Mexican Street Corn Quinoa Salad Recipe | ChefDeHome.com

Ingredients

• 1 Garlic, clove
• 1/4 Cup Olive Oil
• 2 tbsp Lime, juice
• 2 tsp Chipotle in Adobo, only adobo sauce, or use 1/2 tsp dried chipotle, adjust to taste
• 1 tsp Oregano
• 1/2 tsp Salt and Black Pepper
• 1 Cup Quinoa, cooked and cooled
• 2 Corn, on the cob
• 1 Mango, peeled, cubed
• 1/4 Cup Cotija Cheese, or use feta, crumbled
• 1 Cup Cherry Tomatoes, halved
• 3 Green Onion, thin sliced
• 1 Avocado, sliced
• 6-8 Strawberries, thin sliced
• small Bunch Mint
• small Bunch Cilantro
• 1 Serrano pepper, seeds removed, thin sliced, optional