Smoky Street Corn with Crispy Quinoa-Coated Bacon

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 ears of fresh corn, husks removed
• 1/2 cup cooked quinoa
• 6 slices thick
• cut bacon
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced
• Salt and pepper to taste Sauce:
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions. Let cool, then pulse in a food processor until coarse crumbs form.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Wrap bacon slices around a toothpick and dip into quinoa crumbs, covering the bacon evenly. Place on the prepared baking sheet. Bake for 15 20 minutes or until crispy and golden brown. Remove from oven and let cool.
4. In a small bowl, combine all sauce ingredients. Set aside.
5. Grill corn over medium heat, turning occasionally, until slightly charred. Let cool for a few minutes, then cut off the kernels and place in a large bowl.
6. Add 2/3 of the sauce to the corn, tossing to coat evenly. Sprinkle with feta cheese, bacon bites, cilantro, jalapeño slices, salt, and pepper to taste. Serve immediately, garnished with additional sauce on the side.

Chef’s Insight

Grilling adds depth of flavor to the corn and creates a perfect balance of textures.

Notes

Use fresh corn for best results.