Hey there, my friend 
. If you love elote (Mexican street corn) and want a fresh, protein-packed twist, you are in for a treat. This elote style quinoa salad is smoky, creamy, and a little spicy. Plus, it’s super easy to make.
And here’s the best part—you can make it ahead, and it tastes even better the next day. I’ll walk you through every step, so let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Medium saucepan
- Mixing bowls
- Strainer
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $10 for all the ingredients
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: 350
- Cook method: Stovetop
- Season: Best for summer and early fall
- Courses: Salad, Side Dish, Lunch
- Cuisine: Mexican-inspired
- Diets: Vegetarian, Gluten-Free
How to Make Elote Style Quinoa Salad
Now I am going to tell you what ingredients you need to make this dish and how to put it all together.
Ingredients You Need
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1 small jalapeño, diced (optional)
- 1/4 cup diced red onion
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Quinoa | Brown rice, couscous |
| Cotija cheese | Feta cheese, parmesan |
| Mayonnaise | Greek yogurt, sour cream |
| Smoked paprika | Regular paprika + cumin |
| Chili powder | Cayenne pepper (use less) |
| Lime juice | Lemon juice |
| Cilantro | Parsley |
| Jalapeño | Bell pepper |
| Red onion | Green onions, shallots |
Instructions
- Rinse the quinoa under running water to remove any bitterness.
- In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes, then remove from heat and let it sit for 5 minutes. Fluff with a fork.
- While the quinoa cooks, heat a dry pan over medium-high heat. Add the corn kernels and cook for 3-5 minutes, stirring occasionally, until they get a slight char. Set aside.
- In a large bowl, whisk together the mayonnaise, lime juice, smoked paprika, chili powder, garlic powder, salt, and black pepper.
- Add the cooked quinoa, charred corn, cotija cheese, chopped cilantro, diced jalapeño (if using), and red onion to the bowl. Toss everything together until well combined.
- Taste and adjust seasoning if needed. You can add more lime juice, salt, or spice depending on your preference.
- Serve warm or let it chill in the fridge for at least 15 minutes for the flavors to blend.
Helpful Tips
- Use vegetable broth instead of water when cooking quinoa for extra flavor.
- If you don’t have a pan, you can roast the corn in the oven at 400°F for 10 minutes.
- Add cooked black beans or shredded chicken to turn this into a complete meal.
- If making ahead, store the dressing separately and mix before serving to keep it fresh.
- Adjust the spice level by adding more or less chili powder and jalapeño.
What to Serve with Elote Style Quinoa Salad
This salad is great on its own, but you can also pair it with:
- Grilled chicken or shrimp
- Avocado slices or guacamole
- Tortilla chips for some crunch
- A simple tomato and cucumber salad
How Do You Serve the Recipe?
You can serve this in a bowl, a large platter, or even in lettuce wraps for a fun twist. If you want extra crunch, top it with crushed tortilla chips or roasted nuts.
Where Do You Serve This Recipe the Most?
This dish is perfect for:
- Summer barbecues – It’s light, fresh, and pairs well with grilled meats.
- Picnics – No need to reheat, just pack it in a container and go.
- Potlucks – It’s unique, easy to transport, and stays good for hours.
- Meal prep – Make it ahead and store it for quick lunches.
Storage
Short-Term Storage (Room Temperature)
- If serving within a few hours, keep it in a covered bowl at room temperature.
- Do not leave it out for more than 2 hours to prevent spoilage.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- The dressing may thicken, so stir in a little extra lime juice before serving.
Freezing
- This salad does not freeze well because the mayonnaise-based dressing can separate, and quinoa can get mushy. It’s best to enjoy it fresh or refrigerated.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can make it up to 2 days ahead. Just store it in the fridge and mix well before serving.
Is this salad spicy?
It has a mild heat from the chili powder and jalapeño, but you can adjust the spice level to your taste.
Can I use canned corn instead of fresh corn?
Yes, but drain and pat it dry before charring in a pan to get that smoky flavor.
How do I make this vegan?
Use dairy-free mayo and swap cotija cheese for nutritional yeast or vegan feta.
Can I use frozen corn?
Yes, thaw it first, then cook it in a hot pan for a few minutes to remove excess moisture.