Dairy-Free Mexican Street Corn Quinoa Salad

This Dairy-Free Mexican Street Corn Quinoa Salad is a fresh, flavorful, and protein-packed twist on the classic elote-inspired dish. Made with smoky roasted corn, fluffy quinoa, a zesty lime dressing, and creamy dairy-free alternatives, this salad is perfect as a light lunch, a side dish, or a meal-prep option. It’s loaded with bold flavors and textures while being completely dairy-free!

Why You’ll Love This Recipe

• Dairy-Free & Vegan-Friendly: No cheese or mayo, but still creamy and delicious.
• Protein-Packed: Quinoa adds plant-based protein and fiber.
• Bold & Fresh Flavors: Lime, chili, and cilantro bring an authentic street corn taste.
• Meal-Prep Friendly: Stores well for easy lunches throughout the week.
• Customizable: Easily adjust the spice level or add extra veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked quinoa
• Corn (fresh, frozen, or canned)
• Red bell pepper (diced)
• Jalapeño (optional, for heat)
• Red onion (finely chopped)
• Cilantro (chopped)
• Avocado (diced)
• Lime juice
• Olive oil
• Garlic powder
• Cumin
• Smoked paprika
• Salt & pepper
• Dairy-free feta or cashew cream (for creaminess)

Directions

1. Cook Quinoa: Rinse quinoa under cold water and cook according to package instructions. Let it cool.
2. Roast the Corn: Heat a skillet over medium-high heat. Add corn and cook until lightly charred, about 5 minutes. If using fresh corn, grill or roast for extra flavor.
3. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine quinoa, roasted corn, red bell pepper, red onion, jalapeño (if using), and cilantro.
5. Add Creaminess: Stir in dairy-free feta or drizzle with cashew cream.
6. Toss & Serve: Mix well, adjust seasoning, and top with avocado. Serve immediately or chill for later.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Spicy Version: Add extra jalapeño or a dash of cayenne pepper.
• Protein Boost: Mix in black beans or grilled tofu.
• Crunchy Additions: Sprinkle roasted pepitas (pumpkin seeds) on top.
• Cheesy Alternative: Use nutritional yeast for a cheesy flavor without dairy.
• No Quinoa? Swap with brown rice or couscous.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not recommended as the avocado may not hold up well.
• Reheating: Enjoy cold or at room temperature—no reheating needed!

FAQs

Can I make this salad ahead of time?

Yes! It tastes even better after a few hours in the fridge as the flavors meld.

What can I use instead of quinoa?

Brown rice, farro, or couscous are great substitutes.

How do I make this salad extra creamy?

Add more dairy-free feta or blend cashews with lime juice for a thicker dressing.

Can I use canned corn?

Yes! Just drain and roast it in a pan for a charred flavor.

How do I keep the avocado from browning?

Toss it in lime juice before adding to the salad.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free.

Can I add more veggies?

Absolutely! Try diced cucumber, cherry tomatoes, or shredded carrots.

What dairy-free feta works best?

Brands like Violife or Follow Your Heart have great options, or use homemade cashew cheese.

How spicy is this salad?

It’s mild, but you can adjust the heat with more jalapeño or chili powder.

Can I serve this warm?

Yes! Just warm the quinoa and corn before mixing for a cozy version.

Conclusion

This Dairy-Free Mexican Street Corn Quinoa Salad is a delicious, fresh, and healthy dish that’s perfect for any occasion. Packed with vibrant flavors, plant-based protein, and a creamy yet dairy-free twist, it’s a fantastic alternative to traditional elote salads. Serve it as a side dish, enjoy it as a meal, or meal-prep for the week—it’s versatile, satisfying, and incredibly tasty!

Print