Mexican Street Corn Salad

The flavors of summer. A delicious and quick summer salad. The original recipe calls for raw corn — super fast!  I grilled my corn because I preferred that flavor.


1 cup cooked red quinoa, use package directions
3 cups corn (about 4 ears), cut from the cob (I prefer to roast the corn on the cob. I wrap each ear in foil seasoning it with a little salt and some ancho chili powder. I put it on the barbecue with the lid closed for about 20 minutes, turning it every few minutes.  Let cool and slice off the cob).
1/2 jalapeno, seeded and finely diced
2 green onions, sliced
2 tablespoons minced red onion
1 handful cilantro, chopped
1-2 limes, juiced
3 tablespoons cotija (or feta), crumbled
chili powder to taste (I also used makrut lime salt and Peruvian Chile lime seasoning from Savory Spice shop
1/2 cup shredded Monterey jack cheese
1 avocado
salt and pepper to taste


Add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice to taste, cotija cheese and a dash of chili powder. Toss to combine.

Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender or food processor with the remaining lime juice (TASTE AS YOU GO!) and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth, it should be a similar consistency to a mayonnaise. Add salt and pepper to taste.

Remove the avocado mixture from the blender, toss it with the corn and quinoa mixture and top with the shredded jack cheese. Season with salt and pepper as needed and serve.

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