Elote Quinoa Salad Recipe: A Nutritious and Flavorful Summer Dish

Elote quinoa salad is a vibrant, fresh, and satisfying dish that brings together the bold flavors of Mexican street corn with the nutty goodness of quinoa.

This refreshing summer salad is packed with sweet corn, black beans, peppers confit, zesty lime dressing, and cotija cheese, making it a nutritious and irresistible option for any meal. Whether served as a standalone dish or paired with grilled chicken or tacos, this salad is a guaranteed crowd-pleaser.

Why You’ll Love This Elote Quinoa Salad

This salad is a perfect balance of flavors and textures, featuring the creaminess of homemade dressing, the crunch of raw corn, and the smoky depth of roasted peppers.

Not only is it delicious, but it’s also nutrient-rich, offering protein, fiber, and essential vitamins. Quinoa and black beans provide a satisfying base, while the dressing, made with lime, cotija cheese, and chili powder, ties everything together beautifully.

Ingredients for Elote Quinoa Salad

This recipe requires simple, wholesome ingredients, all of which can be found at ALDI.

For the Salad:

1 cup Simply Nature Organic Quinoa, uncooked
5 ears fresh sweet corn, kernels removed
1 can Simply Nature Organic Black Beans, rinsed
1 package mini sweet peppers, sliced into rings (about 2–3 cups)
1 cup fresh cilantro, chopped
Olive oil for roasting
1 lime, juiced

For the Dressing:

1/3 cup Burman’s Mayonnaise (or alternative options below)
1/4 cup buttermilk
1 clove garlic, finely grated
1 teaspoon Stonemill Chili Powder
1/2 to 1 teaspoon salt (to taste)
Juice and zest of two limes

For Topping:

1/4 cup Pueblo Lindo Grated Cotija Cheese

How to Make This Elote Quinoa Salad

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly under cold water for at least 30 seconds to remove its natural bitterness.

In a saucepan, bring 2 cups of water or broth to a boil, add the quinoa, reduce heat, and simmer until all the liquid is absorbed. Remove from heat, cover, and let it steam for 5 minutes before fluffing with a fork.

Step 2: Prepare the Peppers Confit

In a skillet, heat a generous drizzle of olive oil over medium-low heat. Add the sliced mini peppers and cook, stirring occasionally, for about 20 minutes until soft and slightly caramelized. For extra flavor, squeeze fresh lime juice into the pan to lift the browned bits.

Step 3: Make the Dressing

Whisk together mayonnaise, buttermilk, garlic, chili powder, salt, and lime juice in a bowl. Adjust seasoning to taste. The dressing should be bold and tangy, as it will complement the fresh ingredients.

Step 4: Assemble the Salad

In a large bowl, combine cooked quinoa, sweet corn, black beans, and roasted peppers. Drizzle the dressing over the top and toss until everything is well coated. Sprinkle with cotija cheese and fresh cilantro for the perfect finishing touch.

Why Use Raw Corn in This Recipe?

Fresh sweet corn adds a natural crunch and subtle sweetness to the salad. The kernels are juicy, crisp, and perfectly tender, making them an excellent addition to this dish.

If you prefer cooked corn, you can grill, sauté, or roast it for extra smokiness.

Best Methods to Cook Quinoa

Stovetop: Use 2 parts water to 1 part quinoa, bring to a boil, and simmer until absorbed.
Rice Cooker: The same 2:1 ratio applies, and it typically takes 30 minutes.
Instant Pot: Use 1.5 parts liquid to 1 part quinoa, cook on high for 3 minutes, then let the pressure release naturally for 10 minutes.

Mayo Alternatives for the Dressing

If you prefer a different base for the dressing, you can substitute mayonnaise with:

Greek yogurt for a tangier, protein-packed option
Sour cream for a similar creamy consistency
Mexican crema for an authentic touch
Mashed avocado for a dairy-free alternative

Serving Suggestions

Elote quinoa salad is incredibly versatile and pairs well with many dishes. Try serving it with:

Grilled chicken for a hearty meal
Tacos, such as shrimp or pork tacos
Chips and guacamole for a light summer snack
A bowl of fresh salsa on the side

Elote Quinoa Salad FAQs

Can I make this salad ahead of time?

Yes! Store the salad in an airtight container in the fridge for up to 4 days. Add the dressing and cheese right before serving.

What cheese can I use instead of cotija?

Queso fresco is a great alternative, though it is slightly saltier and crumbles differently.

Can I use frozen corn?

Yes, but fresh corn offers a better crunch and natural sweetness. If using frozen corn, sauté it briefly for added texture and flavor.

Is this salad suitable for meal prep?

Absolutely! Just keep the dressing separate until ready to serve.

Can I use a different type of bean?

Yes, kidney beans or pinto beans can work, but black beans offer the best texture and flavor in this salad.

Reference Links

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Elote Quinoa Salad Recipe: A Nutritious and Flavorful Summer Dish