Smoky Street Corn with Crispy Quinoa Crumble

Allergens

Soy (in mayonnaise), Gluten (optional)

Ingredients

• 6 ears of fresh corn, shucked
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• Salt and pepper, to taste
• For the Spicy Lime Mayo:
• 1/2 cup mayonnaise
• 1 lime, zested and juiced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat the grill or grill pan over medium high heat.
2. In a small bowl, combine mayonnaise, lime zest and juice, chili powder, smoked paprika, salt, and pepper set aside.
3. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until tender and lightly charred, 8 to 10 minutes.
4. While the corn is grilling, spread the cooked quinoa onto a parchment lined baking sheet drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake at 350°F until golden and crispy, about 20 minutes. Let cool, then crush into coarse crumbs.
5. Remove corn from the grill and let it cool slightly. Slather each ear of corn generously with the spicy lime mayo, then sprinkle with the quinoa crumble. Cut into individual servings and enjoy!

Chef’s Insight

This dish is all about layering flavors and textures - from the smoky, charred corn to the creamy, spicy mayo and crispy quinoa crumble. Each bite should be a party in your mouth!

Notes

For an even smokier flavor, you can soak the corn in a mixture of water and smoked tea leaves for 30 minutes before grilling.