This Mexican Street Corn Quinoa Salad is totally delicious, easy to make ahead, and keeps you full for hours – making it the perfect weekday lunch!
I have been totally, unabashedly obsessed with corn this summer.
Corn on the cob? Duh! Corn on a salad? Yes, please! Corn on pasta? Ok!
Corn on quinoa? Now that’s a game changer!
I love quinoa because it’s quick and easy to make, fills me up, and creates the perfect base for all kinds of flavorful toppings.
For this recipe, I took my favorite corn dish – Mexican street corn – and served it atop a bowl of quinoa for a super tasty, will-keep-me-full-until-dinner lunch.
MEXICAN STREET CORN QUINOA SALAD
for the sriracha mayonnaise:
2 egg yolks
2 tsp. dijon mustard
In a large bowl, whisk egg yolks and mustard. Add vegetable oil slowly, about half a teaspoon at time, and whisk. Continue to add oil and whisk until the mixture is think enough not to run when the bowl is turned upside down. Then mix in a few drops of sriracha to taste and stir.
for the quinoa salad:
8 ears of corn
1 cup uncooked quinoa
1/2 cup cotija cheese
2 T fresh cilantro, chopped, plus more for garnish
Grill or boil corn.
Cook quinoa according to package instructions. Add 1/4 cup cheese, juice of one lime, and cilantro to quinoa and stir together.
Slice corn off of cobs. Add half the corn to the quinoa and mix.
Serve the quinoa mixture into 4 bowls. Top each bowl with the remaining corn, remaining cheese, cilantro garnish, and a sprinkling of chili powder. Drizzle with the sriracha mayonnaise.