This Mexican Street Corn Quinoa recipe is simply one of those super healthy dishes you can easily make on a busy weeknight.
To char the frozen corn, simply add it to a skillet and cook until the corn kernels are charred. No need to defrost first but you can if you prefer. Just make sure you don't overcook the corn. Think Popcorn!
The reason this quinoa recipe is called Mexican Street Corn (aka Elote) is that Elote is corn on the cob coated in a mayonnaise-sour cream mixture and sprinkled with cheese and herbs.
🍚 Benefits of Quinoa
Quinoa has fewer calories and carbs than rice.
It has more protein than rice.
Quinoa they say, keeps you full for longer than rice.
It can help with weight loss.
♨️ Cooking Quinoa
While not necessary, you might want to rinse the quinoa before cooking it. Most of the quinoa available in stores is "pre-rinsed" but it can't hurt by running it under a little more water "just in case".
My preferred method for making fluffy quinoa is to use 1 ¾ cups of liquid for every 1 Cup of Quinoa. Combine the quinoa and liquid in a saucepan. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the saucepan from the heat and let it sit, covered, for 10 more minutes. Remove the lid and fluff with a fork and serve.
💭 Recipe Variation
I had some leftover Queso Fresco from when I made my Black Bean Burritos but you can easily substitute for some Cotija Cheese which can easily be crumbled like Queso Fresco.
For more delicious Quinoa recipes I suggest you check these out:
📋 What Ingredients do I need
You will need the following ingredients to make this Mexican Street Corn Quinoa: Quinoa, Frozen Corn, Fresh Cilantro, Red Bell Pepper, Green Onions, Queso Fresco, Sour Cream, Mayonnaise, Lime Juice, Chili Powder, Kosher Salt, Garlic Cloves, Cayenne Pepper and Ground Black Pepper.
🥣 How to make Mexican Street Corn Quinoa
Cook the quinoa according to the directions on the package (or see note on recipe card).
In a medium mixing bowl, combine the cooked quinoa, charred corn, cilantro, red pepper, green onions and crumbled cheese.
In a separate bowl, combine the sour cream, mayonnaise, lime juice, and seasonings. Mix well
Pour the sour cream mixture over the quinoa mixture and stir to combine.
Optionally garnish the quinoa with additional crumbled cheese and cilantro.
Mexican Street Corn Quinoa
- Bowl for Mixing
- 1 Cup Quinoa, uncooked
- 12 oz Frozen Corn, charred
- 1 Cup Fresh Cilantro, minced
- ½ Cup Red Bell Pepper, diced
- 6 Green Onions, chopped
- 5 oz Queso Fresco, crumbled
- ¼ Cup Sour Cream
- ¼ Cup Mayonnaise
- 3 tablespoon Fresh Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 1 Garlic Clove, minced
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Ground Black Pepper
- Cook the quinoa according to directions on the package (or see note below).
- In a medium mixing bowl, combine the cooked quinoa, charred corn, cilantro, red pepper, green onions and crumbled cheese.
- In a separate bowl, combine the sour cream, mayonnaise, lime juice, and seasonings. Mix well
- Pour the sour cream mixture over quinoa mixture and stir to combine.
- Optionally garnish the quinoa with additional crumbled cheese and cilantro.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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