Smoky Street Corn with Chipotle Mayo and Crispy Quinoa

Allergens

Dairy, Gluten-Free

Ingredients

• 4 ears of corn, shucked
• 1 cup quinoa, rinsed and drained
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup sour cream
• 3 tablespoons mayonnaise
• 1 canned chipotle chili in adobo sauce, seeded and finely chopped
• 1 tablespoon fresh lime juice
• 1/2 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Instructions

1. Preheat a grill or grill pan to medium high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until slightly charred, about 8 10 minutes. Remove from the grill and let cool.
2. In a medium saucepan, bring 1 3/4 cups water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 12 15 minutes, or until tender and fluffy. Spread cooked quinoa on a baking sheet and bake at 375°F for 5 7 minutes, or until crispy.
3. In a small bowl, combine sour cream, mayonnaise, chipotle chili, and lime juice. Season with salt and pepper to taste.
4. Cut the corn kernels off the cob and place them in a large bowl. Add the Chipotle Mayo and toss to coat. Sprinkle with cotija cheese and chopped cilantro. Serve immediately with lime wedges on the side.

Chef’s Insight

This dish is inspired by the famous "Elote" street food found in Mexico. The addition of crispy quinoa adds a unique twist to this classic recipe.

Notes

For an extra kick, try adding more chipotle chili to the mayo mixture or using freshly grated cotija cheese.