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mexican street corn salad

Mexican Street Corn Salad with Quinoa and Hummus

This colorful and tasty salad blends the sweetness of corn with the nutty flavor of quinoa, all brought together by a tangy lime and hummus dressing. It’s ideal as a side dish or a light main course, providing a refreshing and nutritious option for any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Dish, Side Dish
Cuisine American, Mexican
Servings 4
Calories 460 kcal

Ingredients
  

For the Salad:

  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 cups fresh or frozen corn kernels
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced
  • 1/4 cup crumbled cotija cheese optional

For the Hummus Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup hummus
  • Salt and pepper to taste

Instructions
 

Cook the Quinoa:

  • In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.

Prepare the Corn:

  • If using fresh corn, boil or grill the corn until tender, then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool. I use fresh or canned and saute them on high heat in a pan to get those barbeque type grilled marks on the corn.
  • mexican street corn salad

Make the Hummus Dressing:

  • In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, cumin, chili powder, hummus, salt, and pepper until smooth and well combined.

Assemble the Salad:

  • In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Pour the hummus dressing over the salad and toss to combine.

Add the Finishing Touches:

  • Gently fold in the diced avocado and sprinkle with crumbled cotija cheese, if using.

Serve:

  • Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Enjoy this salad as a refreshing side dish or a light main course. For an extra treat, bake some corn tortillas until crispy to serve alongside. These are much better than bagged tortilla chips. You won’t be disappointed.

Notes

Mexican Street Corn Salad with Quinoa and Hummus

Nutrition

Calories: 460kcalCarbohydrates: 52gProtein: 12gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 8mgSodium: 356mgPotassium: 823mgFiber: 10gSugar: 7gVitamin A: 1423IUVitamin C: 57mgCalcium: 100mgIron: 4mg
Keyword Mexican Street Corn, Mexican Street Corn Salad with Quinoa and Hummus
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