Summer Grilled Mexican Street Corn Quinoa Salad

Portions:6
Total time 30 minutes
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Ingredients

  • 1 cup uncooked quinoa rinsed
  • 4 ears corn husks removed
  • 1 tablespoon olive oil
  • 2 tablespoons butter softened
  • 1 lime juiced plus extra for garnish
  • ¼ cup + 2 tablespoon fresh cilantro chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon chile powder
  • ¼ teaspoon salt + pepper
  • 2 red peppers
  • 2 jalapeños
  • 2-4 green onions chopped
  • 1 cup tom-tom tomatoes halved grape/cherry tomatoes
  • ¼ cup fresh basil sliced
  • 4 slices thick bacon cooked + chopped optional
  • ½ cup cotija cheese crumbled

Instructions

  • Prepare quinoa according to directions, which will most likely call for 1 cup of liquid.
  • While the quinoa is cooking preheat the grill to the highest setting.
  • Remove the husk from each ear of corn.
  • Brush the corn with olive oil and season with salt and pepper.
  • Wrap the corn in one layer of aluminum foil.
  • Grill for about 5 each “side” – rotating corn 4-5 times during grilling.
  • At the same time, also place the red peppers and jalapeño peppers on the grill.
  • Lightly charr the peppers on all sides.
  • Remove from the grill and allow to cool.
  • Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper.
  • In another bowl add the 3 tablespoons butter and half the seasoning mixture.
  • Once the corn is finished brush with just enough of the butter to coat all around the it.
  • Allow the corn to cool and then, slice off the cob using a sharp knife.
  • Slice the peppers as well and add everything to a big bowl.
  • To the bowl add the warm quinoa, remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil.
  • Toss well.
  • Add the bacon if using and then the cotija cheese, toss again and serve warm or at room temperature.
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Course Salad / Vegetables