A Mexican Street Corn Power Bowl You’ll Crave All Year
This would be the next generation of a protein bowl and Mexican street corn. A strong, smoky, and zesty dish, the Esquites Quinoa Salad with Avocado combines classic esquites flavours with the contemporary enchantment of quinoa, creamy avocado, and chili-lime dressing.
This Esquites Quinoa Salad with Avocado isn’t an ordinary one. It’s not one of those “just eat it because it’s healthy” meals, nor is it mild or forgettable. No, this is a salad that makes people stop and take a second look, and they’re like, “Wait, this is quinoa?”
Esquites Quinoa Salad with Avocado has a strong, well-balanced flavour in every bite. You have the brightness of fresh lime juice, the smooth, velvety texture of creamy avocado, and the smoky sweetness of fire-roasted corn. A hint of jalapeño spice, not too much, but enough to keep things fresh, creeps in just when you think you’ve tried everything.
However, ingredients are more important here than taste alone. The Esquites Quinoa Salad with Avocado high protein content makes this dish genuinely satisfying. It isn’t a side dish masquerading as a dinner. It’s the meal. Nevertheless, it works equally well as a distinctive accompaniment to tacos, grilled meats, or barbecue spreads.
This Esquites Quinoa Salad with Avocado is perfect for hectic weeknights, last-minute get-togethers, or meal preparation because it can be prepared in less than 30 minutes. You’ll actually look forward to leftovers because the flavours of Esquites Quinoa Salad with Avocado improve even more after a few hours in the refrigerator.
Whether you’re serving this Esquites Quinoa Salad with Avocado to health-conscious guests or foodies, it effortlessly surpasses all other dishes on the table. It’s nutrient-dense, aesthetically pleasing, and full of the kind of strong flavours that elevate “just a salad” to the status of the main course.
🔥 What is Esquites?
Esquites are the classic Mexican street corn covered with mayo, lime, cheese and chilli, and they are the off-the-cob equivalent of elotes. Esquites are smokey, spicy, sour, and extremely addicting. They are often served heated in cups from street sellers.
These same flavors—lime, chilli, garlic, roasted corn, mayo, and cotija—are combined in this recipe to create a filling quinoa salad that is equally stimulating but far more befitting of a meal.
🌾 Why Quinoa Works So Well with Esquites Quinoa Salad with Avocado
Quinoa is the star:
Packed with protein and fibre and free of gluten. It’s fluffy and somewhat nutty, absorbs dressing well, and keeps the salad filling and satisfying. Quinoa adds texture and makes this a salad that can be eaten on its own without the use of rice or lettuce.
🥑 Ingredients You’ll Need to make this Esquites Quinoa Salad with Avocado
For the Salad:
- One cup of rinsed uncooked quinoa
- Two cups of water or broth
- Two cups of fresh, frozen or canned corn kernels
- One diced ripe avocado
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup cotija cheese or vegan feta (optional)
- One tiny jalapeño, chopped finely (optional for heat)
Regarding the Dressing: - Two tablespoons of vegan or mayonnaise
- Two tablespoons of plant-based or Greek yoghurt
- One lime’s juice
- half a teaspoon of chilli powder
- and 1/4 teaspoon of smoked paprika
- One minced garlic clove
- To taste, add salt and pepper
👩🍳 How to Make Esquites Quinoa Salad with Avocado
1. Cook the Esquites Quinoa Salad with Avocado Like a Pro chef
To begin, rinse one cup of quinoa in cold water to eliminate any inherent bitterness. Put the quinoa and two cups of water or vegetable broth (for more flavour depth) in a medium pot. Bring to a boil, then lower the heat to low, cover, and simmer until the quinoa is light and fluffy and all the liquid has been absorbed, about 15 minutes. Take off the heat and use a fork to fluff. When you put the salad together, it should be warm, not hot, so spread it out on a tray or large platter to cool. This keeps the other components from wilting while improving its absorption of the dressing.
