This Mexican Corn Quinoa Salad is a festive summer salad, perfect for a crowd.
Summer weather is finally here and it’s been consistently warm here the last couple of weeks.I’ve been enjoying nice long walks outside and visiting our local farmer’s market on the weekends, and am looking forward to spending lots of time outdoors.
I made this Mexican Corn Quinoa Salad for a large gathering of womenfor one of ourBible study celebrations.I’m always trying to concoct something new for this group of ladies, while keeping it on the healthier side.
The idea behind this salad comes from the Mexican street food called Esquites , which is served in little cups. It’s a mixture of boiled or sautéed corn, mayonnaise, Cojita cheese, cilantro and chili powder. Sometimes jalapeño peppers are added too. What I love about Esquites is the combination of sweet (from the corn), spicy (chili powder), and salty (Cojita cheese).
I find pan roasting the corn brings out the natural sugars and makes it taste even sweeter.
Let’s talk a little about the health benefits of corn – whole corn that is, not processed. I have to be honest – for years, I didn’t consider corn a healthy vegetable. It wasn’t until I picked up a copy of The World’s Healthiest Foods a few years ago, that I started paying more attention to the unique nutritional profile that different fruits and vegetables have.
Here are a couple of fun facts about corn you might be interested in:
The important thing to remember here is to eat corn in its whole form.
Check out Kitchen Play , Sunshine Sweet Corn and their Pinterest Board for more sweet corn recipes.
Serves: 25 as part of a buffet
Cut recipe in half for a smaller group.
Source: Jeanette’s Healthy Living