Dairy-Free Mexican Street Corn Quinoa Salad
Updated Dec 10, 2025, Published Feb 23, 2023
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Fresh, Flavorful & Allergy-Friendly
Looking for a vibrant, protein-packed salad that’s dairy-free, gluten-free, and bursting with flavor? This Dairy-Free Mexican Street Corn Quinoa Salad transforms classic street corn into a hearty, modern quinoa bowl — perfect for summer picnics, BBQs, lunch prep, or a bright side dish for weeknight dinners.
With charred corn, fluffy quinoa, zesty lime dressing, and dairy-free cheese, this salad packs bold flavor, creamy texture, and plant-based nutrition — all while staying free from dairy.
Table of Contents
What You’ll Need
For the Base
- Quinoa (uncooked)
- Water (to cook quinoa)
- Olive oil
- Corn kernels (fresh, frozen, or canned)
- Red onion, diced
- Fresh cilantro, minced (plus extra for garnish)
- Dairy-free feta cheese (or other dairy-free cheese alternative)
For the Dressing
- Vegan mayonnaise (or other dairy-free creamy base)
- Apple cider vinegar
- Fresh lime juice (plus extra lime for garnish, if desired)
- Ground cumin
- Smoked paprika
- Kosher salt
- Cayenne pepper (adjust to heat preference)
Why This Salad Is a Great Choice
A Balanced, Flavor-Loaded Meal in One Bowl
This salad brings together the smoky warmth of charred corn, the nutty, protein-rich base of quinoa, and bright, fresh flavors from lime, onion, and cilantro. A creamy, spiced dressing and crumbled dairy-free feta cheese round it out with tangy richness and satisfying texture.
Allergy Friendly, Dietary-Adaptable & Inclusive
Because it’s dairy-free and naturally gluten-free, this salad works beautifully for those with dairy or gluten sensitivities — and for anyone embracing a vegan, dairy-free, or plant-based lifestyle.
Easy to Make & Perfect for Meal Prep
With minimal ingredients and straightforward prep, this quinoa salad comes together quickly. It also stores and reheats well, and leftover flavors often deepen after a few hours in the fridge — making it ideal for meal prep or make-ahead lunches.
Refreshing, Summery & Crowd-Ready
Light yet satisfying, this salad is a great fit for warm-weather meals, poolside cookouts, potlucks, or casual family dinners. It pairs well with grilled veggies, tacos, rice bowls, or as a side for grilled meats or plant-based mains.
Tips & Serving Suggestions
- Use fresh corn when possible, but canned or frozen works well when out of season. Either way, lightly charring the corn (if using fresh or thawed) enhances smoky flavor and mimics authentic street-corn taste.
- Choose a good-quality dairy-free feta or cheese alternative for best texture and flavor — the creamy, slightly tangy bits contrast beautifully with smoky corn and fresh herbs.
- Let the salad cool before adding the remaining cheese and cilantro — this keeps the cheese from melting too much and preserves contrasting textures.
- Make it ahead: the flavors deepen after a few hours in the fridge. Great for meal prep or potlucks.
- For extra freshness, add chopped avocado, a squeeze of lime, or even a handful of black beans or diced bell pepper. For heat, a pinch more cayenne or some chopped jalapeño brings a nice kick.
When You’ll Love This Salad
- Summer cookouts, picnics, or backyard BBQs
- Healthy lunch prep or meal-prep batches for the week
- Meatless main or vegetarian dinner side
- Potlucks, gatherings, or casual parties
- Light dinner paired with grilled protein, tacos, or soup
The Verdict: Bright, Delicious & Versatile
This Dairy-Free Mexican Street Corn Quinoa Salad shows how simple ingredients can come together to create a dish that’s hearty, fresh, and full of character. With its smoky corn, zesty dressing, protein-rich quinoa, and creamy dairy-free cheese, it’s a salad that satisfies without heaviness, and impresses whether for everyday meals or special gatherings.
Add it to your rotation for summer meals, gluten- or dairy-free menus, or when you want wholesome flavor in minutes.
Dairy-Free Mexican Street Corn Quinoa Salad
Ingredients
- ½ cup quinoa, , uncooked
- ¾ cup water
- 1- 2 tablespoons olive oil
- 2 cups corn, (frozen, canned, or fresh)
- 1 ⁄3 cup red onion, , diced
- ¼ cup fresh cilantro minced, , a few leaves left for garnish
- 1 cup dairy-free feta cheese, (or other non-dairy cheese)
The Dressing
- ¼ cup mayonnaise
- ½ tablespoon apple cider vinegar
- 2 tablespoons lime juice, , more for garnishing if desired
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Boil ¾ cup of water in a small saucepan and cook ½ cup of quinoa according to package directions (about 15 minutes until all the water is absorbed).
- While the quinoa is cooking, heat the olive oil in a large skillet over medium high heat. Add the corn and sauté until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine.
- In a separate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.
- Add half the dairy-free feta (or other dairy-free cheese of choice). Mix. Let the salad cool for at least 10-15 minutes. Add the remaining half of the cheese and mix. Garnish with more fresh cilantro and feta and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