2. Char the Corn for Smoky Sweetness
Heat a dry skillet over medium-high heat while the quinoa cooks. Add two cups of tinned, frozen or fresh corn kernels. Draining and patting the corn dry before using canned corn is essential for achieving that mouthwatering char. Before stirring, let the corn remain in the pan undisturbed for two to three minutes to develop colour. It should have some burned edges, golden-brown patches, and a delicious, toasted scent.
3. Whisk Up the Dreamy Dressing
Put two tablespoons of mayo, two tablespoons of Greek yoghurt (or vegan substitute), one lime’s juice, half a teaspoon of chilli powder, one-fourth teaspoon of smoky paprika, one shredded garlic clove, and a pinch of salt and pepper in a small bowl. Whisk until creamy and smooth. The dressing should have a bit of spice, be creamy, tangy, and somewhat smokey. You want a fresh punch that will cut through the richness of the quinoa and the creaminess of the avocado, so taste and adjust the lime or chilli as necessary.
4. Assemble the Esquites Quinoa Salad with Avocado with Love
In a large salad bowl, add the charred corn, 1/4 cup chopped red onion, 1 diced ripe avocado, 1/4 cup crumbled cotija cheese or vegan feta, a handful of chopped cilantro and your cooked and slightly warm quinoa. To ensure the flavour permeates every bite, drizzle the dressing over the quinoa while it is still slightly warm. With care to avoid mashing the avocado, toss everything together gently but thoroughly.
Serve the salad after letting it set for 10 to 15 minutes. This resting period makes it possible for the flavours to meld and become more intense, transforming a basic quinoa salad into something quite remarkable.
🎯 This salad not only works, it wins.
This Esquites Quinoa Salad with Avocado is a staple on Sunday dinner spreads, party tables, and lunchboxes for a reason: it always works. Esquites Quinoa Salad with Avocado isn’t attempting to be trendy; rather, Esquites Quinoa Salad with Avocado deserves its place because of its powerful flavours, amazing texture, and week-round adaptability. Esquites Quinoa Salad with Avocado works well either cold from a meal prep container or heaped on top of freshly made tortillas . It’s a star in disguise, not a side.
Enjoying It in Ways Other Than With a Fork
The cliched “serve cold” recommendation should be abandoned.
You have choices:
- Scoop it with tortilla chips
- the brazen cousin of chunky guacamole.
For a plant-based taco moment, wrap it in warm corn tortillas; stuff it into roasted bell peppers and bake with a cheese crust; layer it over rice bowls or greens for a powerful base; and top with a fried egg to make it a breakfast salad (you’ll thank me).
Make it uniquely yours without disrupting the vibe.
Staying inside the box is not necessary. Here’s how you can remix it:
• Do you want more heat? 🔥 Add a spoonful of crushed chilli flakes or adobo sauce.
• Not a fan of mayo? For crunch, try substituting it for mashed avocado, lime, and a small amount of tahini. Add roasted pumpkin seeds or shredded tortilla strips.
• Providing for meat eaters? Add pulled chicken or chipotle grilled prawns
How Long Does Real Talk Last?
We understand. Leftovers may become depressed. Not this one. 🟢 Best within 48 hours: particularly if previously combined with avocado 🟢 If you’re preparing for several days, store the dressing separately 🟢. Avocado tip: To slow browning, add extra lime juice and place plastic wrap right on top of the salad.
❓ Frequently Asked Questions
1. Can I make this in advance?
Indeed! If preparing more than a day in advance, simply keep the avocado and dressing separately.
2. How spicy is this recipe?
Not until you include hot sauce or jalapeños. It has a slight heat and a natural taste.
3. In place of cotija, what may I use?
Feta is a fantastic alternative; you can even omit it for a vegan version.
4. Is canned corn acceptable?
Yes, to achieve that roasted flavour, simply drain and dry it before scorching it in a pan.
5. Is the temperature comfortable?
After relaxing, it’s amazing! It tastes better when the flavours are allowed to combine.
6. Can I add any protein?
Tofu, chickpeas, black beans, prawns and grilled chicken all work well.
