Mexican Corn Quinoa Salad

Bi-color corn from local CT growers has arrived at Stewart’s, making this recipe from Jeanette’s Healthy Living even fresher. She finds pan roasting the corn brings out the natural sugars, making it taste sweeter and reminds us to eat corn in its whole form for the best dietary fiber benefits. This recipe serves 25 as part of a buffet, and can easily be halved for smaller groups. Seasoning is on the milder side to make sure it has broad appeal for large crowds, but can be spiced up to with additional cayenne pepper or chili powder.

Mexican Corn Quinoa Salad

Ingredients
2 teaspoons olive oil
3 cups corn
2 cloves garlic, minced
4 cups cooked quinoa
2½ cups cherry tomatoes, halved
1½ cups cooked black beans
1 cup cojita cheese (feta or romano cheese would also work), crumbled
3 tablespoons fresh cilantro, minced
3 tablespoons scallions, minced
2 limes, juiced
1½ teaspoon chili powder
a few dashes of cayenne pepper
2 tablespoons extra virgin olive oil
sea salt, to taste
fresh ground pepper, to taste

Directions
Heat olive oil in a large skillet. Sauté corn and garlic until corn has some brown spots (that’s the caramelization that makes the corn even sweeter). Transfer to a large bowl and toss in the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.

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