Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)

4.88 from 48 votes

Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)

Mexican Corn and Quinoa Salad with a creamy avocado lime dressing, cotija, jalapeño, and Monterey Jack. All the bold Esquites flavors in a hearty, fresh salad.

Prep Time10

Cook Time15

Total Time25

Course: Salad, Dinner

Cuisine: Mexican

Servings: people

Author: Gaby Dalkin

Ingredients

1 cup quinoa rinsed
3 cups corn about 4 ears, cut from the cob
½ jalapeno seeded and finely diced
2 green onions sliced
1 handful cilantro chopped
1 lime juiced
2 tablespoons cotija or feta, crumbled
chili powder to taste
½ cup shredded Monterey jack cheese
1 avocado
Kosher salt and freshly cracked black pepper to taste

Instructions

Cook the quinoa according to the package directions.
In a large mixing bowl, combine the cooked quinoa, corn kernels, jalapeño, green onions, cilantro, half of the lime juice, cotija cheese, and a generous dash of chili powder. Toss well to combine.
Remove the avocado from the skin, discard the pit, and place the flesh in a blender or food processor with the remaining lime juice. Blend until completely smooth, adding a few tablespoons of water as needed to reach a consistency similar to mayonnaise.
Add the avocado dressing to the quinoa and corn mixture and toss until everything is evenly coated. Top with the freshly shredded Monterey Jack cheese and season generously with salt, pepper, and additional chili powder to taste. Serve immediately or refrigerate for up to 30 minutes before serving for the flavors to meld.

Notes

Rinse the quinoa well. Removes natural bitterness (saponins) and improves flavor.
Cook quinoa in broth if possible. Adds more depth than water alone.
Let quinoa cool before mixing. Prevents herbs from wilting and keeps textures fresh.
Char the corn if you can. Grill or sauté for a lightly smoky flavor that elevates the salad.
Season in layers. Salt the quinoa, veggies, and final salad for balanced flavor.
Don’t overdress. Start light—you can always add more dressing before serving.
Serve chilled or room temp. Both work, but letting it sit 10–15 minutes after mixing improves flavor.
You can grill your corn. But I'm a huge fan of raw corn when it's perfectly in season!

Nutrition