Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)
User Reviews
4.9
Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)
Description
Mexican Corn and Quinoa Salad, also known as Esquites with Quinoa, features cooked quinoa mixed with fresh corn kernels, diced jalapeño, sliced green onions, and chopped cilantro. The salad is brightened with lime juice and scattered with crumbled Cotija cheese for a salty touch. A creamy avocado dressing, blended smooth with lime juice and water to mayonnaise-like consistency, is folded in to add richness and balance the fresh, slightly spicy flavors. Shredded Monterey Jack cheese on top adds mild creaminess. This salad offers a contrast of textures with the tender quinoa, crisp raw corn, and soft avocado sauce.
The salad’s flavors are fresh and lively, with the heat from jalapeño and the citrus notes from lime juice. The raw corn's natural sweetness remains intact, complementing the quinoa's nuttiness. Mixing the avocado dressing in ensures every bite is creamy and tangy, with a subtle kick from chili powder and pepper. It’s served chilled or at room temperature, making it a versatile dish for potlucks or lunch.
This salad pairs well with grilled proteins or can stand alone for a filling vegetarian option. It is a colorful addition to summer meals and can be made ahead, allowing flavors to meld. The raw corn retains its fresh crunch, offering a bright, summery texture, especially if in season. Grilling the corn beforehand is an option to impart a smoky flavor, but fresh raw corn is preferred by some for its clean sweetness.
Ingredients
- 1 cup red quinoa or white quinoa
- 3 cups corn about 4 ears, cut from the cob
- ½ jalapeño seeded and finely diced
- 2 green onions sliced
- 1 cilantro chopped, handful
- 1 lime juiced
- 2 tablespoons cotija cheese or feta, crumbled
- chili powder to taste
- ½ cup Monterey jack cheese shredded
- 1 avocado
- salt to taste
- black pepper to taste
Instructions
- Cook the quinoa according to the package directions.
- Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Toss to combine.
- Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender or food processor with the remaining lime juice and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth, it should be a similar consistency to a mayonnaise.
- Remove the avocado mixture from the blender, toss it with the corn and quinoa mixture and top with the shredded jack cheese. Season with salt and pepper as needed and serve.
Notes
- Fresh, in-season corn shines in this salad and can be used raw for a crisp texture.
- Optionally, grilling the corn before adding it offers a smoky dimension but is not required.
- The avocado dressing should be blended smooth and adjusted with water for ideal consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 20mg | 7% |
| Sodium | 200mg | 8% |
| Potassium | 795mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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