Fiery Street Corn with Crispy Quinoa

Allergens

Dairy (if using cotija cheese)

Ingredients

• 4 cups fresh corn kernels (from about 4 ears of corn)
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried cilantro
• 2 tablespoons fresh lime juice
• 1/2 cup crumbled cotija cheese (optional)

Instructions

1. In a large bowl, combine the corn kernels and cooked quinoa.
2. In a small bowl, mix together the olive oil, smoked paprika, cayenne pepper, ground black pepper, kosher salt, garlic powder, onion powder, dried oregano, and dried cilantro to create the spice blend.
3. Sprinkle the spice blend over the corn and quinoa mixture, tossing well to evenly coat.
4. Preheat a grill or grill pan to medium high heat.
5. Grill the coated corn and quinoa mixture for about 6 8 minutes, stirring occasionally, until slightly charred and crispy.
6. Remove from the grill and transfer to a serving dish. Sprinkle with fresh lime juice and crumbled cotija cheese (if using). Serve immediately.

Chef’s Insight

For an even smokier flavor, try using chipotle powder in place of cayenne pepper.

Notes

For an added crunch, try using black quinoa instead of the traditional white quinoa.