Mexican Street Corn and Quinoa

By ROBandSEAN

Even though this is made with frozen corn, you can still get that grilled, charred, street corn flavor from a hot saute pan. Really. And the beauty of this recipe is that you can make a huge batch and eat it for a few days. Just try and do that with corn on the cob.

If using corn on the cob, grill 4-5 medium ears of husked corn, and let rest until cool enough to handle. Cut the kernels from the cob to use in the recipe.

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 large clove garlic, minced
• 1 medium poblano pepper, cored and diced
• 1 pound package of frozen sweet corn
• 3/4 cup plain Greek yogurt (nonfat or regular)
• 1/4 cup grated Parmesan
• 3 tablespoons minced fresh cilantro
• salt and pepper to taste
• optional - 1/4 cup cotija cheese

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from cravingsomethinghealthy.com

Preparation

Step 1

Place the quinoa, salt and water in a medium saucepan and bring it to a boil. Reduce the heat to low, cover, and let simmer until cooked and fluffy, about 15 minutes. Remove from heat when cooked through.

In a large saute pan, heat the oil over medium high heat, and sauté the onion, garlic and poblano until just golden.

Add the sweet corn to the pan, and increase the heat so that the corn blackens in spots.

Remove from the heat, and stir in quinoa, Greek yogurt and Parmesan cheese.

Stir well to combine.

Add cilantro, and season with salt and pepper to taste.

Serve immediately, with additional crumbled cotija cheese if desired.