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Healthy street corn salad in a white bowl on a white surface.

Healthy Street Corn Salad

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  • Author: Ally Milligan
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free


A healthy street corn salad recipe, full of summer flavor. Made with corn, quinoa, cherry tomatoes, and a chili-lime avocado oil mayo dressing. Gluten-free with a vegan option!


  • 1/2 cup uncooked quinoa
  • 2 cups of corn kernels (frozen, unsweetened canned, or 4 fresh cobs)
  • 1/2 cup minced red onion
  • 1/2 cup chopped cilantro, plus more for serving
  • 1 cup (8 oz) cherry tomatoes, quartered
  • 4 oz feta cheese, crumbled and divided (vegan if desired, see notes)
  • 3 tablespoons quality mayonnaise (vegan if desired, see notes)
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • 1 teaspoon liquid sweetener (maple syrup, agave syrup, or honey)
  • 1/4 teaspoon salt


  1. Cook the quinoa. Add 1/2 cup quinoa and 1 cup of water to a saucepan and bring to a boil. Cover, decrease the heat to low, and cook 15-20 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.

  2. Meanwhile, prep the corn. If using frozen corn, thaw and move on to Step 4. If using canned corn, drain and rinse and move on to Step 4.

  3. If using corn on the cob, boil a large pot of water. Once boiling, add the corn and cook for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

  4. Add the corn, onion, cilantro, cherry tomatoes, quinoa, and 3 oz crumbled feta to a large bowl.

  5. Make the dressing. In a small bowl, mix together the mayonnaise, lime juice, chili powder, cumin, garlic, liquid sweetener, and salt.

  6. Add the dressing to the large bowl with the other ingredients and stir so that everything is coated in the dressing. Add more salt to taste.

  7. Divide the corn salad between four bowls. Garnish with more cilantro and another ounce of crumbled feta cheese.


Feta Cheese. Make this salad dairy-free by using dairy-free feta cheese. My favorite vegan options are Esti Plant-Based Feta and Violife Feta. If you’re feeling ambitious, you could also try to make this homemade vegan feta!

Mayonnaise. My favorite type of mayonnaise is avocado oil mayonnaise (I like Chosen Foods and Primal Kitchen Foods). For a vegan option, Veganaise is a good choice.

Vegan Street Corn Salad. To make this salad completely vegan, simply use vegan feta cheese (options above) and vegan mayonnaise (options above).