness of the corn and the creamy touch of avocado, every component plays an essential role in making this salad a standout.
- Quinoa: A protein-packed, fluffy grain that forms the comforting base of the salad.
- Corn (fresh, grilled, or frozen): Adds a lovely smoky sweetness and a satisfying crunch.
- Red bell pepper: Brightens up the salad with vibrant color and a juicy crunch.
- Cilantro: Brings fresh herbal notes that lift the entire dish.
- Green onions: A mild onion flavor that adds depth without overpowering.
- Lime juice: Injects tangy brightness which balances the richness.
- Avocado: Creamy texture that complements the crisp veggies perfectly.
- Olive oil: Provides a smooth base for the zesty dressing.
- Apple cider vinegar: Adds a subtle tang that enhances all the flavors.
- Garlic powder: Gives the salad a gentle savory kick.
- Chili powder: Infuses the dish with a warm, smoky heat.
- Cumin: Earthy and aromatic, rounding out the spices beautifully.
- Salt and black pepper: Essential seasonings to boost and balance flavor.
- Cayenne pepper (optional): For those who love a hint of extra spice.
How to Make Dairy-Free Mexican Street Corn Quinoa Salad Recipe
Step 1: Cook the quinoa
Start by rinsing the quinoa thoroughly to remove any bitterness, then cook according to package directions, usually one cup quinoa to two cups water. Fluff it with a fork once cooked and allow it to cool. This step is crucial because cooled quinoa provides a perfect, light texture for the salad and helps all the flavors soak in without becoming mushy.
Step 2: Grill or roast the corn
Whether you opt for grilling or roasting, cooking the corn until it gets beautiful char marks adds an irresistible smoky flavor reminiscent of authentic Mexican street corn. Grilling each side for 5-7 minutes or roasting at 400°F (200°C) for about 20 minutes will do the trick. Once cooled, carefully cut the kernels off the cob and get ready to mix them in.
Step 3: Prepare the fresh veggies
Dice the red bell pepper, chop the cilantro and green onions, and dice the avocado just before you’re ready to assemble the salad. Prepping these last keeps all fresh ingredients vibrant and crisp, which is key to elevating the texture and taste of this salad.
Step 4: Whisk together the dressing
Now, mix the olive oil, lime juice, apple cider vinegar, garlic powder, chili powder, cumin, salt, black pepper, and a pinch of cayenne pepper in a small bowl. This zingy, slightly spicy dressing ties all the salad elements together with a bright, flavorful punch that’s utterly addictive.
Step 5: Combine and toss
In a large bowl, combine the fluffy quinoa, smoky corn, crisp red bell pepper, fresh green onions, and fragrant cilantro. Drizzle your homemade dressing over everything and toss gently to ensure even coating. Lastly, fold in the creamy avocado with care—this prevents mashing and distributes sweetness throughout the salad.
Step 6: Serve or chill
You can enjoy this salad straight away for a room-temperature delight or chill it for 30 minutes if you prefer it cooler. Either way, the flavors meld beautifully, making it a versatile and crowd-pleasing dish.
How to Serve Dairy-Free Mexican Street Corn Quinoa Salad Recipe
Garnishes
Elevate your salad presentation and flavor by adding a sprinkle of extra chopped cilantro or a dash of chili powder to bring some extra visual appeal and a bit more zing. A few lime wedges on the side never go amiss and invite everyone to customize their tanginess.
Side Dishes
This dairy-free salad pairs wonderfully with grilled chicken or fish for a full meal, or alongside crunchy tortilla chips for a fun, casual snack. It also shines on its own as a healthy lunch or picnic dish, making it incredibly versatile.
Creative Ways to Present
For a fresh twist, serve this salad inside hollowed-out bell peppers or small avocado halves. Another fun idea is layering it in clear jars for grab-and-go lunches or a festive buffet spread. The vibrant colors make any presentation irresistible.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to keep the avocado separate if possible to prevent browning, or add it fresh when serving.
Freezing
This salad isn’t ideal for freezing due to the texture of fresh vegetables and avocado, which won’t hold up well after thawing. It’s best enjoyed fresh to fully appreciate the crisp textures and bright flavors.
