Quinoa and Corn Salad with Honey-Lime Dressing

By Jessica Hylton - - Updated

Quinoa and Corn Salad with Honey-Lime Dressing is a hearty and delicious salad also made with roasted tomatoes and feta cheese for the perfect summer salad!

Quinoa and corn salad  in s long white dish.

Happy Friday! In case you haven’t noticed, Friday is my favourite day of the week. And what better than to bring you my new favourite salad of all time on my favourite day? This Quinoa and Corn Salad with Honey-Lime Dressing aka please-magically-reappear aka I-could-eat-this-everyday. Yes, I’m working on my maturity. Kinda.

Corn salad in a long white dish.

I’ll tell you how this salad came about. I, in the last bits of this summer heat made chili – don’t judge me, it’s so that when we all have chili on our mind it magically turns up on the blog. These are our food blogger problems. This resulted in having leftover corn and thinking about corn all week. This was coupled with my burning desire to fill the quinoa-less phase (of four whole weeks) and my newest obsession with roasted tomatoes and feta. I also throw lime wedges and chopped herbs on top of everything.

It all ended up in quite a happy marriage.

Close up of quinoa and corn salad on a white dish.

 The type of marriage that included a honey and lime dressing coating the quinoa straight out of the bowl which I have done before in my other favourite salad of all time and really loved it, so I wanted to incorporate it here also. What you get is a delicious mix of sweet and savoury quinoa mixed with all the delicious roasted vegetables and topped with feta cheese. And we all know feta cheese is kinda perfect on everything. All in all, I really loved this salad. Best part? I’m talking 25 minutes tops. I factored in the time to make the quinoa too!

Let’s make it a salad date.

Overhead shot of corn salad on white dishes.


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Chickpea salad in a green bowl.

Quinoa and corn salad on a white plate.

Quinoa and Corn Salad with Honey-Lime Dressing

Quinoa and Corn Salad with Honey-Lime Dressing is a hearty and delicious salad also made with roasted tomatoes and feta cheese for the perfect summer salad!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Course Dinner, Salads
Cuisine American
  • 3 cups cooked quinoa
  • 4 tablespoons honey
  • Juice of 2 limes
  • 3/4 cup corn
  • 1 cup grape or cherry tomatoes halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons coconut oil
  • 1/4 cup crumbled feta cheese


  • Stir honey and juice of limes with a whisk in a ramekin. Set aside.
  • While quinoa has 5 minutes left in cooking, heat coconut oil (or your oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.
  • When quinoa has finished cooking, stir in the honey lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.
  • On a serving plate, add quinoa salad and top with feta cheese. Serve with lime wedges to squeeze over and garnish with chopped herbs. (optional)


Calories: 481kcal | Carbohydrates: 78g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 11mg | Sodium: 548mg | Potassium: 571mg | Fiber: 8g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. This is so gorgeous Jess! Definitely my kind of salad with the corn, quinoa and tomatoes and lime. Sounds so fresh and healthy and the pics are stunning too girl 🙂

  2. Melanie says:

    Just made this for lunch – super quick to whip up! I’m not even a huge tomato fan, but they went with this salad perfectly. Thanks!

    • Jessica says:

      Thanks for letting me know Melanie! So glad you enjoyed it and you’re welcome. 🙂

  3. Mark McCutcheon says:

    This looks incredible. I will be making this for a get together tomorrow. Does it need to be served hot? can it be served cold?

    • Jessica says:

      Hi Mark,

      It can definitely be served cold and that’s how I usually serve it! I hope you enjoy, thank you!!

  4. Lorraine Clayton says:

    5 stars
    I made this for a women’s church meeting. They loved it. I actually used lemons instead of limes and a bit less honey. I’d make this again for sure. Thank you, Jessica!

    • Jessica says:

      Hey Lorraine, oh you’re so welcome!!! So happy to hear that everyone loved it and thanks for sharing the slight changes that you made too! Thanks so much for your feedback 🙂

  5. JoAnn says:

    5 stars
    This is excellent!
    I don’t think it needs the entire amount of dressing.
    I added chopped romaine lettuce to this and then we put salmon on top.
    It is in our family rotation for sure.
    This recipe is very versatile too!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much for leaving such a nice review JoAnn! We’re really happy that you and your family enjoy it!

  6. Kt says:

    Are you using fresh corn? Would frozen corn work? Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Kt thank you so much for reading. Any corn would work great here. Defrosted frozen, fresh or drained canned. I hope this helps.

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