Salad #33 - Mexican Street Corn Inspired Quinoa and Corn Salad
  • 2 cups cooked red or white quinoa
  • 2 ¬†ears grilled corn cut from the cob (or you could just use frozen kernel corn or roast the corn in the oven)
  • squirt of sriracha sauce (or other hot sauce)
  • 1 lime, juiced (optional)
  • 1-2 tablespoons feta cheese, crumbled (optional)
  • chili powder to taste
  • 1 TBSP of mayo
  • drizzle of olive oil
  • salt and pepper to taste
  • 1 handful cilantro, chopped (optional)
  1. Mix up the mayo, olive oil, chili powder, salt and pepper (and lime if using).
  2. Mix the dressing with the quinoa, corn, a squirt of sriracha sauce (and the feta and cilantro if using).
  3. Adjust the heat as you like with the chili powder and sriracha sauce.
  4. Best served at room temperature, but generally just delicious.
Recipe by Talking in ALL CAPS at