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Summer Grilled Mexican Street Corn Quinoa Salad Recipe

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4.1 from 15 reviews

A vibrant and flavorful Summer Grilled Mexican Street Corn Quinoa Salad combining smoky grilled corn and peppers with fluffy quinoa, seasoned with lime, cilantro, and a blend of smoky spices. This refreshing salad is perfect for outdoor dining or as a hearty side dish.

Ingredients

Salad Base

  • 1 cup uncooked quinoa (rinsed)
  • 4 ears corn (husks removed)
  • 2 red peppers

Seasonings and Dressing

  • 1 tablespoon olive oil
  • 2 tablespoons butter (softened)
  • 1 lime (juiced, plus extra for garnish)
  • 1/4 cup + 2 tablespoons fresh cilantro (chopped)
  • 2 teaspoons smoked paprika
  • 1 teaspoon chile powder
  • 1/4 teaspoon salt
  • Salt and pepper to taste

Instructions

  1. Cook Quinoa:
    Prepare the quinoa according to package directions, typically using 1 cup of quinoa to 1 cup of liquid. Rinse the quinoa beforehand to remove any bitterness, then cook until fluffy and all liquid is absorbed, about 15 minutes. Set aside to cool slightly.
  2. Preheat Grill and Prepare Corn & Peppers:
    Preheat your grill to the highest setting. Remove husks from the corn. Brush each ear of corn with olive oil and season with salt and pepper. Wrap each ear individually in a single layer of aluminum foil to protect during grilling. Simultaneously place red peppers on the grill to char lightly on all sides. Grill corn for approximately 5 minutes per side, rotating 4 to 5 times total, and grill peppers until their skins are blistered and charred. Remove from grill and allow to cool.
  3. Mix Seasoning Butter:
    In a bowl, combine 2 tablespoons of chopped cilantro, smoked paprika, chile powder, 1/4 teaspoon salt, and pepper to taste. In a separate bowl, place 3 tablespoons of softened butter and mix in half of the seasoning blend thoroughly to create a flavorful compound butter.
  4. Butter and Slice Corn:
    Once the corn is grilled and slightly cooled, brush all sides liberally with the prepared seasoning butter. Allow the corn to cool fully until easy to handle. Then, using a sharp knife, slice the kernels off the cob. Similarly, slice the grilled red peppers into strips or bite-sized pieces.
  5. Assemble Salad:
    In a large bowl, combine the cooked quinoa, sliced grilled corn, sliced red peppers, remaining fresh cilantro, juice from 1 lime, and the remaining seasoning mixture (not mixed with the butter). Toss gently to mix all ingredients evenly and allow the flavors to meld.
  6. Serve:
    Garnish with extra lime wedges and additional cilantro if desired. Serve warm or at room temperature as a vibrant side dish or light main course perfect for summer meals.

Notes

  • Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • Wrapping corn in foil helps it cook evenly and prevents burning on the grill.
  • Use softened butter for easy mixing with spices and even coating on the corn.
  • You can substitute the red peppers with poblano or jalapeño peppers for more heat.
  • This salad can be made ahead and served chilled or at room temperature.

Find it online: http://recipesbyliza.com/summer-grilled-mexican-street-corn-quinoa-salad-recipe/