Smoky BBQ Street Corn with Cheesy Quinoa and Pickled Onions
This smoky BBQ street corn with cheesy quinoa and pickled onions recipe is perfect for a Southern-inspired grill snack, with the bold flavors of BBQ rub, tangy BBQ sauce, and crisp pickled onions. Enjoy this easy copycat recipe that brings the tailgate experience to your kitchen.
Allergens
Dairy (in smoked gouda)
Ingredients
- 2 ears of corn, shucked
- 1 cup cooked quinoa
- 2 tbsp BBQ rub
- 1/4 cup smoked gouda, grated
- 2 tbsp pickled red onions, chopped
- 3 tbsp BBQ sauce
- 1 tbsp butter, melted
- Salt and pepper, to taste
Instructions
- Preheat your outdoor grill or stovetop grill pan to medium high heat.
- Brush the corn with butter, then coat evenly with the BBQ rub.
- Grill corn for 8 10 minutes, turning occasionally, until charred and tender.
- Remove corn from the grill and let cool slightly.
- Cut the kernels off the cob and combine in a bowl with cooked quinoa.
- Top the corn mixture with smoked gouda and BBQ sauce.
- Garnish with pickled onions and season to taste with salt and pepper.
Chef’s Insight
Allow the corn to cool slightly after grilling; this ensures easier cutting off the cob.
Notes
For a vegan option, substitute smoked gouda with vegan cheese or omit it entirely.