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
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
- 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.
- 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.
- Mix everything and serve warm or at room temperature.
Esquites (Mexican Corn Salad)
Mexican Corn on the Cob (Elote)
Corn and Cotija Guacamole (aka Esquites Guacamole)
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette
Chipotle Roast Sweet Potato and Black Bean Quinoa Salad
Mexican Quinoa
Mexican Street Corn Style Grilled Zucchini
Greek Goddess Grain Bowl with Fried Zucchini, Halloumi and Toasted Seeds
Mexican Street Corn Nachos
Berry Quinoa Salad
Esquites (Mexican Corn Salad) Avocado Toast
Chicken Enchilada Stuffed Avocados
Roasted Corn Queso Fundido
Sriracha Maple Miso Butter Grilled Corn
Spicy Roasted Corn and Jalapeno Avocado Soup
Mexican Street Corn Soup
Roasted Corn Queso Fundido and Avocado Tacos
Tieghan says
September 24, 2013 at 1:05 pmThis 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 says
September 24, 2013 at 1:10 pmTieghan: There is still plenty of it here! It has been preventing me from moving on to fall produce!
Robyn Stone | Add a Pinch says
September 24, 2013 at 1:58 pmI want this salad, Kevin!!! It looks so tasty, crisp and delicious! And just pretty to boot!!! 😉
Olena@iFOODreal says
September 24, 2013 at 2:49 pmKevin, this looks scrumptious! I use quinoa in many recipes. It is really versatile, you are right.
Katrina @ Warm Vanilla Sugar says
September 25, 2013 at 12:39 amThis sounds like such a freaking delight! Yum!
Chung-Ah | Damn Delicious says
September 25, 2013 at 5:26 amI 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 says
September 25, 2013 at 10:24 amI would definitely be into having this as a lunch salad!! Such a fun take on esquite!
Anonymous says
September 25, 2013 at 2:42 pmA minor but funny typo: "glove garlic."
kevin says
September 25, 2013 at 3:03 pmAnonymous: Thanks
Anonymous says
September 25, 2013 at 7:13 pmAre the calories per serving or…?
kevin says
September 25, 2013 at 7:35 pmAnonymous: The calories are per serving.
Anonymous says
September 25, 2013 at 8:56 pmJust made your salad using frozen yellow corn and it is fantastic. Thank you so much.
Anonymous says
November 23, 2013 at 6:14 pmHow far in advance can you make this salad?
kevin says
November 24, 2013 at 7:38 pmAnonymous: It is of course best fresh but you could easily make it a day ahead.
Anonymous says
January 21, 2014 at 2:29 pmhi,
I tried the salad a few weeks ago and it was fabulous.
Thank you
Adina
Becky says
October 4, 2014 at 1:32 pmThis 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 says
October 4, 2014 at 2:16 pmBecky: I'm glad you enjoyed it!
Valerie says
January 27, 2015 at 9:02 pmI added this to my week's menu. Can't wait to try it!
Anonymous says
June 7, 2015 at 3:02 pmI have been trying your recipies for while now. So far every one was FANTASTICO! 😉 Keep up the good work.
Angelique Juarez-Garcia says
June 7, 2016 at 10:53 pmYum. Gonna try in lettuce wraps topped with sour cream and Tapatio. =)