Elote Quinoa Salad
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Bring the bold, craveable flavors of Mexican street corn to your menu with this elote quinoa salad. Featuring protein-packed quinoa, marinated chicken thighs, crisp cabbage, and sweet corn tossed in a bright cilantro-chili dressing, this colorful grain bowl is equal parts fresh and satisfying. Perfect for meal prep or summertime service, it’s a wholesome way to add global flair to your menu.
Typically, elote is served still on the cob, grilled, brushed with mayonnaise, cayenne, queso fresco or cotija and lime – perfect for summer days. Instead, this version uses raw corn for an added crunch (and this way it’s one less step for you to cook). If you’re looking for more Mexican meal inspiration, check out my elote-style sweet corn ravioli or this simple salt and pepper cast iron chicken thighs.
Why You’ll Love This Recipe
- Inspired by elote: Combines all the flavor of classic Mexican street corn with the texture and nutrition of a modern grain bowl.
- Balanced and bright: Creamy queso fresco and avocado meet crisp vegetables and tangy lime dressing.
- Meal-prep friendly: Components can be made ahead and tossed together just before serving.
- Customizable: Easy to make vegetarian, swap proteins, or adjust spice levels.
- Colorful and craveable: A vibrant presentation that brings visual appeal to your menu.
Key Ingredients in This Recipe
- Corn – When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
- Quinoa – Quinoa is a whole grain cooked similar to rice. Try cooking quinoa in chicken broth for a more flavorful quinoa (though water can also be used).
- Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes to balance spicy flavors. In this salad the soft, tangy cheese is a great contrast in texture to the crisp cabbage and corn.
- Arugula – The peppery greens complement the quinoa, chicken and crunchy cabbage in this bowl. While I love wild arugula, other greens like kale, baby kale or spinach can easily be used.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook quinoa in chicken broth (instead of water) for deeper flavor and fluff it with a fork before adding to the bowl. For meal prep, store dressing separately and toss just before serving to keep ingredients crisp.
Swaps & Substitutions
- Protein: Swap chicken thighs for rotisserie chicken or grilled shrimp.
- Vegetarian: Omit chicken and cook quinoa in vegetable broth.
- Corn: Use roasted corn for a smoky twist or frozen corn when fresh isn’t available.
- Peppers: Substitute roasted red pepper with jarred roasted peppers or canned green chilies.
- Greens: Replace arugula with baby kale, spinach, or mixed greens.
How to Cook Quinoa
To cook quinoa follow these simple steps. In a medium saucepan over medium heat bring 1 cup chicken broth to a boil. Add 1/2 cup of quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender. Fluff with a fork.
How to Make This Elote Quinoa Salad (Step-by-Step)
In a medium-mixing bowl, whisk together all dressing ingredients and set aside.
In a medium mixing bowl toss the chicken thighs with half the cilantro lime dressing. Let marinate for at least 30 minutes and up to overnight.
Preheat the oven to 400ºF (200ºC). Arrange in a single layer on a rimmed baking sheet. Bake until cooked through, about 25 minutes. Remove and chop the chicken into 1” cubes then set aside.
Heat the oven to broil. Rub the red bell pepper with the olive oil then lay skin side up on an aluminum foil-lined baking sheet. Broil until the skin is browned and bubbling, about 5 minutes.
Flip the red pepper over and continue to broil until lightly browned in patches, about an additional 3 minutes. Remove and peel the skin from the pepper then dice and set aside.
In a large mixing bowl toss the quinoa, arugula, cabbage, chicken, red pepper, cilantro, corn and avocado and toss to combine with the remaining dressing.
Divide the salad among bowls and top with the queso fresco and sunflower seeds. Serve with lime wedges on the side.
How to Serve Elote Quinoa Salad
- Serve chilled or at room temperature for the freshest flavor.
- Top each bowl with crumbled queso fresco, sunflower seeds, and a squeeze of lime.
- Pair with tortilla chips, grilled vegetables, or a side of black beans for a complete meal.
- Garnish with extra chopped cilantro or a sprinkle of chili powder for color and kick.
How to Store Elote Quinoa Salad
- Store salad and dressing separately in airtight containers.
- Refrigerate for up to 3 days.
- Toss with dressing just before serving to maintain texture.
- If making ahead, leave out avocado until ready to serve to prevent browning.
FAQ – Frequently Asked Questions
Yes! Prepare all the components in advance and assemble just before serving.
Yes—quinoa is naturally gluten-free. Just double-check that your broth and seasonings are too.
Definitely. Just thaw and drain it before adding to the salad.
Yes! Skip the chicken and cheese, use vegetable broth for the quinoa, and swap queso fresco with a plant-based alternative.
Other Recipes to Try
If you enjoy this elote quinoa salad recipe, I recommend checking out some of these:
Elote Quinoa Salad
Rate this Recipe
Ingredients:
For the dressing:
- ½ cup extra-virgin olive oil
- ¼ cup freshly squeezed lime juice
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
For the grain bowl:
- 1 pound chicken thighs
- 1 medium red bell pepper, seeds removed and halved, lengthwise
- 1 teaspoon extra-virgin olive oil
- 1½ cups cooked quinoa
- 4 ounces wild arugula
- 1 cup finely shredded red cabbage
- 2 medium ears of corn, kernels cut off the cob
- ½ cup chopped cilantro
- 2 medium avocados, peeled, pitted and diced
- ½ cup crumbled queso fresco
- 2 tablespoons raw sunflower kernels
- 1 medium lime, cut into wedges
Instructions:
For the dressing:
- In a medium-mixing bowl, whisk together all dressing ingredients and set aside.
For the grain bowl:
- In a medium mixing bowl toss the chicken thighs with half the cilantro lime dressing. Let marinate for at least 30 minutes and up to overnight.
- Preheat the oven to 400ºF (200ºC). Arrange in a single layer on a rimmed baking sheet. Bake until cooked through, about 25 minutes. Remove and chop the chicken into 1” cubes then set aside.
- Heat the oven to broil. Rub the red bell pepper with the olive oil then lay skin side up on an aluminum foil-lined baking sheet. Broil until the skin is browned and bubbling, about 5 minutes.
- Flip the red pepper over and continue to broil until lightly browned in patches, about an additional 3 minutes. Remove and peel the skin from the pepper then dice and set aside.
- In a large mixing bowl toss the quinoa, arugula, cabbage, chicken, red pepper, cilantro, corn and avocado and toss to combine with the remaining dressing.
- Divide the salad among bowls and top with the queso fresco and sunflower seeds. Serve with lime wedges on the side.
Notes:
Nutrition:
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This was awesome! I am trying to eat healthier, but was getting sick the same old same. I meal prepped this for the week ahead and it held up beautifully. It’s going to be a new addition to my lunch salad rotation!
So happy to hear this one worked out for meal prepping so well! Thanks for sharing!