Description

This Elote Style Quinoa Salad combines the nutty texture of quinoa with the sweet roasted flavors of fresh corn and peppers, complemented by a zesty, creamy dressing inspired by Mexican street corn. Packed with black beans, fresh cilantro, and cotija cheese, it’s a vibrant and satisfying dish perfect as a side or a fulfilling vegetarian meal.

Ingredients

Scale

Quinoa and Corn

1 cup Simple Nature Organic Quinoa, uncooked
5 ears sweet corn, cut off the cob

Vegetables

1 package mini sweet peppers, sliced into small rings (about 2–3 cups)
1 cup chopped fresh cilantro

Dressing

1/3 cup Burman’s Mayonnaise
1/4 cup buttermilk
1 clove garlic, grated
1 teaspoon Stonemill Chili Powder
1/2 to 1 teaspoon salt
juice and zest of two limes

Other

olive oil for cooking
1 lime (for squeezing when cooking peppers)
1 can Simply Nature Organic Black Beans, rinsed
1/4 cup Pueblo Lindo Grated Cotija Cheese

Instructions

Cook quinoa and prep ingredients: Cook the quinoa according to package instructions until fluffy. Meanwhile, cut the sweet corn kernels off the cob and rinse the black beans. Slice the mini sweet peppers into small rings and chop fresh cilantro.
Roast sweet peppers: Drizzle a generous amount of olive oil into a skillet and heat over medium. Add the pepper rings and cook, stirring occasionally, for about 20 minutes until they are very soft and have a roasty appearance. Towards the end of cooking, squeeze a little lime juice into the pan to lift all the browned, flavorful bits off the bottom of the skillet.
Make the dressing: In a bowl, whisk together the mayonnaise, buttermilk, grated garlic, chili powder, salt (start with 1/2 teaspoon and adjust to taste), and the juice and zest of two limes. Taste and adjust seasoning as needed; it’s intended to be robust and slightly salty to complement the fresh ingredients.
Assemble the salad: In a large bowl, combine the cooked quinoa, fresh corn kernels, rinsed black beans, roasted sweet peppers, and chopped cilantro. Toss gently to combine.
Add dressing and cheese: Pour the prepared dressing over the salad and toss again to coat everything evenly. Sprinkle the grated cotija cheese on top before serving.
Serve: Enjoy as a flavorful side dish alongside grilled chicken, as a dip with chips, or on its own as a light, nutrient-dense vegetarian meal.

Notes

For extra smoky flavor, consider grilling the corn instead of boiling or steaming.
If buttermilk is unavailable, you can substitute with plain yogurt thinned with a little milk or water.
This salad can be served warm, at room temperature, or chilled depending on preference.
Adjust the chili powder to suit your heat tolerance.
Leftovers keep well refrigerated for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: Mexican-inspired

Keywords: Elote quinoa salad, Mexican quinoa salad, roasted pepper salad, healthy quinoa recipes, vegetarian salad, black bean salad, cotija cheese salad