Esquites Quinoa Salad with Avocado

Esquites Quinoa Salad with Avocado
One of the best ways to enjoy corn is right from the cob and one of my favourite ways to do that is Mexican style, aka elote, where the corn is covered in butter, mayo, cotija cheese, a squirt of lime and a touch of chili pepper. Of course you can easily cut the corn from the cob and if you do that with elote you get esquites, a Mexican style corn salad which I also like a lot! Quinoa is often on my mind and I could not help think that adding some would only make things better both by adding an amazing texture and by adding a healthy source source of protein! I often enjoy the addition of avocado to my esquites and so I could not leave it out of this quinoa salad! I have to say that the combination of sweet corn, creamy avocado and quinoa is quite amazing and it makes for a great side dish or even a light meal!

Esquites Quinoa Salad with Avocado
Esquites Quinoa Salad with Avocado

Esquites Quinoa Salad with Avocado

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A quinoa salad inspired by esquites, a Mexican corn salad, with charred corn, feta and chili powder along with some cool and creamy avocados.

  • 1 cup quinoa
  • 1 3/4 cups water or broth
  • 2 tablespoons butter
  • 2 cups corn (about 3 ears)
  • 1 large avocado, diced
  • 1 jalapeno, optionally seeded and finely diced
  • 1 clove garlic, chopped
  • 3 tablespoons mayonnaise (or Greek Yogurt or oil)
  • 2 tablespoons lime juice (~1 lime)
  • 1/4 cup cilantro, chopped
  • 1/4 cup cotija (or queso fresco or feta), crumbled
  • 2 green onions, sliced
  • salt, pepper and chili powder to taste
  1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 10-14 minutes.
  3. Mix everything and serve warm or at room temperature.
Nutrition Facts: Calories 489, Fat 29g (Saturated 6g, Trans 0), Cholesterol 27mg, Sodium 193mg, Carbs 50g (Fiber 9g, Sugars 5g), Protein 11g
Nutrition by: Nutritional facts powered by Edamam


Tieghan said...

This looks so fresh and delicious! I wish my grocery store still had some fresh corn, but it is lame and that was gone weeks ago!

Kevin Lynch said...

Tieghan: There is still plenty of it here! It has been preventing me from moving on to fall produce!

Robyn Stone | Add a Pinch said...

I want this salad, Kevin!!! It looks so tasty, crisp and delicious! And just pretty to boot!!! ;)

Olena@iFOODreal said...

Kevin, this looks scrumptious! I use quinoa in many recipes. It is really versatile, you are right.

Katrina @ Warm Vanilla Sugar said...

This sounds like such a freaking delight! Yum!

Chung-Ah | Damn Delicious said...

I love this mexican style dish! And I really can't get enough of corn. I think I can still snag a couple of few fresh ones at TJ's!

Joanne said...

I would definitely be into having this as a lunch salad!! Such a fun take on esquite!

Anonymous said...

A minor but funny typo: "glove garlic."

Kevin Lynch said...

Anonymous: Thanks

Anonymous said...

Are the calories per serving or...?

Kevin Lynch said...

Anonymous: The calories are per serving.

Anonymous said...

Just made your salad using frozen yellow corn and it is fantastic. Thank you so much.

Anonymous said...

How far in advance can you make this salad?

Kevin Lynch said...

Anonymous: It is of course best fresh but you could easily make it a day ahead.

Anonymous said...

I tried the salad a few weeks ago and it was fabulous.
Thank you

Becky said...

This was great! I added more veggies....zucchini added towards the end of the corn, some diced red pepper, and red onion. Used earth balance and veganaise, more lime juice, and left out the cheese (to make it vegan). My whole family LOVES it!

Kevin Lynch said...

Becky: I'm glad you enjoyed it!

Valerie said...

I added this to my week's menu. Can't wait to try it!

Anonymous said...

I have been trying your recipies for while now. So far every one was FANTASTICO! ;-) Keep up the good work.

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