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Fresh Corn & Quinoa Salad with Charred Lime, Feta & Avocado

This refreshing dish blends nutty quinoa, juicy fresh corn, creamy avocado, and crumbled feta in a zesty herb-lime dressing. Charred lime and smoked paprika add depth, while fresh mint, cilantro, or basil brighten the flavor. It’s a perfect warm-weather salad or a light main for late summer and early fall.
Course Main Course, Side Dish
Cuisine Latin-Mediterranean Fusion
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 399kcal

Ingredients

Base:

  • 1 cup quinoa white or tri-color, rinsed
  • 2 cups water or vegetable broth
  • 2 cups fresh corn kernels from 2–3 ears
  • 1 ripe avocado diced
  • 1/3 cup feta cheese crumbled (or vegan feta)
  • 1/4 small red onion very thinly sliced
  • 1/4 cup fresh herbs: cilantro mint, or basil (or a mix)

Charred Lime Dressing:

  • 2 limes halved (1 for charring, 1 for juice)
  • 2 tbsp olive oil
  • 1 tsp honey or agave optional
  • 1/2 tsp smoked paprika
  • Salt & pepper to taste
  • Optional: pinch of cumin or chili flakes

Instructions

  • Cook the Quinoa: In a saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until fluffy. Let cool slightly.
  • Char the Lime & Corn: Heat a skillet or grill pan. Place lime halves cut-side down and cook until deeply charred (about 3–4 minutes).
  • In the same pan, dry roast the corn until slightly charred and golden in spots. Set aside.
  • Make the Dressing: Squeeze the juice from the charred lime into a bowl. Add olive oil, smoked paprika, honey/agave, salt, and pepper. Whisk well. Taste and adjust acidity/spice as desired.
  • Assemble the Salad: In a large bowl, combine cooked quinoa, corn, red onion, avocado, feta, and herbs. Pour in the dressing and gently toss to coat.
  • Garnish & Serve: Top with extra feta, herbs, and chili flakes or toasted pumpkin seeds if you like. Serve slightly warm or chilled.

Notes

Serving Ideas:
  • As a main dish with a side of grilled veggies or flatbread
  • Topped with a poached egg or served alongside grilled halloumi
  • As a BBQ side dish or meal prep lunch
 
Flavor Notes:
This dish is a celebration of contrasts—the smoky lime, sweet corn, nutty quinoa, creamy avocado, and salty feta create a rich mosaic of flavor and texture. The herbs keep it fresh, while the char adds a sultry depth.
 
Nutrition Facts (per serving, ~¼ recipe)
  • Calories: ~399
  • Total Fat: ~18.2 g
    • Saturated Fat: ~3.7 g
    • Trans Fat: 0 g
  • Carbohydrates: ~53.6 g
    • Dietary Fiber: ~9.2 g
    • Total Sugars: ~6.6 g
    • Added Sugars: ~1.4 g (from honey/agave, optional)
    • Sugar Alcohols: 0 g
  • Protein: ~10.9 g
Minerals (per serving)
  • Sodium: ~101 mg
  • Potassium: ~699 mg
  • Calcium: ~79 mg
  • Iron: ~3.1 mg