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
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!
Tieghan: There is still plenty of it here! It has been preventing me from moving on to fall produce!
I want this salad, Kevin!!! It looks so tasty, crisp and delicious! And just pretty to boot!!! 😉
Kevin, this looks scrumptious! I use quinoa in many recipes. It is really versatile, you are right.
This sounds like such a freaking delight! Yum!
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!
I would definitely be into having this as a lunch salad!! Such a fun take on esquite!
A minor but funny typo: "glove garlic."
Anonymous: Thanks
Are the calories per serving or…?
Anonymous: The calories are per serving.
Just made your salad using frozen yellow corn and it is fantastic. Thank you so much.
How far in advance can you make this salad?
Anonymous: It is of course best fresh but you could easily make it a day ahead.
hi,
I tried the salad a few weeks ago and it was fabulous.
Thank you
Adina
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!
Becky: I'm glad you enjoyed it!
I added this to my week's menu. Can't wait to try it!
I have been trying your recipies for while now. So far every one was FANTASTICO! 😉 Keep up the good work.