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Today, we’re continuing our month of summer favorites with this corn-and-quinoa salad, inspired by grilled Mexican street corn. How amazing would this be to serve as a side, or even on its own? The wonderful Tieghan from Half Baked Harvest shows us how…
Grilled Corn Salad
By Tieghan Gerard of Half Baked Harvest
This salad is so simple and its Mexican flavors make it one you will crave every week this summer. It’s perfect to keep on hand for an easy lunch, light dinner or side, but I think it’s especially great for cookouts. People really love the flavors and it is a dish that almost everyone can eat (if you leave out the optional bacon). Plus, it happens to be pretty healthy, so there is that bonus too! As a double bonus, you don’t even have to heat up your kitchen to make it.
Recipe: Grilled Corn Salad
You’ll need:
1 cup uncooked quinoa, rinsed
4 ears corn, husks removed
1 tbsp olive oil
2 red peppers
2 jalapeños
1/4 cup + 2 tablespoon fresh cilantro, chopped
2 tsp smoked paprika
1 tsp chile powder
1/4 tsp salt + pepper
2 tbsp butter, softened
1 lime, juiced, plus extra for garnish
2-4 green onions, chopped
1 cup grape/cherry tomatoes, halved
1/4 cup fresh basil, sliced
4 thick slices bacon, cooked + chopped (optional)
1/2 cup cotija cheese, crumbled
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 minutes on each “side” — rotating corn 4 to 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.
Next add the warm quinoa to the bowl, along with the 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.
Thank you so much, Tieghan!
P.S. More recipes, including the best guacamole and corn on the cob.
(Recipe and photos by Tieghan Gerard. This series is edited by Caroline Donofrio.)
