Fiery Street Corn with Crunchy Quinoa

Allergens

Dairy (Feta cheese)

Ingredients

• 6 ears fresh corn on the cob, shucked and cleaned
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 4 tablespoons unsalted butter, melted
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 cup crumbled feta cheese
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Preheat an outdoor grill or stovetop grill pan over medium high heat.
3. In a small bowl, mix together melted butter, chipotle powder, smoked paprika, garlic powder, salt, and black pepper. Set aside.
4. Brush the corn with some of the spicy butter mixture, ensuring even coverage. Grill the corn for 8 10 minutes, turning occasionally, until cooked through and slightly charred on all sides. Remove from grill and let cool slightly.
5. Cut the kernels off the cob and place them in a large bowl. Add the remaining spicy butter mixture and toss to coat.
6. Serve the corn with crumbled feta cheese, a sprinkle of chopped cilantro, and lime wedges on the side.

Chef’s Insight

The smoky aroma from the grilled corn and spicy butter mixture creates an unforgettable sensory experience.

Notes

Be sure to use fresh corn for the best flavor and texture in this recipe.