Reheating
If you prefer your salad slightly warm, gently reheat in the microwave for a short burst, but avoid overheating to maintain the delicate balance of flavors. Otherwise, this salad is delicious served cold or at room temperature.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain and rinse canned corn well, and toss it in without grilling. It won’t have the smoky char flavor, but it will still add sweetness and crunch to your Dairy-Free Mexican Street Corn Quinoa Salad Recipe.
Is this salad suitable for meal prep?
Yes, it’s great for meal prep! Keep avocado separate until serving to prevent browning, and store the salad in airtight containers. The flavors actually improve after a few hours of marinating in the fridge.
Can I substitute quinoa with another grain?
Definitely. You can use couscous, bulgur, or even brown rice if you prefer, but the nutty texture and protein content of quinoa make it especially suitable for this recipe.
How can I make this salad spicier?
For more heat, increase the cayenne pepper or add some diced fresh jalapeño to the mix. You can also sprinkle a bit of hot sauce when serving for an extra kick.
Is this recipe gluten-free?
Yes! Quinoa is naturally gluten-free, and all other ingredients used are safe for gluten-sensitive individuals, making this Dairy-Free Mexican Street Corn Quinoa Salad Recipe perfect for many dietary needs.
Final Thoughts
This Dairy-Free Mexican Street Corn Quinoa Salad Recipe is such a joyful dish to make and share, with every bite delivering fresh, bold, and comforting flavors. Whether you’re looking for a nourishing lunch, a side to brighten your dinner table, or a dish to impress friends, this recipe has you covered. I invite you to give it a try and make this colorful, tasty salad a regular favorite in your kitchen!
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Print
Dairy-Free Mexican Street Corn Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Dairy-Free Mexican Street Corn Quinoa Salad is a vibrant, healthy, and flavorful dish that combines protein-packed quinoa with grilled or roasted corn and fresh vegetables. Tossed in a zesty lime and chili-spiced dressing, and enriched with creamy avocado, this salad offers a perfect balance of textures and bold Mexican-inspired flavors, making it an ideal light meal or side.
Ingredients
Salad Ingredients
- 1 cup quinoa
- 2 cups corn (fresh, grilled, or frozen)
- 1 small red bell pepper, diced
- 2 tablespoons cilantro, chopped
- 2 green onions, chopped
- 1 avocado, diced
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional)
Additional
- 1 lime, juiced (for salad and dressing combined)
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Cook it in a pot with 2 cups of water according to package instructions, usually about 15 minutes until water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
- Prepare Corn: Grill the corn on each side for 5-7 minutes until nicely charred for smoky flavor, or alternatively roast it in a preheated oven at 400°F (200°C) for about 20 minutes until slightly blackened. Allow to cool, then cut the kernels off the cob.
- Prep Vegetables: Dice the red bell pepper, chop the fresh cilantro and green onions finely, and dice the avocado just before assembly to keep it fresh and vibrant.
- Make Dressing: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, garlic powder, chili powder, cumin, salt, black pepper, and optional cayenne pepper. Adjust seasoning to your taste.
- Assemble Salad: In a large mixing bowl, combine cooled quinoa, roasted corn kernels, red bell pepper, green onions, and cilantro. Drizzle the prepared dressing over the mixture and toss gently to ensure even coating.
- Add Avocado & Serve: Carefully fold in the diced avocado to maintain its texture. Serve the salad immediately for a fresh taste or chill it in the refrigerator for about 30 minutes for a colder option. Garnish with extra cilantro or a sprinkle of chili powder if desired before serving.
Notes
- You can use fresh, frozen, or canned corn; grilling or roasting enhances flavor with slight char.
- Adjust the cayenne pepper amount based on your preferred spice level or omit for mild flavor.
- For a vegan version, this recipe is naturally dairy-free and does not contain animal products.
- This salad is best served fresh but can be refrigerated for up to 2 days; avocado may brown over time.
- Make sure to rinse quinoa well to remove saponins, which can cause bitterness.
