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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Esquites Quinoa Salad with Avocado

[heart_this] · Sep 24, 2013 · 20 Comments

Esquites Quinoa Salad with Avocado

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

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.

ingredients
  • 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
directions
  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
Similar Recipes:
Esquites (Mexican Corn Salad)
Mexican Corn on the Cob (Elote)
Corn and Cotija Guacamole (aka Esquites Guacamole)
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Looking for more salad recipes?

30 Minute Meals, Avocado, Food, Gluten-free, Main Course, Mexican, Quinoa, Recipe, Salad, Side Dish, Whole Grains

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Reader Interactions

Comments

  1. Tieghan says

    September 24, 2013 at 1:05 pm

    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!

    Reply
  2. kevin says

    September 24, 2013 at 1:10 pm

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

    Reply
  3. Robyn Stone | Add a Pinch says

    September 24, 2013 at 1:58 pm

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

    Reply
  4. [email protected] says

    September 24, 2013 at 2:49 pm

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

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    September 25, 2013 at 12:39 am

    This sounds like such a freaking delight! Yum!

    Reply
  6. Chung-Ah | Damn Delicious says

    September 25, 2013 at 5:26 am

    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!

    Reply
  7. Joanne says

    September 25, 2013 at 10:24 am

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

    Reply
  8. Anonymous says

    September 25, 2013 at 2:42 pm

    A minor but funny typo: "glove garlic."

    Reply
  9. kevin says

    September 25, 2013 at 3:03 pm

    Anonymous: Thanks

    Reply
  10. Anonymous says

    September 25, 2013 at 7:13 pm

    Are the calories per serving or…?

    Reply
  11. kevin says

    September 25, 2013 at 7:35 pm

    Anonymous: The calories are per serving.

    Reply
  12. Anonymous says

    September 25, 2013 at 8:56 pm

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

    Reply
  13. Anonymous says

    November 23, 2013 at 6:14 pm

    How far in advance can you make this salad?

    Reply
  14. kevin says

    November 24, 2013 at 7:38 pm

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

    Reply
  15. Anonymous says

    January 21, 2014 at 2:29 pm

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

    Reply
  16. Becky says

    October 4, 2014 at 1:32 pm

    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!

    Reply
  17. kevin says

    October 4, 2014 at 2:16 pm

    Becky: I'm glad you enjoyed it!

    Reply
  18. Valerie says

    January 27, 2015 at 9:02 pm

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

    Reply
  19. Anonymous says

    June 7, 2015 at 3:02 pm

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

    Reply
  20. Angelique Juarez-Garcia says

    June 7, 2016 at 10:53 pm

    Yum. Gonna try in lettuce wraps topped with sour cream and Tapatio. =)

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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