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You know, I am actually happy it is Monday.

Summer Grilled Mexican Street Corn Quinoa Salad |

Last week was just a long week and it carried on through to Sunday. But with Monday comes the start of a whole new week, a fresh start and a new look. Or at least that is me “trying to be positive”.

Summer Grilled Mexican Street Corn Quinoa Salad |

Actually, it is going to be a really busy week. It is my last full week before I head to Florida with my grandma. This means I am going to be running around all week trying to finish things up before I leave a week from today. I am both excited and nervous. Excited because, well I am going to Florida, and I know I am going to get a lot done this week (positive thinking again). I am nervous because, well a lot of things, but I am always nervous so that is really nothing new.

Summer Grilled Mexican Street Corn Quinoa Salad |

My grandma (not the one I am headed to Florida with) left yesterday, and let me tell you, having your eighty-three year old grandmother is well, interesting…and now I know how my dad grew up.

No but really, it was nice that she got to see where we live and the mountains. I think it made my dad really happy and the boys definitely had some fun with her. Somehow they got her on the four-wheeler and drove her up the road. Oh my gosh you guys, you should see this photo, actually you should see all the photos we took over the last six days. Some of them are just plain hilarious.

Summer Grilled Mexican Street Corn Quinoa Salad |

My brothers and dad are insane. I mean, she is eighty-three. Not sure going for a ride up the hill (we already live above 9000 ft) was such a great idea, but she survived, and at least she’s living life!

Summer Grilled Mexican Street Corn Quinoa Salad |

I think she is happy to be heading home though. Six days with my family made her need a glass, or two, or three of wine.

In her defense there was eleven people in this house at one point and that is not even including her, or the cat that she dislikes, or the mouse that she REALLY disliked (we had to tell her the cat chased the mouse out the front door last night or she wouldn’t have gone to bed. Thankfully, Kai found the poor scared mouse this morning and got it to go into a bag and took it outside).

Summer Grilled Mexican Street Corn Quinoa Salad |

Alright, enough about my family craziness for a Monday, let’s talk about this salad already.

This salad is so simple and its Mexican flavors make it one you will crave every week this summer.

It’s perfect to keep on hand for an easy lunch, light dinner or side, but I think it’s especially great it for cookouts. People really love the flavors and it is a dish that everyone can eat (if you leave the bacon out). Plus, it happens to be pretty healthy, so there is that bonus too!

Summer Grilled Mexican Street Corn Quinoa Salad |

Double bonus, you do not even have to heat your kitchen up to make it. YES! Well actually for me, I kind of want to heat my kitchen up. Yesterday it was cold and raining here (and snowing just above us). We had some really awesome weather the last week, but Sunday it turned on us. It’s early though, forecast says sunshine, so I’m hoping for a return to the warmth and sunshine!

Summer Grilled Mexican Street Corn Quinoa Salad |

Summer Grilled Mexican Street Corn Quinoa Salad.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 Servings
Calories Per Serving: 315 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 cup uncooked quinoa rinsed
  • 4 ears corn husks removed
  • 1 tablespoon olive oil
  • 2 tablespoons butter softened
  • 1 lime juiced, plus extra for garnish
  • 1/4 cup + 2 tablespoon fresh cilantro chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon chile powder
  • 1/4 teaspoon salt + pepper
  • 2 red peppers
  • 2 jalapeños
  • 2-4 green onions chopped
  • 1 cup tom-tom tomatoes halved, grape/cherry tomatoes
  • 1/4 cup fresh basil sliced
  • 4 slices thick bacon cooked + chopped (optional)
  • 1/2 cup cotija cheese crumbled


  • Prepare quinoa according to directions, which will most likely call for 1 cup of liquid.
  • While the quinoa is cooking preheat the grill to the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling. At the same time, also place the red peppers and jalapeño peppers on the grill. Lightly charr the peppers on all sides. Remove from the grill and allow to cool.
  • Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper. In another bowl add the 3 tablespoons butter and half the seasoning mixture.
  • Once the corn is finished brush with just enough of the butter to coat all around the it. Allow the corn to cool and then, slice off the cob using a sharp knife. Slice the peppers as well and add everything to a big bowl.
  • To the bowl add the warm quinoa, remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil. Toss well. Add the bacon if using and then the cotija cheese, toss again and serve warm or at room temperature.
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Summer Grilled Mexican Street Corn Quinoa Salad |

No better way to kick Monday off if you ask me!

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  1. 5 stars
    I recently made this for a Mexican bridal shower for my niece (she’s getting married in Mexico City). I made it for 18 people (22 eating) and I had more than enough. Everyone raved about how delicious it tasted!
    I will make this for my husband and I this weekend and can barely wait!

    Note, I absolutely could eat the corn without the quinoa!

  2. 5 stars
    This is the recipe that made me realize I am willing to eat quinoa when it is combined with the proper flavors. Outstanding. Huge hit at our house and will definitely be made again. Thanks!

    1. Hey Kristina,
      Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

  3. 5 stars
    I made this tonight and everyone in my family loves it! My 12 year-old usually won’t touch anything that’s mixed but he gobbled this up. So yummy!

  4. Made this yesterday and it was soooo good. You call for smoked paprika in directions but amount not specified in ingredient list, so I used a pinch. Will make again. I am seriously excited for your cookbook, Tieghan!

    1. SO happy you liked it Lori! Sorry about that, but next time you can add exactly how much you want (: Always makes for a better tasting recipe the second time!
      Thank you!!!

  5. I made this tonight, with a few small modifications (put on a bed of salad, some different seasonings) and it turned out great! The boyfriend loved it. Would definitely make again, and can’t wait to check out your other recipes.

  6. If the corn is cooked without being wrapped, it looks like the kernels have
    become deflated and dry. Corn should not be cooked more than 3 to 4 minutes total otherwise it loses its sweet flavor and juiciness.
    If corn is to be cooked on the grill it should be wrapped to protect the moisture.

  7. Just recently discovered your website. Wow, what creativity! I’ve now done two recipes (including this one) and am blown away. Thanks so much! One thing–you can do all that in 20 min?

  8. Great ingredients; love the flavors. I’m a bit confused by ingredients. Asks for 2 TB butter, then 3 TB in directions. Also not sure about seasonsings and lime juice. I improvised and it was tasty nevertheless I substituted chicken since I don’t eat pork.

  9. I was just wondering what type of cheese I could use in place of the cotija cheese. I live in Canada and have not seen that type of cheese here or at least where I am. The salad looks amazing, plus, I have never grilled corn before!

      1. Hi Chelsie,
        Sure, you could use chips, I just serve it as a salad:) Please let me know if you have any other questions! xx

  10. I made this last night as well-and I wasn’t sure when to add the lime juice either-I had brushed mt corn with the oil, so I just squeezed it over the salad-it was delicious! Flavors were amazing and it was so light and fresh-perfect for summer!

    1. Oops, so sorry about the lime juice. I will fix the recipe, but you did it right anyway! So glad you loved this. THANKS!

  11. Made this tonight and it turned out wonderfully. Used grilled queso fresco and it was divine. The bacon was a great addition – next time I will add a tad more. Only part I wasn’t sure of was when to add the lime, but I just mixed it with the oil to make a dressing and all was well. Thanks for the amazing recipe. Made this with your chicken finger recipe …mmmmm..divine!