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Mexican Street Corn Quinoa

Looking to mix up your salad routine? This Mexican Street Corn Quinoa is for you! Loaded with all the delicious flavors of Mexican Street Corn, this quinoa salad is fresh, flavorful, and perfect for summer!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Cathy Trochelman


  • 1 c. uncooked quinoa prepared according to package instructions
  • 12 oz. frozen corn charred OR 2-3 ears corn on the cob, grilled (approx. 2 cups)
  • 1 c. fresh cilantro minced
  • ½ c. diced red pepper
  • 6 green onions sliced
  • 5 oz. queso fresco or cotija cheese crumbled
  • ¼ c. sour cream
  • ¼ c. mayo
  • 3 Tbsp. lime juice
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1 clove garlic minced
  • ½ tsp. cayenne pepper
  • ½ tsp. fresh ground pepper


  1. In a medium mixing bowl, combine cooked quinoa, grilled corn, cilantro, red pepper, sliced onions, and crumbled cheese.
  2. In a separate bowl, combine sour cream, mayo, lime juice, and seasonings. Mix well.
  3. Pour sour cream mixture over quinoa mixture and stir to combine.
  4. Garnish with additional crumbled cheese and cilantro, as desired.